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Winemakers’ Reserve Hawke’s Bay Syrah

This deep coloured Syrah is produced from a special selection of grapes grown in the Hawke’s Bay wine region. The peppery aroma and strong berry fruit flavours are characteristic of this variety.

Select Vintage

2017

Grape:

Syrah

Region:

Hawke's Bay

Vineyard:

St John

Recommended Food:

The sweet fruit flavours, edged by savoury oak make this award winning wine an ideal partner to red meat dishes. Try it with pan-fried lamb cutlets, or with braised beef spooned over mashed potatoes.

Recommended Cellaring:

1-7 years

Production Notes:

These grapes were harvested, after a long steady ripening through late summer/ early autumn, from our St John vineyard in Hawke’s Bay. The fruit was fermented in open vats with frequent plunging of the “cap”. After an extended period on skins young wine was drained to new (25%) and old French oak for maturation for a period of 8 months.

Technical Notes:

Alcohol: 13.0%
TA: 5.4g/l
pH: 3.75
Residual Sugar: Dry

Tasting Notes:

Aromas of forest berries, floral notes, vanilla and a hint of black pepper. Sweet and darkly fruited entry and mid-palate with soft tannins. Medium weight and supple with liquorice and spice joining on the finish. Well balanced and charming.

Technical

Alcohol:

13.0%

Clonal Selection:

470

Fermentation:

Co-fermented. Frequent rummaging.

Fermentation Vessel:

Stainless Steel Vats

Filtration:

Minimal - 5µm

Fining:

Egg Whites

Grape:

Syrah

Harvest Analysis:

18.7 °Brix; pH 3.51; TA 8.2 g/L

Harvest Dates:

2nd & 3rd April

Harvest Method:

Machine - destemmed in field.

Malolactic:

Yes

Maturation:

8 months in barrel - 25% new French oak.

pH:

3.75

Processing:

The berries were lightly crushed.

Residual Sugar:

Dry

TA:

5.4g/L

Vineyard:

St John

Year:

2017

Awards

93 POINTS – James Suckling, www.jamessuckling.com, 2018

4 STARS – Winestate Magazine, Nov/Dec 2018 issue

SILVER MEDAL – Royal Easter Show Wine Awards 2019

Reviews

“Dark, even ruby-red colour with youthful purple hues and some depth, lighter on the rim.  The nose is firm and intense with well-concentrated aromas of blackberry and dark raspberry fruit melded with a layer of white pepper, unfolding an amalgam of fragrant violet florals and Asian spices.  Medium-bodied, the palate is taut and elegant in proportion, somewhat slender in presentation, with a fine core of blackberry and dark raspberry fruit interwoven with a layer of white pepper and dark-red and violet florals.  The fruit is supported by fine-grained tannin extraction and the palate is enlivened by crisp acidity lending plenty of energy and tension.  The wine flows along a slippery line, leading to a lingering finish of fruits and white pepper.  This is a taut and slender Syrah with some intensity of blackberry and raspberry fruit melded with white pepper and florals on a fine, slippery palate.”
-Raymond Chan, raymondchanwinereviews.co.nz, Apr 2018

“Ripe, fruity, toasty and smoky. Aromas then flavours of wild raspberry, plum and peppercorn. Firm youthful tannins and a core of fruit to contrast. Plenty of acidity then a renewed attack of fruit and oak. Quite dry, quite youthful, needs some cellar time.”
90 POINTS
-Cameron Douglas, MS, June 2018

“This fresh, full-bodied red was grown in the Bridge Pa Triangle and French oak-aged for eight months. Deep ruby, it has strong, plummy, spicy flavours, showing good complexity, and a backbone of fine-grained tannins. A ‘forward’ vintage, it should be at its best 2020+”
4 STARS
-Winestate Magazine, Nov/Dec 2018 issue

“Ripe, assertive plums and blackberries on the nose deliver a fresh and energetic syrah that has plenty of peppery and spicy interest. The palate makes a play into silky, smooth territory with fine, ribbon-like tannins carrying spiced black fruit long and fresh.”
93 POINTS
-James Suckling, www.jamessuckling.com, 2018

2016

Grape:

Syrah

Region:

Hawke's Bay

Vineyard:

St John

Recommended Food:

The sweet fruit flavours, edged by savoury oak make this award winning wine an ideal partner to red meat dishes. Try it with pan-fried lamb cutlets, or with braised beef spooned over mashed potatoes.

