Winemakers’ ReserveMarlborough Pinot Noir
This hand-crafted Pinot Noir started life in our sustainably certified, estate-owned vineyards in the Waihopai and Wairau Valleys of Marlborough. Traditional winemaking techniques, including hand-plunging, whole-bunch and open-vat fermentation, and use of yeasts indigenous to the vineyard and winery, result in an extraordinary, smooth, full-flavoured Marlborough Pinot Noir.
A touch of saffron leads into dark cherry and sweet leather notes. Wild strawberry and coffee also evident.
Very smooth and dense with complex herbals and dark sweet fruits. Red florals and liquorice with a driving, powerful finish. Fine tannins add a cocoa note.
Very smooth and dense with complex herbals and dark sweet fruits. Red florals and liquorice with a driving, powerful finish. Fine tannins add a cocoa note.
The grapes were de-stemmed then placed in open top vats. After seven days of pre-ferment maceration the grape must was allowed to ferment with yeast indigenous to the vineyard and winery. Skin contact continued for a time after the ferment was completed, then the free run wine was put to barrel for malolactic fermentation. After twelve months the wine was assembled and bottled.
Pinot Noir tends to pair best with lamb and duck, or a great char-grilled steak, but it's also a great match for rich fish like tuna and salmon. Other classic pairings include: Cold cut venison salad, mushroom and spinach quiche, mushroom risotto, creamy lobster linguine.
Black cherry and raspberry fruit aromas with a touch of cedar and a sweet fennel lift.
Medium weight with layers a ripe fruits - plum, raspberry and strawberry. Violet, vanilla and a hint of forest floor detected also. Expansive and elegant with a light spicy finish.
Medium weight with layers a ripe fruits - plum, raspberry and strawberry. Violet, vanilla and a hint of forest floor detected also. Expansive and elegant with a light spicy finish.
The grapes were de-stemmed, but not crushed, then placed in open top vats. After a period of pre-ferment maceration, the grape must was allowed, (and encouraged), to ferment with yeast indigenous to the vineyard and winery. Skin contact continued for a time after the ferment was completed, then the free run juice was put to barrel for malolactic fermentation. After eight months the wines were assessed and the blend assembled.
Pinot Noir tends to pair best with lamb and duck, or a great char-grilled steak, but it's also a great match for rich fish like tuna and salmon. Other classic pairings include: Cold cut venison salad, mushroom and spinach quiche, mushroom risotto, creamy lobster linguine.
4.5 STARS - Michael Cooper, michaelcooperwines.com
"The vigorous 2020 vintage (****1/2) is a single-vineyard red, estate-grown in the Waihopai Valley and matured for eight months in oak barrels (35 per cent new). Deep ruby, it is mouthfilling, savoury and fairly firm, with good concentration of ripe cherry, plum and spice flavours, and nutty oak adding complexity. A 'masculine' style of Pinot Noir, it has obvious cellaring potential." - Michael Cooper, michaelcooperwines.com
"The vigorous 2020 vintage (****1/2) is a single-vineyard red, estate-grown in the Waihopai Valley and matured for eight months in oak barrels (35 per cent new). Deep ruby, it is mouthfilling, savoury and fairly firm, with good concentration of ripe cherry, plum and spice flavours, and nutty oak adding complexity. A 'masculine' style of Pinot Noir, it has obvious cellaring potential." - Michael Cooper, michaelcooperwines.com
Ripe dark fruit aromas, lifted violet, cherry and spice. Sweet and densely fruity entry that continues with warmth and generosity right through the palate. Plum, raspberry and leather with cinnamon on the finish.
The grapes were de-stemmed, but not crushed, then placed in open top vats. After a period of pre-ferment maceration, the grape must was allowed, (and encouraged), to ferment with yeast indigenous to the vineyard and winery. Skin contact continued for a time after the ferment was completed, then the free run juice was put to barrel for malolactic fermentation. After 10 months the wines were assessed, assembled, lightly fined, and then bottled.
Pinot Noir tends to pair best with lamb and duck, or a great char-grilled steak, but it's also a great match for rich fish like tuna and salmon. Other classic pairings include: Cold cut venison salad, mushroom and spinach quiche, mushroom risotto, creamy lobster linguine.
