Marlborough Sauvignon Blanc

This is a classic Marlborough Sauvignon Blanc which is consistently produced in a fuller, riper, softer style that develops well. This wine is clean, fresh and tropical, with fruit from several vineyards situated throughout Marlborough.

Select Vintage

2018

Grape:

Sauvignon Blanc

Region:

Marlborough

Recommended Food:

A perfect combination with seafood - particularly oysters.

Recommended Cellaring:

0-3 years

Production Notes:

After harvest, the grapes were quickly crushed and pressed into stainless steel tanks where the juice was fermented at a range of temperatures to capture the intense varietal flavours of this wine. After extensive tasting trials by the winemakers, this Sauvignon Blanc was blended, finished and bottled.

Technical Notes:

Alc 13.0%
TA: 6.7g/L
pH: 3.45
RS: 3.6g/L

Tasting Notes:

Fresh and lively tropical fruit flavours - crisp finish.

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2017

Grape:

Sauvignon Blanc

Region:

Marlborough

Recommended Food:

This Sauvignon Blanc screams out for seafood (think fresh oysters!)

Recommended Cellaring:

0-3 years

Production Notes:

After harvest, the grapes were quickly crushed and pressed into stainless steel tanks where the juice was fermented at a range of temperatures to capture the intense varietal flavours of this wine. After extensive tasting trials by the winemakers, this Sauvignon Blanc was blended, finished and bottled.

Technical Notes:

Alcohol: 13.0%
TA: 6.5g/l
pH: 3.39
Residual Sugar: 3.6g/l

Tasting Notes:

Aromas of gooseberry with lifted lantana and a hint of grapefruit. Mineral and herbal notes, white musk.
The palate is an explosion of sweet blackcurrant followed up with lemon and spice. Medium weight and textural - good flesh with a zesty finish.

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Technical

Alcohol:

13.0%

Clonal Selection:

Predominately MS

Fermentation:

Commercial and wild yeast

Fermentation Vessel:

Stainless Steel tanks

Filtration:

Yes

Fining:

Casein

Grape:

Sauvignon Blanc

Harvest Analysis:

Various

Harvest Dates:

1st to 26th April

Harvest Method:

Machine

Malolactic:

Minimal

Maturation:

N/A

pH:

3.39

Processing:

Crush - destemmed

Residual Sugar:

3.6 g/L

TA:

6.5 g/L

Year:

2017

Awards

SILVER MEDAL – Berlin International Wine Competition 2018

SILVER MEDAL – Japan Wine Challenge 2017

SILVER MEDAL – Cathay Pacific Hong Kong International Wine & Spirit Competition 2018

4 STARS – Raymond Chan, raymondchanwinereviews.co.nz, Apr 2018

Reviews

“The 2017 Sauvignon Blanc is the best regular bottling I can recall from Babich. It’s pristine and pure, with aromas and flavors of gooseberries and hints of nectarine and snow pea pods. Medium-bodied and adequately concentrated, it should drink well for a year or two.”
89 POINTS
-Joe Czerwinski, Wine Advocate Feb 2018

“Bright, pale straw-yellow colour with light green hues, lighter edged.  The nose is elegantly concentrated with a rich core of passionfruit and tropical fruit entwined with fresh herb aromas, along with soft notes of nettles and cut-grass.  Dry to taste and medium-bodied, the palate has moderately rich and gently succulent flavours of passionfruit and tropical fruit with subtle notes of fresh herbs and delicate nuances of nettles and cut-grass.  The mouthfeel is bright and refreshing with zesty acidity, and the wine flows along a fine line carrying to an elegant, lingering finish.  This is a softly rich and succulent, passionfruity Sauvignon Blanc with a fresh mouthfeel and a lively line.”
4 STARS
-Raymond Chan, raymondchanwinereviews.co.nz, Apr 2018

2016

Grape:

Sauvignon Blanc

Region:

Marlborough

Recommended Food:

This Sauvignon Blanc screams out for seafood (think fresh oysters!)

Recommended Cellaring:

Best enjoyed while young.

Production Notes:

After harvest, the grapes were quickly crushed and pressed into stainless steel tanks where the juice was fermented at a range of temperatures to capture the intense varietal flavours of this wine. After extensive tasting trials by the winemakers, this Sauvignon Blanc was blended, finished and bottled.

