Babich Wines - Pinot Noir Marlborough Winemakers' Reserve New Zealand Wine

Winemakers’ Reserve Marlborough Pinot Noir

This hand-crafted Pinot Noir was grown on our Babich estate-owned Cowslip Valley vineyard in the Waihopai Valley of Marlborough. Traditional winemaking techniques, including fermentation in open vats with hand plunging, result in a smooth, full-flavoured Marlborough Pinot Noir.

Select Vintage

2018

Grape:

Pinot Noir

Region:

Marlborough

Recommended Food:

A good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.

Recommended Cellaring:

0-6 years

Production Notes:

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.

Technical Notes:

Alcohol: 13.0%
TA: 5.4g/L
pH: 3.74
Residual Sugar: Dry

Tasting Notes:

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.

2017

Grape:

Pinot Noir

Region:

Marlborough

Vineyard:

Cowslip Valley, Waihopai Valley

Recommended Food:

A good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.

Recommended Cellaring:

1-5 years

Production Notes:

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.

Technical Notes:

Alcohol: 13.0%
TA: 5.7g/L
pH: 3.54
Residual Sugar: Dry

Tasting Notes:

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.

2016

Grape:

Pinot Noir

Region:

Marlborough

Vineyard:

Cowslip Valley, Waihopai Valley

Recommended Food:

A good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.

Recommended Cellaring:

1-5 years

Production Notes:

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.

Technical Notes:

Alcohol: 13.5%
TA: 5.9g/l
pH: 3.68
Residual Sugar: 0g/l

Tasting Notes:

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.

Technical

Alcohol:

13.5

Clonal Selection:

667, 777, 114 ,Abel & 13

Fermentation:

Wild & inoculated ferments

Fermentation Vessel:

Open vats

Filtration:

Yes

Fining:

Egg whites

Grape:

Pinot Noir

Harvest Analysis:

Various

Harvest Dates:

3rd & 4th of April

Harvest Method:

Machine, de-stemmed at harvest

Malolactic:

Yes, in barrique

Maturation:

10 months in barrel, 30% new French

pH:

3.68

Processing:

Not crushed, some cold soak

Residual Sugar:

Dry

TA:

5.9g/l

Vineyard:

Cowslip Valley, Waihopai Valley

Year:

2016

Awards

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

Reviews

“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

2015

Grape:

Pinot Noir

Region:

Marlborough

Vineyard:

Cowslip Valley

Recommended Food:

A good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.

Recommended Cellaring:

1-5 years

Production Notes:

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.

Technical Notes:

Alcohol: 14.0%
TA: 5.9g/l
pH: 3.58
Residual Sugar: 0g/l

Tasting Notes:

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.

Technical

Alcohol:

14.00%

Clonal Selection:

667, 777, 114, Abel & 13

Fermentation:

Wild & inoculated ferements

Fermentation Vessel:

Open vats

Filtration:

Yes

Fining:

Gelatine

Grape:

Pinot Noir

Harvest Analysis:

24.8-26Brix; pH3.43-3.46; TA 6.3-7.4 g/L

Harvest Dates:

3rd April

Harvest Method:

Machine

Malolactic:

Yes, in barrique

Maturation:

12 months in barrel, 35% new

pH:

3.58

Processing:

Destemmed, not crushed. Some cold soak.

Residual Sugar:

Dry

TA:

5.9 g/l

Vineyard:

Cowslip Valley

Year:

2015

Awards

GOLD MEDAL – Marlborough Wine Show 2016

TROPHY for Champion Pinot Noir 2015 – Marlborough Wine Show 2016

Reviews

“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

2014

Grape:

5.9 g/l

Region:

Marlborough

Vineyard:

Cowslip Valley

Recommended Food:

This award winning Marlborough Pinot Noir is a good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.

Recommended Cellaring:

1-5 years

Production Notes:

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.