94 POINTS - Cameron Douglas MS, www.camdouglasms.com
"An enticing complex bouquet with a fruit and oak centric drive. Aromas of dark cherries and black currant, violets and mineral then baking spices of oak with vanilla and some clove, cedar and wood smoke. Youthful, enticing and complex. Fruit and wood flavours repeat on the palate with firm tanins and acidity layering in texture and youthful drive. Some tautness and plenty of frehness means this wine will enjoy some more cellar time, but also offers early drinking with fine cuisine." - 94 POINTS Cameron Douglas MS, www.camdouglasms.com
"An enticing complex bouquet with a fruit and oak centric drive. Aromas of dark cherries and black currant, violets and mineral then baking spices of oak with vanilla and some clove, cedar and wood smoke. Youthful, enticing and complex. Fruit and wood flavours repeat on the palate with firm tanins and acidity layering in texture and youthful drive. Some tautness and plenty of frehness means this wine will enjoy some more cellar time, but also offers early drinking with fine cuisine." - 94 POINTS Cameron Douglas MS, www.camdouglasms.com
Aromas of spice and red cherry with raspberry, caramel and a hint of mushroom and dried herbs. Bright and juicy with strawberry and darker fruits on entry and through to the middle of the palate. Nutmeg with a strong hit of raspberry continues on the finish and is joined by some complex earthy notes. Good volume and fine tannins.
This wine is a blend of our two best Pinot Noir vineyards; Cowslip Valley & Headwaters. The fruit was de-stemmed, but not crushed, then placed in open top vats. After a period of pre-ferment maceration, the grape must was fermented with predominately wild yeasts. Skin contact continued for a time after the ferment was completed, then the free run juice was put to barrel for malolactic fermentation. After 10 months the wines were assessed, assembled, lightly fined, and then bottled.
A good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.
Dark and gamey aromas with cherry, strawberry and thyme. Spicy and warm. Very smooth entry with good concentration and medium weight. Sweet dark fruits crowd the mid-palate with a touch of raspberry, cocoa and vanilla adding length.
The various parcels of fruit were hand harvested at optimum ripeness. Fermentation took place in open vats with a small percentage of whole uncrushed bunches. After an extended period of maceration the various batches were drained off skins and put into new and old French oak barriques. Several months later, the wines were assessed, blended and returned to oak.
A good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.
GOLD MEDAL - Global Pinot Noir Masters 2019
91 POINTS - James Suckling, www.jamessuckling.com, Oct 2018
SILVER MEDAL - Royal Easter Show Wine Awards 2019
SILVER MEDAL - Wine100 Challenge 2019
"A deeper and more structured Babich pinot that offers black cherries and red plums with sturdy tannins carrying lightly spicy oak-influence through the palate."
91 POINTS -James Suckling, www.jamessuckling.com, Oct 2018
91 POINTS - James Suckling, www.jamessuckling.com, Oct 2018
SILVER MEDAL - Royal Easter Show Wine Awards 2019
SILVER MEDAL - Wine100 Challenge 2019
"A deeper and more structured Babich pinot that offers black cherries and red plums with sturdy tannins carrying lightly spicy oak-influence through the palate."
91 POINTS -James Suckling, www.jamessuckling.com, Oct 2018
Aromas of Morello cherry and plum. Dark spicy and savoury with a touch of sweet cedar. Glazed cherry, strawberry and earthy , mushroom notes intertwine on the medium weighted palate. Good volume, layered and complex. Spicy finish.
The various parcels of fruit were hand harvested at optimum ripeness. Fermentation took place in open vats with a small percentage of whole uncrushed bunches. After an extended period of maceration the various batches were drained off skins and put into new and old French oak barriques. Several months later, the wines were assessed, blended and returned to oak.
A good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.
GOLD MEDAL - NZ International Wine Show 2017
GOLD MEDAL - Marlborough Wine Show 2017
GOLD MEDAL - Wine Luxe International Wines Awards 2017
SILVER MEDAL - 90 POINTS, Decanter Asia Wine Awards 2017
"Ruby-red colour with some depth and slight purple hues, lighter edged. The nose is soft and harmoniously presented with a heart of dark-red cherry and berry fruit along with subtle complexing nuances of dark herbs, suggestion of minerally reduction, dark-red and violet florals and nuances of liquorice. Medium-full bodied, the palate has a rich and well-proportioned, concentrated core of dark-red cherry and berry fruit along with a layering of dark herbs and liquorice, with dark-red florals and reductive nuances emerging to add interest. The fruit richness is up-front and supported by light, fine-grained tannin extraction and grip, with balanced acidity lending good energy. The wine carries to a plush, fruit-nuanced finish. This is a rich and sweet-fruited Pinot Noir with a juicy core of dark-red cherry fruit with liquorice and herb notes on a fine-textured palate."