Technical Notes:

Alcohol: 13.0%
TA: 7.8g/l
pH: 3.4
Residual Sugar: 3.8g/l

Tasting Notes:

Tropical fruits and lime with a touch of gun smoke. The palate is a basket of sun-ripened stone fruits and passionfruit, blackcurrant with just a touch of grapefruit. This Sauvignon Blanc has a gentle power with a dry lingering finish.

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Technical

Alcohol:

13.00%

Clonal Selection:

Various

Fermentation:

Various yeast and ferment temperatures

Fermentation Vessel:

Stainless steel tanks

Filtration:

0.45 micron

Fining:

Isinglass

Grape:

Sauvignon Blanc

Harvest Analysis:

Various

Harvest Dates:

Various

Harvest Method:

Machine

Malolactic:

No

pH:

3.11

Processing:

Minimal skin contact, oxygen levels controlled

Residual Sugar:

3.5 g/l

TA:

6.8 g/l

Year:

2016

Awards

DOUBLE GOLD – New York World Wine & Spirits Competition 2016

DOUBLE GOLD MEDAL – WSWA 74th Annual Convention and Exposition Wine & Spirits Tasting Competition 2017

BEST IN SHOW – BEST SAUVIGNON BLANC – New York Wine & Spirits Competition 2016

DOUBLE GOLD – China Wine & Spirits Awards 2017

TROPHY – New Zealand Wine of the Year – China Wine & Spirits Awards 2017

SILVER MEDAL – Marlborough Wine Show 2016

SILVER MEDAL – The Drinks Business – Sauvignon Blanc Masters 2016

SILVER MEDAL – San Francisco International Wine Competition 2017

89 POINTS – Wine Spectator issue Apr 30, 2017

SILVER MEDAL – Korea Wine Challenge 2017

 

Reviews

“The 2016 Sauvignon Blanc is scented of gooseberries, green apples and grass with a hint of bell peppers. Medium-bodied with a crisp backbone lifting the intense apple and herb laced flavors, it has a long uncomplicated finish.”
-Lisa Perrotti-Brown, Wine Advocate, June 2017

“Bright, very pale straw-yellow colour with slight green hues, near colourless on the rim.  The nose is softly full with lifted fermentation esters melded with gooseberry fruit, fresh herbs, green capsicums and tropical fruits, unveiling some passionfruit.  Dry to taste and medium-bodied, crisp and tightly bound, slender flavours of gooseberries and tropical fruits are entwined with fresh herbs and framed by youthful phenolic textures and grip.  The palate is mouthwatering with linearity and a concentrated core, the racy acid enlivening the aromatics and fermentation esters.  The wine carries to a light, crisp, long lingering dry finish.  This is a youthfully tight Sauvignon Blanc with gooseberry and tropical fruit lifted by fresh esters, showing a little grip.”
Raymond Chan, www.raymondchanwinereviews.co.nz, July 2016

“Babich favours ‘a fuller, riper, softer’ Sauvignon Blanc. ‘It’s not a jump out of the glass style, but the wines develop well.’ The latest releases reflect a rising input of grapes from the company’s Cowslip Valley Vineyard in the Waihopai Valley, which gives less herbaceous fruit characters than its other Marlborough vineyards. The 2016 vintage is typical. The bouquet is fresh, with ripe tropical-fruit aromas; the palate is mouthfilling, with strong, vibrant, passionfruit-evoking flavours, in a non-herbaceous, but still lively and appetisingly crisp, style.”
4 STARS
-Michael Cooper, Michael Cooper’s 2017 Buyers Guide

“There’s a savory side to the green tea and herb flavors here, mingling with citrus and melon notes.  Refreshing finish.”
89 POINTS
-Wine Spectator, Issue 30 Apr 2017

2015

Region:

Marlborough

Recommended Food:

This Sauvignon Blanc screams out for seafood (think fresh oysters!)

Recommended Cellaring:

Best enjoyed while young.

Production Notes:

After harvest the grapes were quickly crushed and pressed into stainless steel tanks where the juice was fermented at controlled cool temperatures to capture the intense varietal flavours of this wine. After extensive tasting trials by the winemakers, this Sauvignon Blanc was blended, finished and bottled.

Technical Notes:

Alcohol: 13.0%
TA: 6.6g/l
pH: 3.2
Residual Sugar: 3.1g/l

Tasting Notes:

This Sauvignon Blanc is typically pungent with grapefruit, lantana and blackcurrant. The entry is sweet-fruited and juice with tropical fruits and blackcurrant. Balance is fresh and lingering.