Technical Notes:

Alcohol: 13.5%
TA: 5.9g/l
pH: 3.62
Residual Sugar: 0g/l

Tasting Notes:

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.

Technical

Alcohol:

13.50%

Clonal Selection:

667/777/13/5/Abel/115

Fermentation:

Wild and commerical yeast strains

Fermentation Vessel:

Open vats

Filtration:

0.45 micron

Fining:

None

Grape:

5.9 g/l

Harvest Analysis:

24.5-26 Brix; pH 3.64 -3.79; TA 5.2 - 6.6 g/l

Harvest Dates:

29th March & 1st April

Harvest Method:

Machine

Malolactic:

Yes

Maturation:

12 months in barrel, 35% new

pH:

3.62

Processing:

Harvested in the cool of night, Coald soak.

Residual Sugar:

Dry

TA:

5.9 g/l

Vineyard:

Cowslip Valley

Year:

2014

Awards

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

Reviews

“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

2013

Region:

Marlborough

Recommended Food:

This award winning Marlborough Pinot Noir is a good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.

Recommended Cellaring:

1-5 years

Production Notes:

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.

Technical Notes:

Alcohol: 13.5%
TA: 6.3g/l
pH: 3.6
Residual Sugar: 0g/l

Tasting Notes:

Layered aromas of sweet plum, dark cherry, delicate spice and oak. The palate is brambly and brooding, dark cherry/cola, savoury, supple and generous with a touch of dried thyme. The winemaking team love it and so will you.

Technical

Year:

2013

Awards

GOLD MEDAL – China Wine & Spirits Awards Best Value 2015

5 STARS – Winestate Magazine – Annual Edition 2016

GOLD MEDAL – Sydney International Wine Competition 2016

Reviews

“Delicious young, the 2013 vintage is full-coloured, mouth-filling and savoury, with generous cherry, plum, herb and nut flavours, showing good complexity and a finely textured finish.”
4 STARS
-Michael Cooper, www.michaelcooper.co.nz

“Marlborough fruit fermented with <5% whole clusters to 13.8% alc., the wine aged 10 months in 35% new French oak. Moderately deep ruby-red colour with lighter garnet edge. The nose is tight and deeply packed with aromas of dark raspberries and black mineral notes, unfolding subtle dark herb and peppery elements with aeration. Medium-bodied and stylishly proportioned, up-front juicy and luscious flavours of ripe dark raspberry and red plum fruit are enhanced by subtle oak spicing. The mouthfeel is soft with supple tannin extraction and ripe acidity lending a plumpness, with good underlying concentration. As the wine flows, the flavours recede, leading to a clean, dry, finely-textured finish. This is an up-front, juicy, elegantly proportioned and supple Pinot Noir.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Sept 2014

“The wine combines attractive fruit flavours of dark berry and plum with nutty, spicy complexity. It’s juicy and silky on the palate with excellent mid palate weight, beautifully supported by polished tannins, finishing long and elegantly dry.”
4 STARS
-Sam Kim, Wine Orbit, www.wineorbit.co.nz, Jan 2015

“The bouquet is lead by the measure of oak which is plentiful; sweet, spicy and forward; the fruit comes a clear second with crushed fresh and aged cherry with other red fruit suggestions. On the palate – dry, toasty and savoury with a medium complexity based on the amalgamation of fruit and oak; medium+ tannins and medium acidity add texture. A wine begging for beef bourguignon.”
-Cameron Douglas MS, TheShout NZ/Hospitality Business magazine, Feb 2015

“Pale to med ruby-purple colored, the 2014 Winemakers’ Reserve Pinot Noir is scented of black cherries, pepper, cinnamon stick, dried herbs and truffles. Medium bodied, it has nice chunky tannins and just enough acid plus good concentration that imparts a fruit finish. 1500 cases were made.”
-The Wine Advocate, Lisa Perrotti-Brown, eRobertParker.com #216 (Part 2) Jan 2015

“Flavoursome Pinot Noir with raspberry, plum and spice/clove/anise flavours. Very similar in style and quality to the 2012 which was tasted alongside. Just a hint of savoury character adding extra interest.”
4 STARS -Bob Campbell, www.bobcampbell.nz

2012

Region:

Marlborough

Recommended Food:

This award winning Marlborough Pinot Noir is a good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.

