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Marlborough Pinot Noir

In the early 1980’s Babich Wines was the first New Zealand wine company to win a Gold Medal for Pinot Noir, and that legacy of excellence remains. From our 100% certified sustainable vineyards in Marlborough’s prime subregions comes this smoothly luxurious Pinot Noir, displaying delicate spice, plum, cherry and earthy flavours; still widely considered to be one of the best Pinot Noirs produced in New Zealand.

TASTING NOTES

Mushroom and Morello cherry mingle with almond and strawberry aromas. Dried herbs add complexity to the sweet notes. Sweet dark fruits and raspberry follow on from a smooth even entry. The fresh fruits are layered with vanilla and forest floor complexity while the very fine tannins fade into a pleasing cocoa on the spicy finish.

This Marlborough Pinot Noir is a blend of various parcels of fruit from the predominately estate owned vineyards in the Waihopai and Wairau Valleys. Fruit was fermented in open vats with a combination of wild and inoculated yeasts. After an extended period on skins, the various ferments were drained and put to oak. After 6 and a half months, the wines were assessed and blended.

This Marlborough Pinot Noir goes well with beef and lamb. Would make a great partner for a steak and mushroom casserole.

GOLD MEDAL - 95 POINTS - New World Wine Awards 2021

TASTING NOTES

Our Marlborough Pinot Noir has dark cherry and Doris plum aromas with mushroom, a hint of strawberry, dried herbs, and cedar notes. Mouth-filling and texturally dense with sweet dark fruits, spice and also bright raspberry notes. The fruit notes are joined by thyme on the lingering finish. It's still widely considered by experts to be one of the best Pinot Noir wines New Zealand has produced.

This Marlborough Pinot Noir is a blend of various parcels of fruit from the extensive Babich vineyards in the Wairau and Waihopai Valleys. The fruit was fermented in open vats with a combination of wild and inoculated yeasts. After an extended period on skins the various ferments were drained and put into oak. After 6 months the wines were assessed and blended.

This Marlborough Pinot Noir goes well with beef and lamb. Would make a great partner for a steak and mushroom casserole.

GOLD MEDAL - China Wine & Spirits Awards 2020
90 POINTS - JamesSuckling.com, Jan 2021

"This has such floral aromas of roses and violets with light red cherries and some blue fruit.  The palate has a very attractive, juicy feel with red-cherry and red-plum flavors all round.  Open and juicy."
90 POINTS - JamesSuckling.com, Jan 2021

TASTING NOTES

Smoky cherry aromas with elements of raspberry and cinnamon. Savoury on the entry with red berries, dark plum on the mid palate, along with earthy mushroom and dried herb notes. Spicy and lingering finish. Nice viscosity.

This Marlborough Pinot Noir is a blend of various parcels of fruit from the extensive Babich vineyards in the region. 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.

Goes well with beef and lamb. Would make a great partner for a steak and mushroom casserole.

BEST NEW ZEALAND RED - Korea Wine Challenge 2019
SILVER MEDAL - International Wine Challenge 2020
GOLD MEDAL - China Wine & Spirits Awards 2020

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.

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.

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

GOLD MEDAL - Japan Wine Challenge 2018
90 POINTS - Wine Spectator, Nov/Dec 2018 issue
DOUBLE GOLD MEDAL - China Wine & Spirits Awards 2018

"Smooth and bright, offering a crisp mix of raspberry, cherry and honey crisp apple notes, with pops of clove and thyme. Shows terrific follow-through on the finish."
90 POINTS -Wine Spectator, Nov/Dec 2018 issue

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.

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.

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

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

"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

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.

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.

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.

GOLD MEDAL - Korea Wine Challenge 2016
DOUBLE GOLD - New York World Wine & Spirits Competition 2016
BEST IN SHOW - BEST PINOT NOIR - New York World Wine & Spirits Competition 2016

"Even, light ruby-red colour with some purple hues, paler edged. This has a fresh, up-front aromatic nose with bright dark-red berry fruit, raspberries and red cherries, along with some dark herbal detail and lifted red florals. Medium-bodied, the palate possesses bright and juicy flavours of dark red cherry and raspberry fruit melded with a layering of dark herbs. The vibrant and up-front fruit is balanced light grainy tannin extraction, with fresh acidity enlivening the fruit and mouthfeel. As the wine flows, the flavours recede and the textures lead to a dry finish with raspberry and dark herb notes. This is a bright, fresh, up-front cherry and raspberry-fruited Pinot Noir with some dark herbal notes, carried by the extraction to a dry finish."
-Raymond Chan, www.raymondchanwinereviews.co.nz, July 2016

"Dusty herb and cedar notes add a firm edge to the wild berry flavors, with herbal accents on the finish."
-Wine Spectator, www.winespectator.com  2017

TASTING NOTES

Lifted spice and dark fruits with cedar notes. Upfront the palate is all dark plum, before opening into a spicy array of cherry, strawberry, a touch of vanilla and earth. Good body and lingering finish.

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.

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.

DOUBLE GOLD MEDAL - Finger Lakes International Wine Competition 2016

"This Marlborough Pinot Noir is made from grapes from several vineyards throughout the wine-making region. The savory red notes of spice, plum, and cherry, and other earthy flavors, and it pairs well with meat and vegetable dishes like steak and mushroom pie."
-Detroit Metro Times, 11 Nov 2015

"Bright, moderately dark ruby-red colour, a little lighter on the edge. This has a soft and gentle nose that grows in breadth showing easy and accessible aromas of dark red cherry and berry fruit melded with earth, dried herb and cedary oak notes. Some savoury florals and toastiness emerge in the glass. Medium-bodied, the palate shows good vinosity and mouthfeel with juicy flavours of dark red berry fruits, dark red and black cherries, dried herbs, earth and cedar. The savoury flavours are mouth-filling and supported by light tannin structure and body, along with balanced, integrated acidity. The wine carries to a dry, light finish. This is an up-front, juicy Pinot Noir with flavours of red berry fruit, herbs and earth, and a good mouthfeel."
-Raymond Chan, www.raymondchanwinereveiws.co.nz, Jan 2016