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Technical

Year:

2015

Awards

TROPHY – Marlborough Wine of the Year – China Wine & Spirits Awards Best Value 2016

DOUBLE GOLD MEDAL – China Wine & Spirits Awards Best Value 2016

GOLD MEDAL – TheFiftyBest.com, May 2016

GOLD MEDAL – San Francisco International Wine Competition 2016

SILVER MEDAL – New York Wine & Spirits Competition 2015

SILVER MEDAL – International Wine & Spirit Competition 2015

4 STARS – Michael Cooper, Listener, 21 Nov 2015

4 STARS – Cuisine Magazine, Dec 2015 issue

SILVER MEDAL – 2016 Sunset International Wine Competition

SILVER MEDAL – Decanter Wine Awards 2016

SILVER MEDAL – Los Angeles International Wine Competition 2016

4 STARS – Vines Magazine, www.vinemag.com, Spring 2016

SILVER MEDAL – New York World WIne & Spritis Competition 2016

Reviews

“Ripe, fruity and vibrant with sweet hay and ripe bell-pepper then tropical and citrus fruit aromas of pineapple, apple and grape fruit, quite simple. On the palate – just dry with sweet lemon and apple fruit flavours, a touch of white peach and quite a lot of pineapple tropical fruit suggestions; light weight, crisp and fresh, balanced and well made.”
-Cameron Douglas, Master Sommelier, NZ Liquor News Sept 2015 issue

“Babich favours a “fuller, riper, softer” style of sauvignon blanc. Freshly aromatic, the latest vintage is mouth-filling, fleshy and dry, with ripe tropical-fruit flavours, crisp acidity and very good vigour and depth.”
4 STARS
-Michael Cooper, Listener, 21 Nov 2015

“Bright, very pale straw colour with slight green hues, near colourless on the rim. The nose is very elegantly presented and tightly bound with ethereal aromas of passionfruit and gooseberries enhanced by subtle herbal notes and chalky, minerally detail. The aromatics grow in breadth and depth with aeration. Dry to taste, the palate is bright, refreshing and lively with crisp acidity enlivening the aromatic gooseberry, white floral and stone-fruit flavours. Juicy passionfruit elements and mineral emerge and the mouthfeel is carried by very fine phenolic textures and crisp acid drive, leading to a long, fresh finish of gooseberries, florals and minerals. This is an elegant, lively and refreshing Sauvignon Blanc with bright, aromatic fruit and fine-textured linearity.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Jan 2016

“Signature Marlborough pungency leads the way. In the mouth this wine is just lovely; intense yet poised, gently textured but not at the expense of definition, well endowed with grapefruit, lime and edgy minerality. The perfect wine to have with crayfish.”
4 STARS
-Cuisine Magazine, Dec 2015 issue

“The 2015 Sauvignon Blanc gives note of fresh apples and grapefruit with a grass and pea pod undercurrent. Light to medium-bodied, dry, crisp, the palate is straightforward and linear in its delivery of clean, thirst-quenching flavors”
-Lisa Perrotti-Brown, www.erobertparker.com, #224, Apr 2016

“You don’t have to pay a lot to get a well-made New Zealand Sauvignon, and this bottling from the reliable Babich brand is proof that solid sub-$15 values can readily be found. A zingy white with notes of citrus and tropical fruit.”
-Lettie Teague, The Wall Street Journal, June 13, 2016

“Celebrating 100 years of winemaking is no small feat, yet Auckland-based Babich is doing just that in 2016. The family-owned winery produces a staggering assortment of wines from across New Zealand; however, this Marlborough Sauvignon Blanc is the one we’re most familiar with. Made in the classic Marlborough style, it is juicy with peach, guava, tangerine, lime, elderflower and grass notes. It has a kiss of sweetness on the palate, which is off-set with vibrant acidity. (DVM)”
4 STARS
– Vines Magazine, www.vinemag.com, Spring 2016

“This is a very good example of Marlborough (New Zealand) sauvignon, showing plenty of concentrated, pungent fruit supported by bright, clean acidity. There’s richness in the texture of this dry white that goes well with white fish, seafood, and poultry.”
-Ottawacitizen.com, July 2016

“Celebrating 100 years of winemaking is no small feat, yet Auckland-based Babich is doing just that in 2016. The family-owned Babich produces a staggering assortment of wines from across New Zealand, yet this Marlborough Sauvignon Blanc is the one we see here the most. Made in the classic Marlborough style, it is juicy and abundant with peach and guava, tangerine and lime, elderflower and grass clippings. It has a kiss of sweetness on the palate, nicely offset with racy acidity. ”
-Daenna Van Mulligen, www.winediva.ca,  May 2016

2014

Region:

Marlborough

Recommended Food:

This Sauvignon Blanc screams out for seafood (think fresh oysters!)