Recommended Cellaring:

1-5 years

Production Notes:

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 cluster. 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.

Technical Notes:

Alcohol: 13.0%
TA: 6.3g/l
pH: 3.7
Residual Sugar: 0g/l

Tasting Notes:

Perfumed dark fruits and cedar. Harmonious and lush with sweet fruits and spice. Elegant.

Technical

Year:

2012

Awards

4 STARS – Cuisine Magazine Oct 2013

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

SILVER MEDAL – Marlborough Wine Show 2013

GOLD MEDAL – China Best Value Wine & Spirits Awards 2014

Reviews

“Quite a dense, finely-textured Pinot Noir with spice, cherry and raspberry flavours. Appealing wine in a firm, drying style. It already is beginning to show a little toasty bottle development.”
4 STARS
-Bob Campbell, www.bobcampbell.nz

“Deeply coloured, the 2012 vintage is full-bodied and supple, with rich plum/spice flavours, complex and savoury, and fine-grained tannins. Youthful, but already approachable, it’s likely to be at its best 2015+.”
4 STARS
-Michael Cooper, www.michaelcooper.co.nz

“Hand-picked fruit from the Waihopi Valley fermented with a small portion of whole clusters to 13.0% alc., the wine aged 10 months in 33% new French oak barriques. Deepish, dark ruby-red colour with a good heart, lighter garnet on rim. The nose has a softly concentrated core of black cherries and black berry fruits, subtly infused with herbs, smoky oak and game. Medium-full bodied, softly expressed flavours of black cherry and berry fruit are entwined with dark and savoury herbs and layers of smoky oak on palate, reflecting the nose. The mouthfeel is soft, but there is good weight and presence, The fruit is integrated harmoniously with a fine tannin line, the extraction quite restrained and modest. Carrying the light smoked cherry notes to a cedary finish. This is a dark-fruited Pinot Noir with soft textures and depth, and smoky, herbal interest. Match with risotto and casseroles over the next 3-4 years.”
4 STARS
17.5/20 POINTS
-Raymond Chan, www.raymondchanwinereviews.co.nz, March 2014

“A nicely developing pinot, the lifted nose shows dark cherry, floral, tamarillo and game characters, softly framed by smooth texture and fine tannins. Ripe and friendly in an easy-drinking style.”
-Sam Kim, Wine Orbit, www.wineorbit.co.nz, Jan 2015

2011

Region:

Marlborough

Recommended Food:

This award winning Marlborough Pinot Noir is a good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.

Recommended Cellaring:

1-5 years

Production Notes:

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 cluster. 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.

Technical Notes:

Alcohol: 13.5%
TA: 5.9g/l
pH: 3.55
Residual Sugar: 0g/l

Tasting Notes:

A dense and intriguing nose displays dark cherries, floral and forest floor notes. The entry is full fruited with plums and spice. The dense dark fruit integrates with a fine tannin structure and lovely weight and volume. Mushrooms and dried thyme add attractive savoury characters to the lengthy blackberry finish. A wine of interest and character.