Recommended Cellaring:

2-6 years

Production Notes:

These grapes were harvested, after a long steady ripening through late summer/ early autumn, from our St John vineyard in Hawke’s Bay. The fruit was fermented in open vats with frequent plunging of the “cap”. After an extended period on skins young wine was drained to new (25%) and old French oak for maturation for a period of 9 months.

Technical Notes:

Alcohol: 13.0%
TA: 6.0g/l
pH: 3.6
Residual Sugar: Dry

Tasting Notes:

Aromas of dried herb and violets with dark fruits, mineral and white spice/ pepper. Powerful and dense palate with fine tannins, sweet black fruits and cocoa. A hint of cherry on the long finish.

2015

Grape:

Syrah

Region:

Hawke's Bay

Vineyard:

St Johns

Recommended Food:

The sweet fruit flavours, edged by savoury oak make this award winning wine an ideal partner to red meat dishes. Try it with pan-fried lamb cutlets, or with braised beef spooned over mashed potatoes.

Recommended Cellaring:

2-6 years

Production Notes:

These grapes were harvested, after a long steady ripening through late summer/ early autumn, from our St John vineyard in Hawke’s Bay. The fruit was fermented in open vats with frequent plunging of the “cap”. After an extended period on skins young wine was drained to new (25%) and old French oak for maturation for a period of 12 months.

Technical Notes:

Alcohol: 13.0%
TA: 6.8g/l
pH: 3.59
Residual Sugar: Dry

Tasting Notes:

Dark rich fruits, clove, liquorice and spice with some black pepper on the nose. Powerful and dense palate with fine tannins, sweet black fruits and cocoa. A hint of cherry on the long finish.

Technical

Alcohol:

13.00%

Clonal Selection:

470 & MS

Fermentation:

Fermented with Saccharomyces cerevisiae & Torulaspora delbrueckii yeasts

Fermentation Vessel:

Tank

Filtration:

Yes

Fining:

Gelatine

Grape:

Syrah

Harvest Analysis:

23.4 brix; pH 3.4; TA 6.4 g/L

Harvest Dates:

7th April

Harvest Method:

Machine

Malolactic:

Yes

Maturation:

15 months in barrel

pH:

3.59

Processing:

Crushed & destemmed

Residual Sugar:

Dry

TA:

6.8 g/l

Vineyard:

St Johns

Year:

2015

Awards

GOLD MEDAL – International Wine & Spirits Competition 2016

4 STARS – Winestate Magazine, Nov/Dec 2016 issue

4 STARS – Michael Cooper, Michael Cooper’s 2017 Buyers Guide

Reviews

“Concentrated, firmly structured red, grown in the Bridge Pa Triangle. Dark, with a fragrant bouquet of violets, oak complexity and a strong surge of plum, spice and slight licorice flavours. Well worth cellaring.”
4 STARS
-Winestate Magazine, Nov/Dec issue 2016

“Smoky, toasty, rich, fruity, ripe and juicy fruits bouquet; just enough peppery spice and toasty brown spices. On the palate – juicy, fresh, fruity, dry, spicy and very flavourful; a tasty example with medium tannins and weight, medium+ acidity and finish; overall balanced and well made.”
93 POINTS
-Cameron Douglas, Master Sommelier, TheShout FMCG, Nov 2016

“The 2015 vintage is a concentrated, firmly structured red, grown in the Bridge Pa Triangle and French oak-aged for a year. Dark, with a fragrant bouquet of violets, oak complexity and a strong surge of plum, spice and slight liquorice flavours, it’s well worth cellaring.”
4 STARS
-Michael Cooper, Michael Cooper’s 2017 Buyers Guide

