Marlborough Pinot Noir

Babich Wines was the first New Zealand wine company to win a Gold Medal for Pinot Noir; in the early 80’s. From several vineyards positioned throughout Marlborough comes this smooth Pinot Noir, displaying delicate spice, plum, cherry and earthy flavours.

Select Vintage

2017

Grape:

Pinot Noir

Region:

Marlborough

Recommended Food:

It goes well with a stir-fry of cubed lamb and eggplant, also makes a good partner for a steak and mushroom pie.

Recommended Cellaring:

3-10 years

Production Notes:

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 7 months the wines were assessed and blended.

Technical Notes:

Alcohol: 13.0%
TA: 5.6g/l
pH: 3.71
Residual Sugar: 0g/l

Tasting Notes:

Smoky dark fruit aromas with nutmeg. An early hit of strawberry and plum mix with bramble/ raspberry notes. The mid-palate introduces dried herbs and earth with a touch of caramel. Supple with good volume and persistence.

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2016

Grape:

Pinot Noir

Region:

Marlborough

Recommended Food:

It goes well with a stir-fry of cubed lamb and eggplant, also makes a good partner for a steak and mushroom pie.

Recommended Cellaring:

1-5 years

Production Notes:

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.

Technical Notes:

Alcohol: 13.0%
TA: 5.7g/l
pH: 3.76
Residual Sugar: 0g/l

Tasting Notes:

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.

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Technical

Alcohol:

13.00%

Clonal Selection:

Various

Fermentation:

Wiild and inoculated ferments. Post ferment maceration.

Fermentation Vessel:

Open vats

Filtration:

Yes

Fining:

Egg whites

Grape:

Pinot Noir

Harvest Analysis:

Various

Harvest Dates:

8th March - 20th April

Harvest Method:

Machine

Malolactic:

Yes

Maturation:

6 months on malo lees and oak.

pH:

3.76

Processing:

De-stemmed, not crushed. Cold soak prior to fermentation.

Residual Sugar:

Dry

TA:

5.7 g/l

Year:

2016

Awards

GOLD MEDAL – China Wine & Spirits Awards 2017

SILVER MEDAL – Berlin International Wine Competition 2018

SILVER MEDAL – International Cool Climate Wine Show 2017

90 POINTS – Wine Spectator, www.winespectator.com   2017

Reviews

“Light ruby-red colour with youthful purple hues, lighter edged.  The nose is moderately deep with fresh and fragrant aromas of red cherry and raspberry fruit along with herbal nuances and a little red floral lift.  This is bright and primary in expression, and unfolds some nutty oak elements with aeration.  Medium-bodied, the palate is bright, vibrant and juicy with fresh fruit flavours of cherries and raspberries entwined with fragrant florals and herbal nuances.  The fruit and mouthfeel is enlivened by refreshing, lacy acidity with very light tannin extraction.  The fruit has good vitality and the wine carries to a juicy, aromatic finish.  This is a bright, lively and juicy Pinot Noir with cherry and raspberry fruit along with floral and herbal hints.”
-Raymond Chan, raymondchanwinereviews.co.nz, Apr 2018

“Perfumed, with dried lavender and Earl Grey tea details highlight the charm of this wine.  Cranberry and raspberry notes linger on a silky frame.”
-Wine Spectator, www.winespectator.com  2017

2015

Region:

Marlborough

Recommended Food:

This Marlborough Pinot Noir goes well with a stir-fry of cubed lamb and eggplant, it also makes a good partner for a steak and mushroom pie.

Recommended Cellaring:

1-5 years

Production Notes:

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.

Technical Notes:

Alcohol: 13.5%
TA: 5.7g/l
pH: 3.62
Residual Sugar: 0g/l

Tasting Notes:

Forest floor, raspberry and dried cherries dominate the nose with hints of mushroom, dried herbs and mint. The sweet fruited entry is joined by flavours of vanilla, cedar and dried cherries. This medium bodied wine has an attractive viscosity and fine tannin structure. The winemaker has delivered a cheerful and accessible Pinot Noir.

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2014

Region:

Marlborough

Recommended Food:

This Marlborough Pinot Noir goes well with a stir-fry of cubed lamb and eggplant, it also makes a good partner for a steak and mushroom pie.

Recommended Cellaring:

1-5 years

Production Notes:

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 put into new and old oak barriques. After several months the wines were assessed and blended.

Technical Notes:

Alcohol: 13.5%
TA: 5.9g/l
pH: 3.7
Residual Sugar: 0g/l

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2013

Region:

Marlborough

Recommended Food:

This Marlborough Pinot Noir goes well with a stir-fry of cubed lamb and eggplant, it also makes a good partner for a steak and mushroom pie.