Technical

Year:

2011

Awards

DOUBLE GOLD MEDAL -San Francisco International Wine Competition 2012

GOLD MEDAL & TROPHY (BEST 2012-2011 PINOT NOIR) -Marlborough Wine Show 2012

GOLD MEDAL – China Wine Awards 2013

90 POINTS -Wine Companion, Ben Edwards. Dec 2012

90 POINTS -2013 Penguin Wine Guide

Reviews

“Fruit from the ‘Cowslip’ vineyard in the Waihopi Valley hand-picked and fermented with a small portion of whole bunches to 13.5% alc., the wine aged in new and seasoned French oak barriques. Moderately deep, black-hued ruby-red colour, garnet on edge. The aromatics are open and broad with soft raspberry and savoury cherry fruit notes, with dried herbs and mushroom nuances, along with oak spice. Medium-bodied, soft red berry fruits with dried herb and savoury, oak flavours are enlivened by brisk acidity. Some textural grip provides line and structure, the tannin extraction quite restrained, and this allows the fruit sweetness and a degree of lusciousness show on a long, spicy finish. This is a medium weighted, lively wine with the texture to match firm-fleshed seafood and duck over the next 3-4 years.”
-Raymond Chan, www.raymondchanwinereviews.co.nz, April, 2012

“Sweet, luscious aromatics act as a locomotive to a train of sheer loveliness. The fruit is laced with dark cherry and marzipan flavours; the mouthfeel is warm and silky. An ‘easy-to-like’ style.”
4 STARS
-Cuisine Magazine, NZ, Nov 2012

“An elegant expression, the bouquet shows fragrant aromas of red cherry, spice, floral and a hint of nutty characters. It’s juicy and bright on the palate with lovely fruit intensity and fine texture, leading to a long, gently dry finish. The wine shows immediate appeal but should evolve nicely to display greater richness and complexity. At its best: now to 2016.”
4 STARS
-Sam Kim, Wine Orbit, Nov 2012

“The 2011 vintage was grown in the Waihopai Valley and matured in French oak casks (35 per cent new). Full-coloured, it is mouthfilling and sweet-fruited, with strong plum, cherry and spice flavours, showing good complexity, and excellent harmony. It shows good potential; open 2014+”
4 STARS
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2013

“Pale ruby-purple in color, the 2011 Winemakers’ Reserve Pinot Noir is scented of black cherries and mulberries over nuances of forest floor, girolles, damp loam and bay leaf. Medium bodied, it offers just enough savory fruit in the mouth supported by a low level of silky tannins, lively acid and finishing long. Drink it now through 2015.”
-Lisa Perrotti-Brown, eRobertParker.com #203, Oct 2012

“Full-coloured and smooth, with generous plum and slight herb flavours, finely balanced and lingering.”
-Winestate Magazine, March 2013

“A gently meaty nose to this bright and approachable Marlborough pinot noir; distinctive style. Amid a fine, soft tannin structure there’s a wealth of lively, tangy fruit here, just needs a little air to unfurl – best decant this.”
90 POINTS
-2013 Penguin Wine Guide

“Bright colour, with black cherry at its heart, there is a savoury, almost dried herb character that is dominant on the bouquet; the palate is unevolved, rough and ready, with a dryness that puts the fruit on the back foot at this early stage, and the firm tannins assist in this pursuit; time is an absolute necessity, and time should tell a worthy tale.”
90 POINTS
-Wine Companion, Ben Edwards. Dec 2012

2010

Region:

Marlborough

Recommended Food:

This award winning Marlborough Pinot Noir is a good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.

Recommended Cellaring:

1-5 years

Production Notes:

The various parcels of fruit were hand harvested at optimum ripeness in mid-April at Cowslip Valley Vineyard in Marlborough. Fermentation took place in open vats with a small percentage of whole cluster. 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. Total time in oak was 10 months.

Technical Notes:

Alcohol: 14.5%
TA: 6.1g/l
pH: 3.65
Residual Sugar: 0g/l

Tasting Notes:

The taster is greeted by the aroma of dark cherries, plums and cinnamon spice with a touch of cedar. The palate is sweet fruited on entry, dense with dark cherries layered with nutmeg and clove. Opulent and intense with lingering vanilla spice complemented by seamless and refined tannins. Drinking beautifully.