“Full, deep, near impenetrable black-red colour with youthful purple hues on the rim.  This has an elegantly concentrated nose with aromas of ripe blackberry fruit along with aromatic violet and black floral perfumes and suggestions of lavender, unfolding liquorice, spices, game, earth and notes of white pepper.  Medium-bodied, the palate is soft and smooth with a finely concentrated core of blackberry fruit along with an amalgam of white pepper, violet florals and spices with hints of liquorice and game.  The mouthfeel is smooth with fine-grained tannin extraction and integrated acidity, and the wine carries to a long finish of blackberries, pepper and florals.  This is a finely concentrate, smooth-flowing aromatic Syrah with blackberry fruit lifted by white pepper and floral notes.”
-Raymond Chan, www.raymondchanwinereviews.co.nz, April 2017

2014

Region:

Hawke's Bay

Vineyard:

Bridge Pa

Recommended Food:

The sweet fruit flavours, edged by savoury oak make this award winning wine an ideal partner to red meat dishes. Try it with pan-fried lamb cutlets, or with braised beef spooned over mashed potatoes.

Recommended Cellaring:

2-6 years

Production Notes:

These grapes were harvested, after a long steady ripening through late summer/ early autumn, from our St John vineyard in Hawke’s Bay. The fruit was fermented in open vats with frequent plunging of the “cap”. After an extended period on skins young wine was drained to new (35%) and old French oak for maturation for a period of 12 months.

Technical Notes:

Alcohol: 13.0%
TA: 5.9g/l
pH: 3.71
Residual Sugar 0g/l

Tasting Notes:

Aromas of dark and sweet with liquorice, vanilla and cracked pepper. Sweet and rich entry, soft yet well structured. Lingering plum and spice.

Technical

Vineyard:

Bridge Pa

Year:

2014

Awards

PURE SILVER – Bragato Wine Awards 2015

95+ POINTS – Decanter Magazine Nov 2015 issue

93 POINTS – Natalie Maclean, www.nataliemaclean.com, Jan  2017

4 STARS, 18 POINTS – Raymond Chan, www.raymondchanwinereviews.co.nz, Jan 2016

Reviews

“Babich has always made its Winemakers’ Reserve Syrah from its own Gimblett Gravels vineyard. About 18 months ago the family bought another vineyard in the nearby Bridge Pa Triangle district of Hawke’s Bay and made Syrah from both areas. When they tasted samples of both, the wine from the heavier soils of Bridge Pa was deemed better. It certainly seemed to produce a wine with more pronounced peppery character. The wine was matured in French oak barriques for 12 months.”
18.75/20 (95+/100) POINTS
-Decanter Magazine Nov 2015 issue

“Very full, black-hued ruby-red colour with slight purple hues, youthful in appearance. This has a soft, full and beautifully harmonious and integrated nose of ripe blackberry fruit melded with dark plums, black pepper, minerals and Asian spices. The aromatics have a gentle lift and are softly concentrated with depth that grows in the glass. Medium-full bodied, the fruit is bright and aromatic, sweet and juicy, rich and luscious with flavours of ripe black and dark red berry fruit entwined with plums, black pepper, violet florals and Asian spices. The mouthfeel is smooth and harmonious with the fruit richness balanced and supported by supple tannins and framework. The palate has depth and density, and a softly driven core with some underlying power carrying the wine to a soft and well-sustained finish of black fruits, florals, pepper and spices. This is a smooth and harmonious Syrah with rich fruit, supple and balanced structure and lovely palate flow. Match with Asian and middle Eastern fare over the next 4-5 years.”
4 STARS
18/20 POINTS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Jan 2016

2013

Region:

Hawke's Bay

Vineyard:

Gimblett Gravels

Recommended Food:

The sweet fruit flavours, edged by savoury oak make this award winning wine an ideal partner to red meat dishes. Try it with pan-fried lamb cutlets, or with braised beef spooned over mashed potatoes.

