Babich-Winemakers-Reserve-Marlborough-Sauvignon-Blanc-m

Winemakers’ Reserve Marlborough Sauvignon Blanc

Babich Winemakers’ Reserve Marlborough Sauvignon Blanc is produced from selected grapes from our Marlborough vineyard in the Waihopai Valley. A combination of barrel and cool tank fermentation has added complexity and interest to this intensely flavourful wine.

Select Vintage

2017

Grape:

Sauvignon Blanc

Region:

Marlborough

Recommended Food:

Partner it with crumbed chicken breasts dabbed with mustard-cream sauce, or with baked salmon, smeared with salsa verde (puréed mint, parsley and capers).

Recommended Cellaring:

1-7 years

Production Notes:

After harvest the grapes were quickly crushed and de-stemmed. The juice was fermented predominately in seasoned French oak, 25% new, to deliver body and complexity. Both components spent 8 months on lees with frequent stirring before bottling.

Technical Notes:

Alcohol: 13.0%
TA: 6.4g/L
pH: 3.33
Residual Sugar: Dry

Tasting Notes:

Ripe peppers, sweet pea, mandarin and guava elements mingle with more flinty notes. Complexing toffee aromas. The palate is powerful, driving and multifaceted. Rich with gooseberry, white stone fruit and displaying a savoury strength. Sweet capsicum lingers with a perception of sweetness on the dry, mineral finish.

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2016

Grape:

Sauvignon Blanc

Region:

Marlborough

Recommended Food:

Partner it with crumbed chicken breasts dabbed with mustard-cream sauce, or with baked salmon, smeared with salsa verde (puréed mint, parsley and capers).

Recommended Cellaring:

1-7 years

Production Notes:

After harvest the grapes were quickly crushed and pressed. The juice was fermented predominately in seasoned oak, to deliver body and complexity. Both components spent an extended time on lees before bottling.

Technical Notes:

Alcohol: 13.0%
TA: 6.7g/l
pH: 3.2
Residual Sugar: 1.6g/l

Tasting Notes:

Barrel fermented complexity with orange-floral and mineral elements on the nose. The palate is all about texture - tightly packed yet smooth and mouth-filling - seamless. Green fruits and lime run through to the long finish.

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Technical

Alcohol:

13.00%

Clonal Selection:

MS mostly

Fermentation:

Wild & Inoculated yeast

Fermentation Vessel:

New & Old Oak

Filtration:

Yes

Fining:

Isinglass

Grape:

Sauvignon Blanc

Harvest Analysis:

22.0-22.8Brix; pH 3.17- 3.25, TA 7.7-9.5 g/L

Harvest Dates:

4ht-5th April

Harvest Method:

Machine

Malolactic:

40%

Maturation:

5 months in barrel (500L puncheon, 225L Barriques and 320L Cigar)

pH:

3.2

Processing:

Extended lees contact

Residual Sugar:

1.6 g/l

TA:

6.7 g/l

Year:

2016

Awards

GOLD MEDAL – Royal Easter Show Wine Awards 2017

5 STARS – www.michaelcooper.co.nz , May 2017

5 STARS, 95 POINTS – www.bobcampbell.nz

90 POINTS – Jo Czerwinski, Wine Advocate, Feb 2018

Reviews

“A stylish example of gently oak-influenced Sauvignon Blanc. Estate-grown in the Cowslip Valley vineyard, in the Waihopai Valley, the impressive 2016 vintage (5*) was partly handled in tanks, but most of the blend was fermented and lees-aged for six months in seasoned French oak barriques. Instantly appealing, it is still youthful, with mouthfilling body and concentrated, ripe, tropical fruit flavours, showing excellent freshness and complexity . Finely textured, with moderate acidity and a dry (1.6 grams/litre residual sugar), harmonious finish.”
5 STARS
-Michael Cooper, www.michaelcooper.co.nz, May 2017

“Bright, even, light straw-yellow colour with slight pale-gold hues.  The nose is fresh and very tightly bound with intensely penetrating aromas of green stone-fruits greengages and gooseberries interwoven with a subtle layer of nuts, fresh herbs and chalky minerals.  Dry to taste and medium-bodied, the palate is elegantly concentrated with a firm, intense core of green stone-fruits and gooseberries, entwined with notes of fresh herbs and chalky minerals.  The fruit is vibrant and enlivened by lacy acidity, and the wine flows along a refined, taut line with fine textures, leading to a long, lingering finish of green stone-fruits and spicy blackcurrant leaf.  This is a taut and intensely concentrated oak-influenced Sauvignon Blanc with green stone-fruit flavours along with herb and minerally nuances.”
-Raymond Chan, www.raymondchanwinereviews.co.nz, April 2017

Very attractive Sauvignon Blanc, which throws into sharp relief exactly how challenging the 2017 vintage was (the wine was tasted against mostly 2017 Sauvignon). A richly-textural wine with tree fruit, spice, melon and honeysuckle flavours. A pleasure to taste.”
5STARS
95 POINTS
-Bob Campbell, www.bobcampbell.nz