Recommended Cellaring:

1-5 years

Production Notes:

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 put into new and old oak barriques. After several months the wines were assessed and blended.

Technical Notes:

Alcohol: 13.5%
TA: 6.94g/l
pH: 3.5
Residual Sugar: 0g/l

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Technical

Year:

2013

Awards

DOUBLE GOLD – 97 POINTS – 2014 San Francisco International Wine Competition

GOLD MEDAL – Fingers Lake International Wine Competition 2015

Reviews

“Moderately deep, light ruby-red colour, paler on edge. This has a softly full bouquet with gentle, clean, raspberry and cherry fruit aromas, along with soft red florals and a little herbal underlay. The volume grows and unfolds an array of red floral notes in the glass. Medium-bodied, light red berry fruit flavours of strawberries and cherries are lifted by soft floral elements. The palate is fresh, clean and easily accessible with modest tannin extraction and gentle linearity. Fine-grained textures emerge and lead to a light, dry and soft finish. This is a light-fruited, gentle red berried Pinot Noir with florals and a dry finish. Serve with salmon, tuna and charcuterie over the next 3 years.”
-Raymond Chan, www.raymondchanwinereviews.co.nz, March 2014

“The pale color may shock some, but a great aroma of black pepper/rotundone and a spiced red cherry note mark this wine’s superb and balanced nature.”
-Dan Berger’s Vintage Experiences, USA, Volume XVIII, Issue 14, 22nd May 2014

“A friendly and tasty offering, it’s nicely lifted on the nose showing red berry and floral characters with a touch of spicy oak notes, leading to a juicy palate that’s smooth and soft on the finish.”
-Sam Kim, Wine Orbit, www.wineorbit.co.nz, Jan 2015

“Light and fragrant bouquet with fresh cherry fruit and light red berry suggestions; a mild dry stone mineral quality and generous but not overdone oak. On the palate – dry with medium+ acidity and moderate oak tannins, flavours of crushed stone and mineral along with red berry fruits add both flavours and complexity; balanced and well made with a moderate finish.”
4 STARS
-Cameron Douglas MS, TheShout NZ/Hospitality Business magazine, Feb 2015

“Pale to medium ruby coloured, the 2013 Classics Range Pinot Noir offers red cherries, dusty earth, loam and mulberries on the nose. Light to medium bodied with a low level of chewy tannins and racy acid defining the palate, it has medium to long persistence.”
-Lisa Perrotti-Brown, eRobertParker.com, #216 (Part 2)

2012

Region:

Marlborough

Recommended Food:

This Marlborough Pinot Noir goes well with a stir-fry of cubed lamb and eggplant, it also makes a good partner for a steak and mushroom pie.

Recommended Cellaring:

1-5 years

Production Notes:

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 put into new and old oak barriques. After several months the wines were assessed and blended.

Technical Notes:

Alcohol: 13.0%
TA: 5.7g/l
pH: 3.62
Residual Sugar: 0g/l

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2011

Region:

Marlborough

Recommended Food:

This Marlborough Pinot Noir goes well with a stir-fry of cubed lamb and eggplant, it also makes a good partner for a steak and mushroom pie.

Recommended Cellaring:

1-5 years

Production Notes:

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 put into new and old oak barriques. After 10 months the wines were assessed and blended.

Technical Notes:

Alcohol: 13.5%
TA: 5.3g/l
pH: 3.6
Residual Sugar: 0g/l

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2010

Region:

Marlborough

Recommended Food:

This Marlborough Pinot Noir goes well with a stir-fry of cubed lamb and eggplant, it also makes a good partner for a steak and mushroom pie.

Recommended Cellaring:

1-5 years

Production Notes:

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 put into new and old oak barriques. After 10 months the wines were assessed and blended.

Technical Notes:

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

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Technical

Year:

2010

Reviews

“Light ruby-red colour, moderately deep, with pale garnet hues on edge. This has a light nose of strawberry fruit aromas with light, fresh herb elements and subtle stalk and earth notes. Light-bodied, clean, fresh and up-front flavours of strawberries and herbs are enlivened and lifted by fresh, elevated acidity which adds a degree of juiciness. The tannin extraction is modest, allowing the fruit to feature. The wine finishes cleanly with pure fruit notes. This is an uncomplicated and accessible, light-bodied and racy Pinot Noir with pretty flavours to serve with antipasto, charcuterie and creamy pasta dishes.”
-Raymond Chan, www.raymondchanwinereviews.co.nz , Jan 2012

“It’s gently fruited on the nose with red cherry, raspberry and subtle spice notes. The palate is juicy and vibrant with soft fruit intensity, finishing elegantly dry. It’s refreshing and lively. At its best: now to 2014.”
-Sam Kim, Wine Orbit, Nov 2012