Recommended Cellaring:

2-6 years

Production Notes:

These grapes were harvested, after a long steady ripening through late summer/ early autumn, from our Gimblett Road vineyard in Hawke’s Bay. The fruit was fermented in open vats with frequent plunging of the “cap”. After an extended period on skins young wine was drained to new (35%) and old French oak for maturation for a period of nine months.

Technical Notes:

Alcohol: 14.0%
TA: 6.9g/l
pH 3.6
Residual Sugar 0g/l

Tasting Notes:

Beautifully scented, dark fruits, dark spice and raspberry. Elegant and concentrated sweet and savoury notes embrace fine, dense tannins. Sweet, earthy spices linger on the finish.

Technical

Vineyard:

Gimblett Gravels

Year:

2013

Awards

4.5 STARS – Winestate Magazine, Nov/Dec 2014 issue
5 STARS – Raymond Chan, www.raymondchanwinereviews.co.nz, Sept 2014
GOLD MEDAL – China Wine & Spirits Awards Best Value 2015
91 POINTS – The Wine Advocate, Lisa Perrotti-Brown, eRobertParker.com #216 (Part 2) Jan 2015
5 STARS – Master Sommelier Cameron Douglas, May 2015 issue of TheShout NZ/Hospitality Business

Reviews

“Weighty, bold red with deep, ripe blackcurrant, plum and black pepper flavours and well-integrated oak. Still very youthful, but rich, finely textured and harmonious, with a long future ahead.”
4.5 STARS
-Winestate Magazine, Nov/Dec 2014 issue

“Full, very dark, near impenetrable black-hued purple red colour, very youthful in appearance. The nose features rich, ripe, vibrant, blackberry fruit entwined with spicy oak and black pepper. This has a deeply concentrated core that opens to reveal an array of aromas including dark plum, jam and aromatic florals, herbs and exotic spices. Medium-full bodied, sweet and luscious flavours of ripe blackberries, plums and pepper form a tight and intense core. The fruit is vibrant and energetic with integrated acidity and fine-grained background tannin structure in support. The flavours grow, unfolding layers of oak spices and aromatic cedar nuances on a long, lingering finish. This is an elegant, vibrantly juicy and sweet-fruited Syrah with spicy and cedary layers.”
5 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Sept 2014

“Deep garnet-purple, the 2013 Winemakers’ Reserve Syrah has gorgeous black cherry, blackberry and baking spice elements with some freshly ground pepper in the background, plus suggestions of clove and earth. Medium bodied, it offers tons of flavour in the mouth and a good medium-firm level of rounded tannins, with a lovely freshness coming in the long and layered finish.”
91 POINTS
-The Wine Advocate, Lisa Perrotti-Brown, eRobertParker.com #216 (Part 2) Jan 2015

“A bouquet packed with toasty oak, black fruit, white and black pepper with a masculine punch. On the palate – dry, rich, fruity and flavourful – a wine with lots of sweet oak and black fruit flavours, medium+ acidity and big tannins; salivating flavours and a long finish. Very well made wine – must like oak though.”
5 STARS
-Master Sommelier Cameron Douglas, May 2015 issue of TheShout NZ/Hospitality Business

“Medium deep colour. Fresh redcurrant pastille, graphite white pepper aromas. Medium concentrated with redcurrant, herb flavours, fine loose knit slinky textures and excellent mineral length. Finishes al dente firm with some cola notes. Elegantly styled wine.”
-Hawke’s Bay 2013 Annual Vintage Selection, 2015

2012

Region:

Hawke's Bay

Vineyard:

Gimblett Gravels

Recommended Food:

The sweet fruit flavours, edged by savoury oak make this award winning wine an ideal partner to red meat dishes. Try it with pan-fried lamb cutlets, or with braised beef spooned over mashed potatoes.

Recommended Cellaring:

2-6 years

Production Notes:

These grapes were harvested, after a long steady ripening through late summer/ early autumn, from our Gimblett Road vineyard in Hawke’s Bay. The fruit was fermented in open vats with frequent plunging of the “cap”. The young wine went to new and old French oak for maturation for a period of nine months.