Recommended Cellaring:

Best enjoyed while young.

Production Notes:

After harvest the grapes were quickly crushed and pressed into stainless steel tanks where the juice was fermented at controlled cool temperatures to capture the intense varietal flavours of this wine. After extensive tasting trials by the winemakers, this Sauvignon Blanc was blended, finished and bottled.

Technical Notes:

Alcohol: 13.0%
TA: 7.4g/l
pH: 3.3
Residual Sugar: 3.6g/l

Tasting Notes:

The wine is softly perfumed with broom and tropical notes. Spicy. Well fruited entry and mid-palate, focused but lush. This Sauvignon Blanc has a long mineral spice finish.

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Technical

Year:

2014

Awards

4.5 STARS – Sam Kim, Wine Orbit, www.wineorbit.co.nz, Jan 2015

TOP 100 BLUE GOLD MEDAL – Sydney International Wine Competition 2015

GOLD MEDAL – Old Ebbitt Grill International Wines for Oysters Competition 2014

DOUBLE GOLD MEDAL – China Wines & Spirits Awards Best Value 2015

GOLD MEDAL – Fingers Lake international Wine Competition 2015

Reviews

“Bright, very pale straw-green colour, near colourless on rim. The nose is softly aromatic with passionfruit, gooseberry and white floral notes, along with tropical fruit and fermentation esters, showing herb and minerally notes with aeration. Dry to taste and medium-bodied, tightly bound flavours of aromatic gooseberry fruit, white florals and passionfruit are lifted by esters and crisp acidity. This has good energy and the fruit is underlined by a dry phenolic, textural line that provides a firm core carrying through to a dry, moderately long finish. This is an elegant, firm-lined, dry Sauvignon Blanc with lifted aromatics. Serve as an aperitif, with seafood and goats cheese over the next 2 years.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Sept 2014

“Nectarine, ripe citrus, feijoa and dill fragrance sets the scene for a delightful palate that’s filled with attractive flavours and refreshing acidity. Expressive and immediately likeable.”
4.5 STARS
-Sam Kim, Wine Orbit, www.wineorbit.co.nz, Jan 2015

“Smooth and fresh, with peach and nectarine notes up front and a core crisp citrus flavors. Finishes with snappy acidity and whiffs of white flowers.”
-Wine Spectator Magazine, June 2015 issue

“Smells like capsicum salad. Cut green and red smells, followed by the inevitable passionfruit, hints of ripe mushy tropical melon, attractive without any “cat’s pee”. Zesty on the tongue, with plenty of flvaours. Solid effort.
8.5/10
-Regan Drew, QueenslandTimes, 24 Oct 2015

2013

Region:

Marlborough

Recommended Food:

This Sauvignon Blanc screams out for seafood (think fresh oysters!)

Recommended Cellaring:

Best enjoyed while young.

Production Notes:

After harvest the grapes were quickly crushed and pressed into stainless steel tanks where the juice was fermented at controlled cool temperatures to capture the intense varietal flavours of this wine. After extensive tasting trials by the winemakers, this Sauvignon Blanc was blended, finished and bottled.

Technical Notes:

Alcohol: 13.0%
TA: 7.4g/l
pH: 3.45
Residual Sugar: 3.9g/l

Tasting Notes:

Bright lifted herbals, fennel, blackcurrant and lemon. The wine has a fruit salad entry over a base of apple, nice herbals again, with mineral and citrus on the finish. This Sauvignon Blanc has a creamy mid-palate.

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Technical

Year:

2013

Awards

SILVER MEDAL – NZ International Wine Show 2013

SILVER MEDAL – International Wine & Spirits Competition 2013

88 POINTS – Lisa-Perrotti Brown, eRobertParker.com #209, Oct 2013

4 STARS – Michael Cooper, www.michaelcooper.co.nz, August 2013

4 STARS – Winestate Magazine, January 2014

SILVER MEDAL – China Best Value Wine & Spirits Awards 2014

4 STARS -Chris Waters, Vine, Canada, March/April 2014 issue

SILVER MEDAL – 2014 San Francisco International Wine Competition

Reviews

“The 2013 vintage is mouthfilling and generous. Bright light lemon/green, it has fresh, very ripe, tropical fruit aromas and flavours, with hints of passionfruit, peaches and limes, excellent richness and a rounded finish. Enjoyable from the start.”
4 STARS
-Michael Cooper, www.michaelcooper.co.nz, August 2013