4 STARS -Raymond Chan, raymondchanwinereviews.co.nz, Apr 2018
GOLD MEDAL - Marlborough Wine Show 2017
GOLD MEDAL - Wine Luxe International Wines Awards 2017
SILVER MEDAL - 90 POINTS, Decanter Asia Wine Awards 2017
"Ruby-red colour with some depth and slight purple hues, lighter edged. The nose is soft and harmoniously presented with a heart of dark-red cherry and berry fruit along with subtle complexing nuances of dark herbs, suggestion of minerally reduction, dark-red and violet florals and nuances of liquorice. Medium-full bodied, the palate has a rich and well-proportioned, concentrated core of dark-red cherry and berry fruit along with a layering of dark herbs and liquorice, with dark-red florals and reductive nuances emerging to add interest. The fruit richness is up-front and supported by light, fine-grained tannin extraction and grip, with balanced acidity lending good energy. The wine carries to a plush, fruit-nuanced finish. This is a rich and sweet-fruited Pinot Noir with a juicy core of dark-red cherry fruit with liquorice and herb notes on a fine-textured palate."
4 STARS -Raymond Chan, raymondchanwinereviews.co.nz, Apr 2018
A sweet, dark aromas with cedar and strawberry. Palate is rich with cocoa and spice. Morello cherries and velvety tannins fill the mid palate runs through to join vanilla and more sweet darkness on the finish.
The various parcels of fruit were hand harvested at optimum ripeness. Fermentation took place in open vats with a small percentage of whole uncrushed bunches. After an extended period of maceration the various batches were drained off skins and put into new and old French oak barriques. Several months later, the wines were assessed, blended and returned to oak.
A good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.
GOLD MEDAL - Marlborough Wine Show 2016
TROPHY for Champion Pinot Noir 2015 - Marlborough Wine Show 2016
"Fragrant bouquet of red flowers, light red berry fruits and sweet oak with brown spice tones; engaging and familiar. On the palate – fruity and quite juicy with medium+ acidity and fresh oak flavours showing vanilla and toasty wood tones; fine tannins, fresh and varietal with a lengthy and satisfying finish."
91 POINTS -Cameron Douglas, Master Sommelier, The Shout Hospitality Business Feb 2017
"Dark-hearted red with a lighter edge and slight purple hues. The nose I full and well-packed with deep aromas of ripe, dark-red berry and black cherry fruit, harmoniously entwined with a subtle layering of dark herbs and dark-red florals. Medium-full bodied, the palate has gently sweet and luscious flavours of dark red berry fruit entwined with an amalgam of dark herbs and red florals. The palate features a smooth core with fine-grained tannin structure in support, with refresh, poised acidity providing energy and tension. The wine carries to a light, nuanced finish of red fruits and herbs. This is a gently rich and fresh Pinot Noir with dark-red berry fruits entwined with dark herbs and red florals on a fine-structured palate."
-Raymond Chan, www.raymondchanwinereviews.co.nz, April 2017
TROPHY for Champion Pinot Noir 2015 - Marlborough Wine Show 2016
"Fragrant bouquet of red flowers, light red berry fruits and sweet oak with brown spice tones; engaging and familiar. On the palate – fruity and quite juicy with medium+ acidity and fresh oak flavours showing vanilla and toasty wood tones; fine tannins, fresh and varietal with a lengthy and satisfying finish."
91 POINTS -Cameron Douglas, Master Sommelier, The Shout Hospitality Business Feb 2017
"Dark-hearted red with a lighter edge and slight purple hues. The nose I full and well-packed with deep aromas of ripe, dark-red berry and black cherry fruit, harmoniously entwined with a subtle layering of dark herbs and dark-red florals. Medium-full bodied, the palate has gently sweet and luscious flavours of dark red berry fruit entwined with an amalgam of dark herbs and red florals. The palate features a smooth core with fine-grained tannin structure in support, with refresh, poised acidity providing energy and tension. The wine carries to a light, nuanced finish of red fruits and herbs. This is a gently rich and fresh Pinot Noir with dark-red berry fruits entwined with dark herbs and red florals on a fine-structured palate."
