East Coast Pinot Noir

Babich Wines was the first New Zealand wine company to win a Gold Medal for Pinot Noir; in the early 80’s. Babich’s Henderson and Marlborough vineyards contribute to this lighter style Pinot Noir, which displays red cherry flavours with an earthy finish.

Select Vintage

2015

Grape:

Pinot Noir

Region:

Marlborough

Recommended Food:

This New Zealand Pinot Noir is great with lamb fillets, cooked pink, sliced and draped over a room temperature potato salad.

Recommended Cellaring:

2-3 years

Production Notes:

The various parcels of fruit were fermented separately in open vats with frequent plunging for gentle extraction of colour and tannin. The wine was blended after pressing and aged in French oak prior to bottling.

Technical Notes:

Alcohol: 13.5%
TA: 5.8g/l
pH: 3.6
Residual Sugar: 0

Tasting Notes:

The nose has plentiful aromas of blackcurrant, raspberry, spicy dark plums and suggestions of mushroom. Attractive dried herb notes are also in attendance. Upfront the palate is red and dark fruits with lots of cherries and strawberries. A pleasantly textured wine with fine tannins and a medium weight. An easy drinking Pinot Noir with intensity and a very good spicy length.

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2014

Region:

Marlborough

Recommended Food:

This New Zealand Pinot Noir is great with lamb fillets, cooked pink, sliced and draped over a room temperature potato salad.

Recommended Cellaring:

2-3 years

Production Notes:

The various parcels of fruit were fermented separately in open vats with frequent plunging for gentle extraction of colour and tannin. The wine was blended after pressing and aged in French oak prior to bottling.

Technical Notes:

Alcohol: 12.5%
TA: 6.1g/l
pH: 3.69
Residual Sugar: 0

Tasting Notes:

The bouquets is dark and sweet fruited with elements of cherry and earthy spices. The palate is supple and generous with good body. Strawberries can be identified along with more dark spices and a hint of garden herbs. Toasted oak and raspberries linger on the finish.

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2013

Region:

Marlborough

Recommended Food:

This New Zealand Pinot Noir is great with lamb fillets, cooked pink, sliced and draped over a room temperature potato salad.

Recommended Cellaring:

2-3 years

Production Notes:

The various parcels of fruit were fermented separately in open vats with frequent plunging for gentle extraction of colour and tannin. The wine was blended after pressing and aged in French oak prior to bottling.

Technical Notes:

Alcohol: 12.5%
TA: 5.6g/l
pH: 3.65
Residual Sugar: 0

Tasting Notes:

The nose has plentiful aromas of blackcurrant, raspberry, spicy dark plums and suggestions of mushroom. Attractive dried herb notes are also in attendance. Upfront the palate is red and dark fruits with lots of cherries and strawberries. A pleasantly textured wine with fine tannins and a medium weight. An easy drinking Pinot Noir with intensity and a very good spicy length.

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2012

Region:

Marlborough

Recommended Food:

This New Zealand Pinot Noir is great with lamb fillets, cooked pink, sliced and draped over a room temperature potato salad.

Recommended Cellaring:

2-3 years

Production Notes:

The various parcels of fruit were fermented separately in open vats with frequent plunging for gentle extraction of colour and tannin. The wine was blended after pressing and aged in French oak prior to bottling.

Technical Notes:

Alcohol: 12.5%
TA: 5.6g/l
pH: 3.65
Residual Sugar: 0

Tasting Notes:

The nose has plentiful aromas of blackcurrant, raspberry, spicy dark plums and suggestions of mushroom. Attractive dried herb notes are also in attendance. Upfront the palate is red and dark fruits with lots of cherries and strawberries. A pleasantly textured wine with fine tannins and a medium weight. An easy drinking Pinot Noir with intensity and a very good spicy length.

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2011

Region:

Marlborough

Recommended Food:

This New Zealand Pinot Noir is great with lamb fillets, cooked pink, sliced and draped over a room temperature potato salad.

Recommended Cellaring:

2-3 years

Production Notes:

The various parcels of fruit were fermented separately in open vats with frequent plunging for gentle extraction of colour and tannin. The wine was blended after pressing and aged for 9 months in French oak prior to bottling.

Technical Notes:

Alcohol: 12.5%
TA: 5.8g/l
pH: 3.53
Residual Sugar: 0

Tasting Notes:

The nose has plentiful aromas of blackcurrant, raspberry, spicy dark plums and suggestions of mushroom. Attractive dried herb notes are also in attendance. Upfront the palate is red and dark fruits with lots of cherries and strawberries. A pleasantly textured wine with fine tannins and a medium weight. An easy drinking Pinot Noir with intensity and a very good spicy length.

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2010

Region:

Marlborough

Recommended Food:

This New Zealand Pinot Noir is great with lamb fillets, cooked pink, sliced and draped over a room temperature potato salad.

Recommended Cellaring:

2-3 years

Production Notes:

The various parcels of fruit were fermented separately in open vats with frequent plunging for gentle extraction of colour and tannin. The wine was blended after pressing and aged for 9 months in French oak prior to bottling.

Technical Notes:

Alcohol: 13.0%
TA: 6.1g/l
pH: 3.6
Residual Sugar: 0

Tasting Notes:

The nose has plentiful aromas of blackcurrant, raspberry, spicy dark plums and suggestions of mushroom. Attractive dried herb notes are also in attendance. Upfront the palate is red and dark fruits with lots of cherries and strawberries. A pleasantly textured wine with fine tannins and a medium weight. An easy drinking Pinot Noir with intensity and a very good spicy length.

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2009

Region:

Marlborough

Recommended Food:

This New Zealand Pinot Noir is great with lamb fillets, cooked pink, sliced and draped over a room temperature potato salad.

Recommended Cellaring:

2-3 years

Production Notes:

The various parcels of fruit were fermented separately in open vats with frequent plunging for gentle extraction of colour and tannin. The wine was blended after pressing and aged for several months in French oak prior to bottling.

Technical Notes:

Alcohol: 13.5%
TA: 5.5g/l
pH: 3.65
Residual Sugar: 0

Tasting Notes:

The nose has plentiful aromas of blackcurrant, raspberry, spicy dark plums and suggestions of mushroom. Attractive dried herb notes are also in attendance. Upfront the palate is red and dark fruits with lots of cherries and strawberries. A pleasantly textured wine with fine tannins and a medium weight. An easy drinking Pinot Noir with intensity and a very good spicy length.

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East coast pinot noir