“The 2013 Sauvignon Blanc opens with gooseberry, green apple and grass notes with a touch of chalk dust. Medium-bodied with a good amount of freshness and varietal character, it finishes medium-long and with good balance.”
88 POINTS
-Lisa-Perrotti Brown, eRobertParker.com #209, Oct 2013

“Babich aims for a riper style of Sauvignon Blanc with more tropical fruit flavours and fleshy texture than the assertive, high acidity style favoured by other Marlborough producers. The softer character makes it attractive on its own or served with fish or seafood dishes.”
-Christopher Waters, Toronto Sun, 19 Feb 2014

“Lean, green grassy style, with excellent varietal lift and expression. Good balance and length.”
-Winestate Magazine, Special Edition 2013

“Bright, even, pale straw-yellow colour with slight green hues. The bouquet is light, fresh and mouthwatering with aromas of gooseberry and tropical fruits, lifted with aromatic stonefruits and unfolding some pungent passionfruit and hints of green beans. Dry to taste, light, smooth-flowing, juicy and moderately luscious flavours of gooseberries and tropical fruits show on a mellow, mildly racy palate. The flavours are straightforward with a little esters lift, and carry through to a soft-textured finish that recedes gently. This is a soft, smooth, upfront and gently luscious Sauvignon Blanc. Serve as an aperitif, with antipasto or seafood over the next 18 months – 2 years.”www.raymondchanwinereviews.co.nz
-Raymond Chan, www.raymondchanwinereviews.co.nz, March 2014

“A classically expressed sauvignon, the attractive bouquet shows feijoa, lime zest, pineapple with gentle herbaceous notes. The palate is intense and vibrant with a lengthy crisp finish.”
4.5 STARS
91 POINTS
-Sam Kim, www.wineorbit.co.nz, March 2014

“Lemon, grapefruit and green apple flavors show a juicy acidity, with details of orange zest and chamomile on the finish.”
-Wine Spectator Magazine, May 2014

“From New Zealand’s Marlborough region, this superior sauvignon delivers concentrated flavours and a lot of complexity. The acidity is well pitched and contributes a zesty texture. It’s a great choice for oysters and other seafood, as well as for fish and chips.”
-Rod Phillips, Ottawa Citizen, May 7th 2014

“Babich aims for a riper style of Sauvignon Blanc with more tropical flavours and fleshy texture that the assertive, high acidity style favoured by other Marlborough producers. The softer character makes it attractive on its own or served with fish or seafood dishes.”
4 STARS
-Chris Waters, Vine, Canada, March/April 2014 issue

“Light, fresh and agreeably tangy Sauvignon Blanc with green capsicum, guava, grapefruit and gooseberry flavours. A solid example of the Marlborough style showing good varietal character.”
-Bob Campbell, www.bobswinereviews.com, Dec 2013

“From New Zealand’s Marlborough region, this is a vibrant and flavourful sauvignon that goes exceptionally well with white fish and shellfish. Look for an excellent, juicy, balanced combination of concentrated, complex fruit and bright, clean acidity.”
-Ottawa Citizen newspaper, Canada, Jan 2015

2012

Region:

Marlborough

Recommended Food:

This Sauvignon Blanc screams out for seafood (think fresh oysters!)

Recommended Cellaring:

Best enjoyed while young.

Production Notes:

After harvest the grapes were quickly crushed and pressed into stainless steel tanks where the juice was fermented at controlled cool temperatures to capture the intense varietal flavours of this wine. After extensive tasting trials by the winemakers, this Sauvignon Blanc was blended, finished and bottled.

Technical Notes:

Alcohol: 13.0%
TA: 7.9g/l
pH: 3.44
Residual Sugar: 3.9g/l

Tasting Notes:

The nose displays gooseberry, herbal and tropical notes. This Sauvignon Blanc has a delicious palate with a full fruited entry, again gooseberry layered with rock melon and a zesty long mineral/herbal finish. This is the classic Babich Wines style that complements a variety of foods, or drinks equally well on its own.