Technical Notes:

Alcohol: 12.0%
TA: 6.2g/l
pH 3.68
Residual Sugar 0g/l

Tasting Notes:

Aromas of black plum and black pepper and spices, followed by a vibrant and refreshing palate. Soft tannins, lovely fruit intensity and elegant structure.

2011

Region:

Hawke's Bay

Vineyard:

Gimblett Gravels

Recommended Food:

The sweet fruit flavours, edged by savoury oak make this wine an ideal partner to red meat dishes. Try it with pan-fried lamb cutlets, or with braised beef spooned over mashed potatoes.

Recommended Cellaring:

2-6 years

Production Notes:

These grapes were harvested, after a long steady ripening through late summer/ early autumn, from our Gimblett Road vineyard in Hawke’s Bay. The fruit was fermented in open vats with frequent plunging of the “cap”. The young wine went to new and old French oak for maturation for a period of 10 months. The wine was blended in February 2011 and returned to oak for a further three months prior to bottling in late May 2011.

Technical Notes:

Alcohol: 12.5%
TA: 6.5g/l
pH: 3.55
Residual Sugar: 0g/l

Tasting Notes:

Sweet blueberry, dark, liquorice, iodine notes. Spicy fruitcake with savory black olives, carpaccio, tar, elegant with fine tannins.

Technical

Vineyard:

Gimblett Gravels

Year:

2011

Awards

4 STARS, 17.5/20 -Raymond Chan, www.raymondchanwinereviews.co.nz, Sept 2012

4 STARS -Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2013

Reviews

“A nicely structured syrah showing red/black plum, blueberry, game and spice characters. The palate is ripe and rounded with a fleshy mouthfeel and a firm dry finish.”
-Sam Kim, www.wineorbit.co.nz , Sept 2012

“Syrah fruit from the ‘Gimblett Road’ vineyard, fermented to 12.5% alc., the wine aged 10 months in 30% new French oak. Moderately deep, dark ruby-red with some purple hues, lighter on rim. The nose is fresh and elegant with bright dark red berry fruits, white and black pepper, and exotic spice notes along with some bacony oak. Medium-bodied, this has good deep, attractively spiced dark red berry fruit flavours with sweetness and richness, complemented by pepper notes. The fruit liveliness is enhanced by balanced acidity, and supported by supple, background tannins. The flavours flow with substance and harmony to a moderately sustained finish. This is an elegant Syrah with surprising richness and fine tannin structure. Serve with pork, veal and lighter red meat dishes over the next 4+ years.”
4 STARS
17.5/20
-Raymond Chan, www.raymondchanwinereviews.co.nz, Sept 2012

“The 2011 was matured in French oak casks (30 per cent new). It’s a tight-knit, youthful, strongly varietal red, fresh and full-coloured, with good concentration of blackcurrant, plum, pepper and nut flavours, a firm backbone of tannin, and a long, spicy finish. Best drinking mid-2013+”
4 STARS
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2013

“Bright, fruity Syrah with blackcurrant, black cherry, violet and dark pepper flavours. Moderately concentrated red from a reasonably light vintage.”
-Bob Campbell MW, www.bobswinereviews.com, Nov 2012

2010

Region:

Hawke's Bay

Vineyard:

Gimblett Gravels

Recommended Food:

The sweet fruit flavours, edged by savoury oak make this award winning wine an ideal partner to red meat dishes. Try it with pan-fried lamb cutlets, or with braised beef spooned over mashed potatoes.

Recommended Cellaring:

2-6 years

Production Notes:

These grapes were harvested, after a long steady ripening through late summer/ early autumn, from our Gimblett Road vineyard in Hawke’s Bay. The fruit was fermented in open vats with frequent plunging of the “cap”. The young wine went to new and old French oak for maturation for a period of 10 months. The wine was blended in February 2011 and returned to oak for a further three months prior to bottling in late May 2011.