-Raymond Chan, www.raymondchanwinereviews.co.nz, April 2017
A sweet, dark and beguiling nose with cedar and strawberry. Palate entry is rich with cocoa and gentle spice. Morello cherries and velvety tannins fill the mid palate and a thread of tarragon runs through to join vanilla and more sweet darkness on the finish.
The various parcels of fruit were hand harvested at optimum ripeness at Cowslip Valley Vineyard in Marlborough. Fermentation took place in open vats with a small percentage of whole uncrushed bunches. After an extended period of maceration, the various batches were drained off skins and put into new and old French oak barriques. Several months later, the wines were assessed, blended and returned to oak.
This award winning Marlborough Pinot Noir is a good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.
5 STARS, Top 11 (No.10). BEST BUY - Cuisine Magazine April 2016
4.5 STARS - Michael Cooper, Michael Cooper's 2017 Buyers Guide
4.5 STARS - Winestate Magazine March/April 2016
SILVER MEDAL - Marlborough Wine Show 2015
SILVER OUTSTANDING - International Wine & Spirits Competition 2016
"This has a full, dark ruby-red colour with black hues and some garnet on the rim. The bouquet is firmly concentrated with aromas of savoury dark-red berry fruits entwined with dark herbs and complexing savoury whole bunch stalk and stem elements, along with nuances of undergrowth and nutty oak. Medium-bodied, the palate possesses a concentrated core of dark red berry fruit harmoniously melded with layers of dark herbs and whole bunch stalk elements. The fruit is subtly sweet and follows a concentrated and well-extracted line leading to a long, savoury dark red fruited and dark herbed finish with undergrowth complexities. This is a harmoniously concentrated Pinot Noir with firm dark fruit, herbs and whole bunch complexities and some undergrowth complexities."
4 STARS -Raymond Chan, www.raymondchanwinesreviews.co.nz, July 2016
"The 2014 vintage is the best yet. Estate-grown in the Waihopai Valley, it was matured for 10 months in barrels (35 per cent new). Deeply coloured and fleshy, it is generous, with substantial body, concentrated, ripe, plummy, spicy flavours, nutty, savoury, earthy notes adding complexity, and good tannin backbone. A wine of strong personality, it's a drink-now or cellaring proposition."
4.5 STARS -Michael Cooper, Michael Cooper's 2017 Buyers Guide
4.5 STARS - Michael Cooper, Michael Cooper's 2017 Buyers Guide
4.5 STARS - Winestate Magazine March/April 2016
SILVER MEDAL - Marlborough Wine Show 2015
SILVER OUTSTANDING - International Wine & Spirits Competition 2016
"This has a full, dark ruby-red colour with black hues and some garnet on the rim. The bouquet is firmly concentrated with aromas of savoury dark-red berry fruits entwined with dark herbs and complexing savoury whole bunch stalk and stem elements, along with nuances of undergrowth and nutty oak. Medium-bodied, the palate possesses a concentrated core of dark red berry fruit harmoniously melded with layers of dark herbs and whole bunch stalk elements. The fruit is subtly sweet and follows a concentrated and well-extracted line leading to a long, savoury dark red fruited and dark herbed finish with undergrowth complexities. This is a harmoniously concentrated Pinot Noir with firm dark fruit, herbs and whole bunch complexities and some undergrowth complexities."
4 STARS -Raymond Chan, www.raymondchanwinesreviews.co.nz, July 2016
"The 2014 vintage is the best yet. Estate-grown in the Waihopai Valley, it was matured for 10 months in barrels (35 per cent new). Deeply coloured and fleshy, it is generous, with substantial body, concentrated, ripe, plummy, spicy flavours, nutty, savoury, earthy notes adding complexity, and good tannin backbone. A wine of strong personality, it's a drink-now or cellaring proposition."
4.5 STARS -Michael Cooper, Michael Cooper's 2017 Buyers Guide
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