“The 2016 Winemakers’ Reserve Sauvignon Blanc carries a significant barrel-ferment component and spent five months in used and new French oak of various sizes. It’s toasty, cedary and mealy, even showing a bit of buttery richness from the 40% of the blend that went through malolactic fermentation. Nectarine and grapefruit notes balance out the oak and round out the mid-palate of this medium to full-bodied wine, then turn more citrusy on the finish.”
90 POINTS
Jo Czerwinski, Wine Advocate, Feb 2018

2015

Region:

Marlborough

Recommended Food:

Partner this award-winning Marlborough sauvignon blanc with crumbed chicken breasts dabbed with mustard-cream sauce, or with baked salmon, smeared with salsa verde (puréed mint, parsley and capers).

Recommended Cellaring:

1-3 years

Production Notes:

After harvest at our Marlborough vineyard, the grapes were quickly crushed and pressed. The juice was fermented predominately in seasoned oak, to deliver body and complexity. Both components spent an extended time on lees before bottling.

Technical Notes:

Alcohol: 13.0%
TA: 6.5g/l
pH: 3.38
Residual Sugar: Dry

Tasting Notes:

Barrel fermented complexity with orange-floral and mineral elements on the nose. The palate is all about texture - tightly packed yet smooth and mouth-filling - seamless. Green fruits and lime run through to the long finish.

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Technical

Year:

2015

Awards

TROPHY – New Zealand Wine of the Year – China Wines & Spirits Awards 2016

DOUBLE GOLD – China Wines & Spirits Awards 2016

Reviews

“Estate fruit from the Waihopai Valley, 60% oak-fermented, 10% being new, and 40% tank fermented to 13.0% alc. and 3.1 g/L RS, the wine given extended lees aging. Brilliant, light straw-yellow colour with light lemon-green hues, pale edged. The nose is slender in proportion with well-concentrated aromas of green stone-fruits, greengages and nectarines, tightly bound with grassy and tropical fruit notes, along with subtle nutty oak and flinty lees suggestions. This is taut and promises to blossom with some time in bottle. Dry to taste and medium-bodied, the palate is well packed and softly concentrated with lively and luscious flavours of spicy green stone-fruits, cut grass and lantana, detailed with very subtle and integrated lees and oak inputs. The mouthfeel balances a smooth, near creamy barrel-ferment textures with lively acidity. This has a positive core and line, with the flavours receding as the wine leads to a fine, smooth-textured, lingering finish. This is a finely concentrated, luscious and subtly complex oak-influenced Sauvignon Blanc still to unfold.”
4 STARS
-Raymond Chan, www.raymondchanwinerviews.co.nz, Jan 2016

“A stylish example of gently oaked Sauvignon Blanc. Estate-grown in the Waihopai and Awatere valleys, it is mostly handled in tanks, but part of the blend (20 per cent in 2015) is fermented and lees-aged in French oak barriques. The 2015 vintage is mouthfilling and smooth, with strong, ripe tropical-fruit flavours to the fore, nutty and creamy notes adding richness and complexity, and a dry, finely textured finish. It shows good potential; open mid-2017+”
4 STARS
-Michael Cooper, Michael Cooper’s 2017 Buyers Guide

“The 2015 Reserve Sauvignon Blanc gives notes of preserved lemons, dried Mediterranean herbs, curry leaves, and coriander seed with a touch of capsicum. Showing some evolution in the mouth, it is a medium-bodied savory/vegetal style with plenty of character and vivacity plus good length.”
-Lisa Perrotti-Brown, Wine Advocate, June 2017

2014

Region:

Marlborough

Recommended Food:

Partner this award-winning Marlborough Sauvignon Blanc with crumbed chicken breasts dabbed with mustard-cream sauce, or with baked salmon, smeared with salsa verde (puréed mint, parsley and capers).

Recommended Cellaring:

1-3 years

Production Notes:

After harvest at our Marlborough vineyard the grapes were quickly crushed and pressed. The juice was predominately, 60%, fermented in oak, (50% old and 10% new), to deliver body and complexity. The remaining 40% was fermented at controlled temperatures in tank to add a fresh varietal note. Both components spent an extended time on lees before bottling.

Technical Notes:

Alcohol: 13.0%
TA: 6.9g/l
pH: 3.25
Residual Sugar: 1.3g/l

Tasting Notes:

Warmly scented with honeyed gooseberry and sweet florals. An exotic note of jalapeno carries through to the zest and rich palate joined by bursts of citrus. Well textured and long.