Technical Notes:

Alcohol: 12.5%
TA: 6.4g/l
pH 3.73
Residual Sugar 0g/l

Tasting Notes:

The bouquet is rich, dark, and brooding with spicy plum, cherry and cedar notes beautifully combined with floral and sweet tobacco aromas. Full and delectable on the entry, the palate increases and merges dark berries, cocoa and fruitcake with liquorice and sweet dried herbs. There is a mouth filling weight and soft structure derived from fine granular tannins and well integrated oak. The finish is long and more-ish displaying cigar box, blackberry and raspberry. A warm fruitful wine with lovely savoury notes.

Technical

Vineyard:

Gimblett Gravels

Year:

2010

Awards

SILVER MEDAL -Hawke’s Bay Wine Awards 2011

SILVER MEDAL -New Zealand International Wine Show 2012

4 STARS, 17.5/20 -Raymond Chan, www.raymondchanwinereviews.co.nz, April 2012

4 STARS -Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2013

Reviews

“Fruit from the ‘Irongate’ vineyard in the Gimblett Gravels, approx. 98% Syrah and 2% Viognier, co-fermented to 12.6% alc., the wine aged 13 months in 33% new French oak barriques. Very dark, black-red colour, near impenetrable. This is concentrated and densely packed with tightly bound aromas of ripe, black berry fruits and subtle black peppery notes and well-integrated oak spices and game elements. Medium-bodied, savoury black fruits, spicy game, lifted pepper, plums and liquorice flavours fill the palate. This has a plush and rounded mouthfeel, but is well-balanced with bright acidity and restrained extraction. The mid-palate has good concentration and fine-grained, supple tannins that lead to a very long, dense and plush finish. This is a plump and juicy, harmonious Syrah to match with game meat over the next 4-6 years.”
4 STARS
17.5/20
-Raymond Chan, www.raymondchanwinereviews.co.nz, April 2012

“Estate-grown in Gimblett Road, the 2010 vintage is deeply coloured, with strong, ripe blackcurrant and plum flavours, subtle spice and black pepper notes, and a finely textured, smooth finish.”
4 STARS
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2013

“The 2010 Winemakers’ Reserve Syrah is 100% Syrah from single Irongate vineyard in the Gimblett Gravels region and was aged in French oak, 20% new, for 10 months. Medium-deep garnet-purple colored, it has aromas of blackberries and black plums with hints of underbrush and freshly cracked black pepper. Light to medium bodied, it offers straightforward, peppered berry flavors in the mouth with a low to medium level of rounded tannins, crisp acid and a long finish with a just a touch of astringency. Drink it now through 2016+.”
87 POINTS
-Lisa Perrotti-Brown, eRobertParker.com #203, Oct 2012

“Fine firm nose has fruit in depth. Deep flavours on the palate, too with a well constructed, complex nature and plenty of meat on its bones. A very sophisticated, stylish red wine with grace and firm structure. Finishes tidy and leaves a lingering air of elegance. Very Classy.”
-Hospitality/Thirst Magazine – April 2013

2009

Region:

Hawke's Bay

Vineyard:

Gimblett Gravels

Recommended Food:

The sweet fruit flavours, edged by savoury oak make this wine an ideal partner to red meat dishes. Try it with pan-fried lamb cutlets, or with braised beef spooned over mashed potatoes.

Recommended Cellaring:

4-5 years

Production Notes:

The grapes were harvested after a long steady ripening through late summer from our Gimblett Road vineyard in Hawke’s Bay. The fruit was fermented in open vats and tank with frequent plunging of the “cap”. The finished wine went to new and old French and American oak for maturation for a period of 16 months. Blending and took place in September 2009.

Technical Notes:

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

Tasting Notes:

Brooding dark fruits evolve from the glass, layered with savoury spice, cedar notes and a touch of pepper. The palate is dark, sweet and fleshy with rich spicy fruitcake and lingering warmth. This is a strapping wine with a seamless tannin structure and a touch of tar.