“Pale ruby colored, the 2010 Pinot Noir has aromas of red cherries and crushed cranberries plus hints of dried herbs and moss covered bark. Medium bodied, it has nice purity but is a little lean in the mid palate with a low level of soft tannins, crisp acid and a medium-length finish. Drinking now, it should keep through 2014.”
-Lisa Perrotti-Brown, eRobertParker.com #203, Oct 2012

“A floral style of violets and dried yellow flowers, some hay bale and brambly mix red fruits. The palate’s all strawberry fruit flavours with fine, easy tannin grain and a juicy, gentle finish.”
89 POINTS
-2013 Penguin Wine Guide

2009

Region:

Marlborough

Recommended Food:

This Marlborough Pinot Noir goes well with a stir-fry of cubed lamb and eggplant, it also makes a good partner for a steak and mushroom pie.

Recommended Cellaring:

1-5 years

Production Notes:

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 put into new and old oak barriques. After 11 months the wines were assessed and blended.

Technical Notes:

Alcohol: 13.5%
TA: 5.8g/l
pH: 3.68
Residual Sugar: 0g/l

Tasting Notes:

Forest floor, raspberry and dried cherries dominate the nose with hints of mushroom, dried herbs and mint. The sweet fruited entry is joined by flavours of vanilla, cedar and dried cherries. This medium bodied wine has an attractive viscosity and fine tannin structure. The winemaker has delivered a cheerful and accessible Pinot Noir.

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Technical

Year:

2009

Awards

SILVER MEDAL -Air New Zealand Wine Awards, Nov 2010

4 STARS, 17/20 -Raymond Chan Wine Reviews, www.raymondchanwinereviews.co.nz, Jan 2011

87 POINTS -Lisa Perrotti-Brown, eRobertParker.com #197, Oct 2011

88 POINTS -KensWineGuide.com, April, 2012

Reviews

“Light and easy, this softly fruited Pinot displays red cherry, plum and subtle spice characters on the nose. The palate is fruity and smooth with fine tannins providing a gently drying finish. An easy-going Pinot with youthful fruit flavours.”
-Sam Kim, Wine Orbit, Aug 2010

“The 2009 vintage is light, pleasant, with berry and spice flavours, gentle tannins and drink-young appeal.”
-Michael Cooper’s Buyer’s Guide to New Zealand Wines 2011

“Fruit from Marlborough fermented in open vats to 13.5% alc. and aged 11 months in new and old oak barriques.Pale garnet-red in colour, this has a moderately deep nose of up-front, red berry fruits with a fresh and steely, minerally edge. Medium weighted, this has bright, juicy and vibrant red cherry and berry fruit flavours enlivened by elevated acidity. The tannin structure has a firmness, but the wine has suppleness, and is sufficiently fruit prominent for very good balance. A pretty Pinot Noir to drink with Asian cuisine over the next 3-4 years.”
17/20
4 STARS
-Raymond Chan Wine Reviews, www.raymondchanwinereviews.co.nz, Jan 2011

“Mellow Pinot Noir in a moderately light style with a mix of cherry, plum and savoury characters. Smooth-textured wine.”
-Bob Campbell, www.bobswinereviews.com, July 2011

“Pale ruby-purple colored, the 2009 Pinot Noir has pronounced warm strawberry, sour cherry and black pepper aromas with a whiff of dried herbs. Medium bodied with medium-high acid, a low to medium level of soft tannins and just enough fruit, it has a medium-long finish. Drink it now to 2014.”
-Lisa Perrotti-Brown, Wine Advocate #191, Oct 2010

“Fermented in French oak, 33% new, and aged in oak for 11 months, the 2009 Pinot Noir has a pale ruby-purple color and aromas of red currants, pomegranate and red cherries over cedar, cloves and dried Provence herbs. Medium bodied, it has a low to medium level of soft tannins, crisp acid and a good amount of red berry flavor, finishing long. Drink it now to 2015+.”
87 POINTS
-Lisa Perrotti-Brown, eRobertParker.com #197, Oct 2011

“The 2009 vintage is a light-bodied style, berryish, spicy and slightly leafy, with some complexity and length.”
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2012

“This Pinot opens with a red currant bouquet with a hint of oak. On the palate, this wine is medium bodied, balanced, and easy to drink. The flavor profile is a mild black currant with hints of plum and gentle oak. The finish is dry and pleasant. I found this Pinot to be very food friendly and a great value. I would pair it with cherry amaretto chicken. Enjoy – Ken.”
88 POINTS
-KensWineGuide.com, April, 2012