Technical

Year:

2010

Awards

GOLD MEDAL & TROPHY (BEST 2010 PINOT NOIR) -International Cool Climate Wine Show 2012, Australia

SILVER MEDAL -San Francisco International Wine Competition 2012

SILVER MEDAL -Air New Zealand Wine Awards 2011

SILVER MEDAL -NZ International Wine Show 2011

SILVER MEDAL -Marlborough Wine Show 2011

SILVER MEDAL -Premium Selection Wine Challenge, ProWein, Germany, 2012

4 STARS, 89 POINTS -Bob Campbell MW, www.bobswinereviews.com, July 2011

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

Reviews

“Intense plum and berry flavours that are flattered by a seasoning of classy oak. Richly textured wine with character and class.”
-Bob Campbell MW, Taste Magazine, Top 10 Under $30 (2nd), Sept 2011

“Quite intense plum and berry flavours that are flattered by a seasoning of classy oak. Richly textured wine with character and class.”
4 STARS
89 POINTS
-Bob Campbell MW, www.bobswinereviews.com, July 2011

“Dark ruby-red colour with depth, and youthful purple hues. This has a rich nose of ripe dark raspberry fruits with a little jamminess, quite dense, full and with a sense of opulence. Medium-full bodied, this is soft, full and packed with succulent, raspberry, dark plum jam flavours along with oak toast and shine. This is fleshy and up-front, and very lush and supple, the tannin extraction modest, and acidity quite understated. A little alcohol heat shows, and the wine tends open and broad on the finish. Fruit from the ‘Cowslip Valley’ vineyard in the Waihopai Valley, fermented with some whole bunch to 14.5% alc., the wine aged 10 months in new and seasoned French oak barriques. A soft plump and ripe Pinot Noir to match with Asian and Middle Eastern cuisine over the next 4-5 years.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, October 2011

“The 2010 is a top vintage. Deeply coloured and ripely scented, it is mouthfilling, sweet-fruited and flowing, with concentrated, cherryish, plummy flavours, a subtle seasoning of oak, and excellent texture and complexity.”
4.5 STARS
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2012

“Deeply coloured, with mouthfilling body. Strong, ripe, plummy flavours, with hints of fruit cake, olives and nuts, and the structure to age.”
-Winestate Magazine, January 2012

“Fresh and fruity with lots of ripe berry flavours that are perfectly balanced by the soft tannins. Concentrated and smooth.”
4 STARS -TizWine.com, April, 2012

“Firm and focused, offering plum and berry flavors that show a nice grip, with plenty of spice, cedar and tobacco flavors that are inviting and lingering. Drink now through 2016.”
-Wine Spectator Magazine Online, May 2012

2009

Region:

Hawke's Bay

Recommended Food:

This award winning Marlborough Pinot Noir is a good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.

Recommended Cellaring:

1-5 years

Production Notes:

The various parcels of fruit were harvested at optimum ripeness at Cowslip Valley Vineyard in Marlborough, and fermented in open vats; 7% whole cluster. After an extended period of maceration, the various batches were drained off skins and put into new and old French oak barriques. After 12 months, the wines were assessed and blended then returned to oak for a further two months. This wine is a blend of five clones predominately 667, Abel and CL13.

Technical Notes:

Alcohol: 14.0%
TA: 5.7g/l
pH: 3.68
Residual Sugar: 0g/l

Tasting Notes:

A dense and intriguing nose displays dark cherries, floral and forest floor notes. The entry is full fruited with plums and spice. The dense dark fruit integrates with a fine tannin structure and lovely weight and volume. Mushrooms and dried thyme add attractive savoury characters to the lengthy blackberry finish. A wine of interest and character.