Technical

Vineyard:

Gimblett Gravels

Year:

2009

Awards

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

4 STARS -WineNZ Magazine, Spring 2012

Reviews

“Moderately deep ruby-red colour with a lighter rim. This has a packed and dense nose with aromas of dark red berry fruits, salted liquorice and preserved plums lifted with violetty perfumes and a touch of reduction reminiscent of the seaside. Medium-full bodied, this is a concentrated and densely constructed wine with plenty of dark plum, anise and complex game and spice flavours along with noticeable oak. The palate is soft and fleshy with fine, supple tannins, and finishes with soft, open flavours of salt and liquorice. Fruit from the ‘Gimblett Road’ vineyard fermented to 13.0% alc. and aged 7 months in new and seasoned French and American oak. A ripe, dense and well-seasoned wine that will match hearty Middle Eastern fare and casseroles over the next 4-6 years.”
-Raymond Chan, www.raymondchanwinereviews.co.nz, October 2011

“Coming from the Gimblett Gravels, the 2009 Winemaker’s Reserve Syrah was fermented in both French and American oak, 20% new, and aged in oak for 7 months. It presents a medium-deep garnet-purple color and pronounced notes of black pepper, kirsch, dried mulberries and raspberry preserves with a whiff of potpourri. Medium bodied, it has a low to medium level of soft tannins, medium-high acid and a good amount of warm berry flesh, finishing long and peppery. Drink it now through 2014.”
87 POINTS
-Lisa Perrotti-Brown, eRobertParker.com #197, Oct 2011

“Rich aroma complexed by some herbal forest floor notes. Really nice complexity of fruit flavour, with sweet cassis, stewed rhubarb and vanilla. Moderate concentration and depth of flavour. Really nice texture in the mouth.”
4 STARS
-WineNZ Magazine, Spring 2012

2008

Region:

Hawke's Bay

Vineyard:

Gimblett Gravels

Recommended Food:

The sweet fruit flavours, edged by savoury oak make this wine an ideal partner to red meat dishes. Try it with pan-fried lamb cutlets, or with braised beef spooned over mashed potatoes.

Recommended Cellaring:

4-5 years

Production Notes:

The grapes were harvested, after a long steady ripening through late summer, from our Gimblett Road vineyard in Hawke’s Bay. The fruit was fermented in open vats and tank with frequent plunging of the “cap”. The finished wine went to new and old French and American oak for maturation for a period of 16 months. Blending took place in September 2009.

Technical Notes:

Alcohol: 13.0%
TA: 6g/l
pH: 3.48
Residual Sugar: 0g/l

Tasting Notes:

A pleasing nose dominated by sweet dark fruits with white pepper, cedar and vanilla. Sweet Black Doris plums and raspberries fill the mouth and are nicely matched with medium weight and fleshy texture. Fine elegant tannins are evenly layered with dark fruit and well-integrated oak. Raspberry and spice linger on the finish.

Technical

Vineyard:

Gimblett Gravels

Year:

2008

Awards

4 STARS -Bob Campbell MW, Gourmet Traveller Wine Magazine, July 2010

4 STARS, 87 POINTS -Sam Kim, Wine Orbit, Oct 2010

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

4 STARS, 17.5/20 -Raymond Chan, www.raymondchanwinereviews.co.nz, April 2011

Reviews

“This wine scores well in texture with sweet fruit smothering fine, ripe tannins. Flavours include ripe red berry, white and black pepper, some violet notes and spicy oak. An appealing varietal wine at a good price.”
4 STARS
-Bob Campbell MW, Gourmet Traveller Wine Magazine, July 2010

“From the Gimblett Road vineyard, this appealing Syrah displays red/black plum, cedar and subtle dried herb characters on the nose. The palate is ripe and medium-full with silky texture and well pitched fine tannins. A nicely balanced red showing lovely fruit intensity as well as gentle savoury complexity. At its best: now to 2014.”
87 POINTS
4 STARS
-Sam Kim, Wine Orbit, Oct 2010

“Rich and supple, it’s a very harmonious wine with fresh, generous plum and black-pepper flavours and a long, spicy finish.”
4 STARS
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2011