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Technical

Year:

2012

Awards

DOUBLE GOLD MEDAL -China Wine & Spirits Awards Best Value 2013

DOUBLE GOLD MEDAL -San Francisco International Wine Competition 2013

SILVER MEDAL -International Wine Guide 2013

5 STARS -Winestate Magazine, Special Edition 2012

91 POINTS -Sam Kim, www.wineorbit.co.nz , Sept 2012

90 POINTS -Steve Thurlow, WineAlign, National Post – Canada, August 2013

Reviews

“A lovely expression of classic Marlborough style, the bouquet is perfumed with white peach, feijoa, capsicum and floral notes. It’s succulent and rounded on the palate with lovely fruit intensity and a lingering juicy finish. Friendly and approachable, a lovely sauvignon with great drinkability.”
4.5 STARS
91 POINTS
-Sam Kim, www.wineorbit.co.nz , Sept 2012

“Very pale straw colour, pale on rim. Very fine, tightly bound, elegant and vibrant aromas of gooseberries and green capsicums feature with minerally notes and delicate lifted esters on bouquet. Dry ans elegant, this is still youthful and tight in presentation, with restrained stonefruit, lime and gooseberry flavours, all quite subtly nuanced and interwoven. The palate is seamless and very fine-textured, showing very well-handled phenolics, and the crisp acidity carries the gooseberry, mineral and tropical fruit through to a long finish. This is an elegant and fine-textured Sauvignon Blanc with the cut to match shellfish over the next 2+ years.”
4 STARS
17+/20
-Raymond Chan, www.raymondchanwinereviews.co.nz, Sept 2012

“Pure, fresh, crisp Sauvignon Blanc with light gooseberry, grapefruit and green capsicum flavours plus a subtle passionfruit influence.”
-Bob Campbell MW, www.bobswinereviews.com, Oct 2012

“The 2012 is mouthfilling, crisp and dry, with very good depth of tropical-fruit flavours, a herbal undercurrent and – as usual – great drinkability.
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2013

“This has a bright melon, gooseberry, lime and passionfruit nose, some gentle, grassy, fresh cut herbs too. The palate is very tangy and crisp, sweet fruit balances out the acidity. Crunch finish.”
88 POINTS
-2013 Penguin Wine Guide

“Complex, lifted bouquet – all grassy and tropical. Palate offers a big, rich mouthfeel of lime, asparagus and gooseberry flavours with a lovely citrus acid finish. Good now – great with time!”
5 STARS
-Winestate Magazine, Special Edition 2012

“This is a classic Marlborough Sauvignon Blanc, produced in a consistent style. Some sweet elderflower on the nose and a good structured acidity on the palate.”
-TiZwine.com, February 2013

“Babich Marlborough Sauvignon Blanc is a nice mouthful of mixed fruit, with flavors of passion fruit, pear, and lime joined by a dash of chopped green herbs. Raw oysters or clams taste great with this delicious example of a well-made Sauvignon Blanc.”
-Mike Desimone & Jeff Jenssen, www.thelatinkitchen.com, April 2013

“An intensively flavoured sauvignon with lifted aromas of guava, lemon, and dried grass that you don’t often find for less than $15. It is got a rich creamy palate with the fruit well supported by lemony acidity. Very good length. The finish maintains focus well. Enjoy with roast herbed chicken.”
90 POINTS
-Steve Thurlow, WineAlign, National Post – Canada, August 2013

2011

Region:

Marlborough

Recommended Food:

This Sauvignon Blanc screams out for seafood (think fresh oysters!)

Recommended Cellaring:

Best enjoyed while young.

Production Notes:

After harvest the grapes were quickly crushed and pressed into stainless steel tanks where the juice was fermented at controlled cool temperatures to capture the intense varietal flavours of this wine. After extensive tasting trials by the winemakers, this Sauvignon Blanc was blended, finished and bottled.

Technical Notes:

Alcohol: 13.0%
TA: 8g/l
pH: 3.3
Residual Sugar: 4g/l

Tasting Notes:

The nose displays gooseberry, herbal and tropical notes. This Sauvignon Blanc has a delicious palate with a full fruited entry, again gooseberry layered with rock melon and a zesty long mineral/herbal finish. This is the classic Babich Wines style that complements a variety of foods, or drinks equally well on its own.

