It goes well with a stir-fry of cubed lamb and eggplant, also makes a good partner for a steak and mushroom pie.
This wine is a blend of various parcels of fruit from the extensive Babich vineyards in Marlborough. Fruit was harvested at optimum ripeness and fermented in open vats. After an extended period of maceration the various batches were drained off skins and portions put into new and old oak barriques. After several months the wines were assessed and blended.
Residual Sugar: Dry
The bouquet shows earthy dark fruits and spicy strawberries with a touch of cedar. Flavours of raspberry and cherry lead the palate into some dark tarry notes with a hint of vanilla. Elegant and focused fruit.Download and Print
Wild and inoculated ferments. Post ferment maceration.
28th March - 20th April
6 months on malo lees and oak.
De-stemmed, not crushed. Cold soak prior to fermentation.