“Dark, deep ruby-red colour with youthful purple hues, this has a full, appealing nose of black and red berry fruits with black pepper and lifted vanilla-oak notes. A restrained, elegantly proportioned wine with lovely harmony and balance, this has youthfully fresh, but soft, dark berry and black pepper fruit flavours along with spice and sweet oak elements on the palate. The tannins are fine-grained and provide some concentration and structure. Shy at present, this will develop further over the next 4-6 years. 95% Syrah and 5% Viognier from the ‘Gimblett Road’ vineyard fermented to 13.0% alc., then aged 16 months in new and seasoned French and American oak barrels.”
17.5/20
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, April 2011

“Estate-grown in Gimblett Road and matured in French and American oak casks, the 2008 vintage was co-fermented with Viognier (5 per cent). A harmonious wine, it offers generous plum and black-pepper flavours, but herbal notes are emerging with bottle-age.”
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2012

2007

Region:

Hawke's Bay

Vineyard:

Gimblett Gravels

Recommended Food:

The sweet fruit flavours, edged by savoury oak make this award winning wine an ideal partner to red meat dishes. Try it with pan-fried lamb cutlets, or with braised beef spooned over mashed potatoes.

Recommended Cellaring:

4-5 years

Production Notes:

The grapes were harvested, after a long steady ripening, at 24 brix from our Gimblett Road vineyard in Hawke’s Bay. The fruit was co-fermented with Viognier at 5% in open vats and tank with hand plunging. The finished wine went to new and old French and American oak for maturation for a period of 12 months. Blending took place in July 2008.

Technical Notes:

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Tasting Notes:

The craftsmanship in the vineyard and winery has paid off producing this stunning wine. The nose is lifted with sweet ripe dark fruits, notably blueberry, complemented by a savoury earthy mushroom character. The dark fruits carry through to the palate with mouthwatering savoury / black pepper notes. Sweet notes of oregano and tarragon persist with fine tannins adding to a lengthy and powerful wine.

Technical

Vineyard:

Gimblett Gravels

Year:

2007

Awards

GOLD MEDAL -Sélections Mondiales des Vins Canada 2009

SILVER MEDAL -NZ International Wine Show 2008

SILVER MEDAL -Air New Zealand Wine Awards, Nov 2008

4 STARS -Michael Cooper, Michael Cooper’s Buyers Guide to New Zealand Wine 2009

88 POINTS -Neal Martin, Wine Advocate Issue#184, Sep, 2009

Reviews

“Grown in Gimblett Road and matured in American oak barriques (20 per cent new), the 2007 vintage is the best yet. The colour is dark and purple-flushed; the palate is packed with fresh, ripe, plum/spice flavours, with earthy, savoury notes adding complexity and a rich smooth finish.”
4 STARS
-Michael Cooper’s Buyers Guide to New Zealand Wine 2009

“Babich now make wines from regions across the country, with Hawke’s Bay particularly well suited to syrah. This is a prime one, with smooth, ripe and rich dark berry fruit overlaid with cedary spice.”
-Jo Burzynska, NZ Herald, 10 June 2009

“Dark and fragrant, with mouthfilling body and strong, smooth flavours of plums, thyme and black pepper. Good harmony and drinkability.”
-Winestate Magazine, Hawke’s Bay Tasting, September/October 2009

“Mid-weight Syrah with fresh acidity and lively drying tannins . Bright raspberry and pronounced pepper flavours with a suggestion of floral characters. Supple, tangy wine.”
-Bob Campbell MW, www.bobswinereviews.com

“Developed, savoury aroma with some smoke too. Blackberry and spices; white pepper and clove with some secondary development contributing complexity. Decent concentration. Oak is particularly will integrated. Nice mouthfeel with a long finish.”
-WineNZ, Spring 2010

“The 2007 Syrah Winemakers’ Reserve has a pure, ripe nose of blackberry, bilberry and a touch of tar – not complex but very clean. The palate is sappy on the entry, lacks a little backbone and acidity, but very pure and svelte towards the plummy finish. A well crafted Syrah to drink over 3-5 years.”
88 POINTS
-Neal Martin, Wine Advocate Issue#184, Sep, 2009