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Technical

Year:

2011

Awards

GOLD MEDAL & TROPHY (BEST VALUE NEW ZEALAND WINE)
-China Best Value Wine & Spirits Awards 2012

SILVER MEDAL -San Francisco International Wine Competition 2012

SILVER MEDAL -Ottawa Wine Challenge 2012

4 STARS -Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2012

4 STARS -Bob Campbell MW, www.bobswinereviews.com, Oct 2011

4 STARS -Raymond Chan, www.raymondchanwinereviews.co.nz, October 2011

89 POINTS -KensWineGuide.com, February, 2012

Reviews

“A young, fresh wine that is almost jumping out of the glass – this is a delightful drink. It is very much on the tropical fruit side of the savvy blanc spectrum, with fruit from several Marlborough vineyards blended to create a consistent style. It’s all about the vibrant fruit, zingy and zesty with gooseberry and grapey notes. A wine for enjoying well-chilled, in its youth, on a warm afternoon. Pair it with fresh oysters for a real treat.”
-Winsor Dobbin, The Sunday Examiner Magazine, Australia, Sep 2011

“Bright, very pale straw colour with a pale rim. The nose is very fine and intense with fresh pungent passionfruit and gooseberry aromas, along with herbal notes, still quite tightly bound. Dry to taste, this is an elegant wine with tight, intense fruit flavours, the gooseberry and herbs very pure, and cut by bracing acidity. A subtle textural thread provides good definition and line through the palate, leading to a long, crisp, dry finish. An archetypical Marlborough Sauvignon Blanc.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, October 2011

“Attractive, delicately succulent wine with passion fruit/tropical fruits, red capsicum and a suggestion of tree fruit flavours. Quite a contrast from the typically grassier wines from this vintage. Gentle acidity aids drinkability.”
4 STARS
-Bob Campbell MW, www.bobswinereviews.com, Oct 2011

“Babich’s 2011 Sauvignon Blanc offers pronounced notes of ripe apples, pear slices and lemon peel with a whiff of hemp. Crisp and clean in the mouth, this medium bodied Sauvignon offers a decent mouthful of flavor and a medium-long apple laced finish. Drink it now to 2013.”
-Lisa Perrotti-Brown, eRobertParker.com #197, Oct 2011

“Joe Babich favours ‘a fuller, riper, softer style of Sauvignon Blanc. It’s not a jump out of the glass style, but the wines develop well.’ The latest releases reflect a rising input of grapes from the company’s Cowslip Valley Vineyard in the Waihopai Valley, which gives less herbaceous fruit characters than its other Marlborough vineyards. The 2011 vintage is ripely scented, with a distinct suggestion of ‘sweaty armpit’. Full-bodied and dry, it’s a very non-herbaceous style, with strong yet delicate, well-ripened flavours of passionfruit and lime, a rounded finish and great drinkability.”
4 STARS
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2012

“This tart Sauvignon Blanc will complement a variety of dishes, with a vibrant nose of tropical and herbal notes and a fruity, layered, lush palate. Delightful – with or without food.”
-Vines Magazine, Canada, March 2012

“Textbook New Zealand style at an attractive price, offering passion fruit, gooseberry, a hint of banana, grass and gunflint. Good for shellfish or sushi.”
88 POINTS
-The Globe and Mail Newspaper, Canada, 1st April 2012

“This almost clear colored Sauvignon Blanc opens with a mild grapefruit bouquet. On the palate, this wine is light bodied, balanced, and mouthwatering. The flavor profile is a tasty gentle grapefruit with hints of pear. The finish is dry and rather refreshing. I would pair this very good value Sauvignon Blanc with pan seared scallops. Enjoy – Ken”
89 POINTS
-KensWineGuide.com, February, 2012

“Apple blossom, pear, nectarine and citrus flavors are lively and ripe, leading to a juicy finish.”
-Wine Spectator Magazine Website, USA, 2012

VIDEO REVIEW (Click link)
-Wall Street Jounal, Lettie Teague, June, 2012

“It’s a new look for this well-loved Sauvignon Blanc from the family owned, Auckland-based Babich winery.
Your expectations will be realized – a vibrant Marlborough style, which pops with grapefruit and guava, nettles and capsicum, passionfruit and grass clippings. It’s punchy on the palate but has a creamy edge. Lovely concentration followed with a lengthy citrus zesty finish. Pair with the obvious seafood, or with fresh herb and chevre quiche or noodles in a herb and butter sauce.”
-Daenna Van Mulligen, Wine Diva, June, 2012

2010

Region:

Marlborough

Recommended Food:

This Sauvignon Blanc screams out for seafood (think fresh oysters!)

Recommended Cellaring:

Best enjoyed while young.

Production Notes:

After harvest the grapes were quickly crushed and pressed into stainless steel tanks where the juice was fermented at controlled cool temperatures to capture the intense varietal flavours of this wine. After extensive tasting trials by the winemakers, this Sauvignon Blanc was blended, finished and bottled.