Technical

Year:

2009

Awards

SILVER MEDAL -Royal Easter Show Wine Awards 2011

4.5 STARS, 90 POINTS -Sam Kim, Wine Orbit, Aug 2010

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

87 POINTS -Lisa Perrotti-Brown, Wine Advocate #191, Oct 2010

Reviews

“A youthful Pinot, yet showing beautiful harmony and complexity. The nose is fragrant displaying red/black cherry, game and subtle spice characters. It’s well fruited and silky smooth on the palate with excellent weight and fine, gentle tannins. The wine shows elegant Pinot flavours as well as nicely pitched savoury notes.”
90 POINTS
4.5 STARS
-Sam Kim, Wine Orbit, Aug 2010

“The 2009 vintage was grown in the Waihopai Valley and French oak matured. Ruby-hued, it is supple and moderately concentrated, with cherry, herb and spice flavours, and some aging potential.”
-Michael Cooper’s Buyer’s Guide to New Zealand Wines 2011

“Pale garnet hued ruby red in colour, this has a rich, deep, savoury red-berry fruited nose with a little savoury reduction showing at present. On palate, this has sweetly rich, ripe red berry-fruit and plum flavours alongside savoury bramble and mushroom hints. The textures and fruit weight are features, and well-supported by soft tannins. Good acidity makes this a complete wine to enjoy with all Middle Eastern and Asian cuisine over the next 4-5 years. Based on clones 667, Abel and CL13, sourced from the company’s ‘Cowslip Valley’ vineyard, 7% whole cluster, open vat fermented to 14.0% alc., the wine then aged 12 months in new and seasoned French oak barriques.”
17.5/20
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Jan 2011

“Attractive wine in a lighter style with plum, raspberry, leather and cedar flavours. Silken-textured wine with a strong savoury influence.”
-Bob Campbell MW, www.bobswinereviews.com, July, 2011

“The 2009 Winemakers’ Reserve Pinot Noir gives a pale ruby-purple color and some rubbery reduction notes to begin giving way with swirling to underlying cherry and red berry notes, some forest floor and chocolate. Crisp and fruity in the mouth, it possesses a medium-high level of acid, moderately firm, grainy tannins and a long finish. It should continue to drink from now to 2015.”
87 POINTS
-Lisa Perrotti-Brown, Wine Advocate #191, Oct 2010

2008

Region:

Hawke's Bay

Recommended Food:

This award winning Marlborough Pinot Noir is a good partner for a char-grilled Scotch fillet steak topped with grilled flat mushrooms.

Recommended Cellaring:

1-5 years

Production Notes:

The various parcels of fruit were harvested at optimum ripeness at Cowslip Valley Vineyard in Marlborough, and fermented in open vats, 7% whole cluster. After an extended period of maceration, the various batches were drained off skins and put into new and old French oak barriques. After 12 months, the wines were assessed and blended then returned to oak for a further two months. This wine is a blend of five clones predominately 667, Abel and CL13.

Technical Notes:

Alcohol: 14.0%
TA: 5.9g/l
pH: 3.52
Residual Sugar: 0g/l

Tasting Notes:

A brooding nose packed with dark cherry, earth and spice, and a touch of vanilla. The palate is a complete package, full, evenly layered with dark forest fruits and leather and spice. The finish is augmented with fine tannins and a touch of cedar from the quality oak. This wine is drinking very well now but will age gracefully.

Technical

Year:

2008

Awards

GOLD MEDAL -New Zealand International Wine Show, September 2009

GOLD MEDAL -Air New Zealand Wine Awards, November, 2009

SILVER MEDAL -Selections Monidale Canada, June 2010

SILVER MEDAL, 91 POINTS -Cathay Pacific Hong Kong International Wine and Spirit Competition

4 STARS -Cuisine Magazine, Oct 2009

4.5 STARS, 91 POINTS -Sam Kim, Wine Orbit, March 2010

4 STARS -Winestate Magazine March/April2010

4 STARS, 18 POINTS (/20), ‘VALUE’ -Geoff Kelly, www.geoffkellywinereviews.co.nz, Feb, 2010

Reviews

“Babich made history by winning the first gold medal for a New Zealand Pinot Noir back in the early 1980s. The devotion to quality continues with this taut, focused wine, brimming with red-berry fruit.”
4 STARS -Cuisine Magazine, Oct 2009