Technical Notes:

Alcohol: 13.0%
TA: 7.8g/l
pH: 3.4
Residual Sugar: 3.8g/l

Tasting Notes:

Musk melon, lime and an intriguing minerality dominate the nose. The entry is all upfront fruit salad, with extra lashings of pear and some kiwifruit. Fresh and juicy fruit, with nettle and herbal notes take the mid palate to the finish to join agreeably with guava and lime. A very well balanced Sauvignon Blanc with a lovely medium weight.

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Technical

Year:

2010

Awards

GOLD MEDAL, 95 POINTS – (Best White Wine Score – les grandes médaille – 1 of only 6 awarded)
-Concours Prix du public 2011,Quebec, Canada

SILVER MEDAL -San Francisco Wine Competition

SILVER MEDAL, 90 POINTS -Cathay Pacific Hong Kong International Wine and Spirit Competition

4 STARS, -Michael Cooper’s Buyer’s Guide to New Zealand Wines 2011

4 STARS, 18/20 -Raymond Chan Wine Reviews, www.raymondchanwinereviews.co.nz, Jan 2011

90/100 -Uncorked Magazine, Canada- Ben MacPhee-Sigurdson, March 2011

4 STARS, 87 POINTS -Sam Kim, Wine Orbit, Feb, 2011

Reviews

“Very easy to enjoy, this is not a dramatic, “leap-out-of-the-glass” style. Full-bodied, ripe and smooth, it has strong, ripe flavours of melons and limes, moderate acidity and a rounded, rich finish.”
-Michael Cooper, NZ Listener Magazine, Oct, 2010

“Good tropical fruit both on the nose and in the palate with balanced acidity and decent length. Excellent everyday drinking at a very fair price.”
-Tizwine.com, November, 2010

“Joe Babich favours ‘a fuller, riper, softer style of Sauvignon Blanc. It’s not a jump out of the glass style, but the wines develop well.’ The latest releases reflect a rising input of grapes from the company’s Cowslip Valley Vineyard in the Waihopai Valley, which gives less herbaceous fruit characters than it’s other Marlborough vineyards. The 2010 vintage is weighty and dry, fleshy and sweet-fruited, with rich tropical-fruit flavours, moderate acidity and a well-rounded finish. Delicious from the start.”
4 STARS
-Michael Cooper’s Buyer’s Guide to New Zealand Wines 2011

“Sauvignon, but not as we know it Scotty. Not from this part of the world, anyway. It doesn’t assault the senses but is made for enjoyment rather than effect. Riper, rounder, with limes, melons and fruit salad in the mix”
TOP 100
-Warren Barton, The Dominion Post Christmas Wine Guide 2010

“This is textbook, 100% Marlborough Sauvignon Blanc cool-fermented in stainless-steel to 13.0% alc. Very pale straw-yellowcolour with green hues, this has a pristine bouquet of English gooseberries with excellent clarity and intensity. Dry on palate, the freshness and liveliness of the fruit is the feature. Quite an elegant style, the uncomplicated gooseberry, green capsicum and grassy flavours are bright and clean. This wine has excellent line and length. An excellent wine to serve with shellfish and salads over the next two years.
18/20
4 STARS
-Raymond Chan Wine Reviews, www.raymondchanwinereviews.co.nz, Jan 2011

“Pale colour in the glass. The aroma is fragrant and herbal, the palate fresh and lively. Ripe with gooseberry, melon and citrus flavours, this is nicely weighted wine with balanced alcohol.”
-WineNZ Magazine, Summer Issue 2010

“Lemon and lime notes dominate on the nose, with modest grassiness and almost none of the bitter bell pepper notes sometimes found in other Kiwi Sauvignon Blanc. Light-bodied and with bright acidity, the citrus flavours explode on the palate, bringing ripe lemon, grapefruit and a hint of lime with underlying green apple notes. This consistent benchmark of New Zealand Sauvignon Blanc never disappoints — drink this fresh white with shellfish, light and creamy cheeses or oysters.”
90/100
-Uncorked Magazine, Canada- Ben MacPhee-Sigurdson, March 2011

“It’s ripe and gently aromatic on the nose displaying stonefruit, lime and capsicum characters. The palate is juicy and smooth with lovely fruit intensity and well balanced acidity providing a pleasant crisp finish. A reliable label showing plenty of appeal. At its best: now to 2012.”
87 POINTS
4 STARS
-Sam Kim, Wine Orbit, Feb, 2011

“Lively pithy nose, ripe fruit, medium length, distinct palate profile. Rounded and crisp. Good focus.”
-International Wine Challenge 2011 – UK