“Ruby-hued, mouthfilling and supple, with cherryish, spicy, moderately complex flavours, showing very good depth.”
-Michael Cooper’s Wine Buyer’s guide to New Zealand Wines 2010

“A beautifully perfumed nose displaying dark plum, cherry and savoury mushroom characters with a touch of cedary oak notes. It’s ripe and well fruited on the palate showing lovely silky texture, a rounded mouthfeel and fine tannins. A very appealing Pinot with a nice seasoning of savoury flavours.”
4.5 STARS
91 POINTS
-WineOrbit.co.nz, Sam Kim , March 2010

“Floral and sweet-fruited, with firm tannins underlying strong cherry, plum, herb and spice flavours, which show good complexity. Worth cellaring.”
4 STARS
-Winestate Magazine March/April2010

“The soft fruity nose with forest floor hints leads to more soft, opulent fruit in the mouth combined with some toasty oak and tight, dusty tannins. Well made, honest wine.” -TiZwine.com, April 2010

“Classic pinot noir ruby, below midway. This is an elegant, fragrant, cherry-rich wine with beautiful florals, on red and black cherry fruit. Fleeting thoughts of Cote de Nuits occur, for there is lovely lift and finesse. Palate shows crisp black cherry more than red fruits. The depth of character implies a significant older-gravels / higher-clay component. This is the best pinot noir ever from Babich, who are real pioneers with the variety. They had clone bachtobel planted at Henderson in the 1970s, and their 1981 pinot noir won the first gold medal for the variety in New Zealand, on the strength of its highly floral (but also leafy) bouquet. Cellar 3 – 8 years.
” 4 STARS
18 POINTS (/20) VALUE
-Geoff Kelly, www.geoffkellywinereviews.co.nz, Feb, 2010

“Babich made history in 1970 when its pinot was the first in New Zealand to win a gold medal. A blend of five different clones, this 2008 wine was fermented in open vats with 7 per cent whole bunch and given an extended period of maceration before 14 months in new and old French oak. Medium colour with char and cherry plum aromas before a mid-weight palate leaning more towards fresh cherry than darker plum flavours, its appeal depends more on the wine’s balance and easy-drinking, fresh fruitiness rather than depth or complexity.”
-Graeme Phillips, The Mercury.com.au, Sept 2010

“Pinot noir ruby, close to the Prophet’s Rock. Bouquet improves greatly with air-time to reveal a sweetly floral and beautifully varietal red fruits pinot noir, with great purity. Below the red cherry there is a hint of almond, and subtlest oak. Palate is not quite so focused, a little of the looser blackboy peach character creeping into the red cherry, but oaking is attractive and the whole wine is distinctly more-ish. The pace of change in Marlborough pinot noir towards more accurate and international pinot noir varietal character is exciting. Cellar 3 – 8 years.”
4 STARS
17 POINTS (/20)
-Geoff Kelly, Nov, 2010

“Lifted, black tea and forest-floor aromas, earthy bracken notes. Full-flavoured and spicy with gentle yet grippy tannins and excellent length of flavour.”
FESTIVE TOP 50 FOR UNDER $50
-Yvonne Lorkin, Festive Food and Wine, The Pick of The Bunch, Dec 2010

“Pale to medium ruby colored, the 2008 Winemaker’s Reserve Pinot Noir displays appealing aromas of raspberries and red cherries plus a touch of bay leaf. Full bodied with just enough straight-forward berry and dried herb flavor concentration in the mouth, it has lively acid and a medium level of grainy tannins, finishing medium-long. Drinking now, it should keep to 2014.”
-Lisa Perrotti-Brown, eRobertParker.com #197, Oct 2011

Babich Wines - Marlborough Pinot Noir Family Reserve New Zealand Wine