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Technical

Year:

2014

Awards

DOUBLE GOLD MEDAL – China Wine & Spirits Awards 2015

4 STARS – Raymond Chan, www.raymondchanwinereviews.co.nz, Feb 2015

4.5 STARS – Cuisine Magazine, Dec 2015 issue

Reviews

“Fruit from ‘Cowslip Valley’, Waihopi, ‘Headwaters’, upper Wairau, and ‘Wakefield Downs’, Awatere, the wine 60% fermented in seasoned oak with a small portion of new French oak to 13.0% alc. and 1.3 g/L RS, the wine undergoing batonnage. Bright, light straw-yellow colour, lighter on rim. This has an elegantly and finely concentrated nose of white and green stonefruits, the greengage and nectarine aromas entwined with subtle flinty lees, smoke and nutty oak elements, and chalky minerals. Dry to taste and medium-bodied, tight and stylishly concentrated flavours of gooseberries, nectarines and greengages form a firm, fine-textured line. The mouthfeel is crisp, zesty and lively with bright, refreshing acidity. As the wine flows, flinty lees, nuts and smoky oak detail emerge to add interest and delicate complexities. The palate has drive, with some underlying alcohol power carrying the wine to a long finish with stonefruits, flint and herbs. This is a finely concentrated and lively, green stonefruited Sauvignon Blanc with delicate complexing detail.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Feb 2015

“Having had a year in the bottle to find its feet, there is a calm, languid quality to this 2014 vintage wine. Attractive flinty notes peel back early and there is a balanced, creamy flow through to a lengthy finish. A prawn risotto would be a great accompaniment.”
4.5 STARS
-Cuisine Magazine, Dec 2015 issue

“Shows an appealingly grassy note of fresh hay to complement the direct, juicy apple and citurs flavors, mingling with green tea accents.”
-Wine Spectator, www.winespectator.com, 2015

2013

Region:

Marlborough

Recommended Food:

Partner this award-winning Marlborough Sauvignon Blanc with crumbed chicken breasts dabbed with mustard-cream sauce, or with baked salmon, smeared with salsa verde (puréed mint, parsley and capers).

Recommended Cellaring:

1-3 years

Production Notes:

After harvest at our Marlborough vineyard in the Waihopai Valley, the grapes were quickly crushed and pressed into stainless steel tanks, where most of the juice was fermented at controlled cool temperatures to capture the intense varietal flavours. A small portion of juice was fermented in new French oak barriques to contribute to the weight and complexity of the wine.

Technical Notes:

Alcohol: 13.0%
TA: 7.0g/l
pH: 3.42
Residual Sugar: 2.1g/l

Tasting Notes:

Aromas of passionfruit, citrus and herbal notes. The palate is nicely weighted with fruit flavours of gooseberries and nectarines, enhanced by subtle layers of oak barrel ferment.

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Technical

Year:

2013

Awards

DOUBLE GOLD – China Wine & Spirits Awards Best Value 2014

GOLD MEDAL – International Cool Climate Wine Show 2014

Reviews

“Fruit from the Waihopi and Awatere Valleys, fermented in tank and a small portion in French oak barriques to 13.0% alc. Bright pale straw-yellow colour with slight green hues. This has a very fresh, concentrated nose of gooseberries and nettles entwined with spicy green stonefruits and subtle smokey oak and mineral notes from the barrel-fermentation. Dry and medium-bodied, soft flavours of gooseberries, nectarines and greengages are enhanced by subtle layers of spicy, smoky barrel-ferment. The mouthfeel is softly fresh with gentle, lacy acidity and a fine, textural thread leads to a dry, lingering finish. This is a gentle Sauvignon Blanc with spicy stonefruit and barrel-ferment interest. Match with Mediterranean fare over the next 2+ years.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, March 2014

“It’s beautifully ripe and fragrant on the nose displaying passionfruit, peach and lime zest with gentle herbal notes. The palate is succulent and nicely weighted with attractive fruit flavours, well supported by bright acidity. The wine is expressive and highly enjoyable.”
4.5 STARS
-Sam Kim, www.wineorbit.co.nz, March 2014

“Weighty Sauvignon Blanc with grapefruit, apple, guava and red capsicum flavours. Quite a full-bodied example that is showing the benefits of a little bottle age.”
4 STARS
-Bob Campbell, www.bobcampbell.nz

2012

Region:

Marlborough

Recommended Food:

Partner this award-winning Marlborough sauvignon blanc with crumbed chicken breasts dabbed with mustard-cream sauce, or with baked salmon, smeared with salsa verde (puréed mint, parsley and capers).

Recommended Cellaring:

1-3 years

Production Notes:

After harvest at our Marlborough vineyards in the Wairau and Awatere Valleys, the grapes were quickly crushed and pressed into stainless steel tanks where most of the juice was fermented at controlled cool temperatures to capture the intense varietal flavours. A small portion of juice was fermented in new French oak barriques to contribute to the weight and complexity of the wine.

Technical Notes:

Alcohol: 13.0%
TA: 7.7g/l
pH: 3.43
Residual Sugar: 4.0g/l

Tasting Notes:

The aroma of our Reserve Sauvignon Blanc is an intriguing and pungent melody of red bell pepper, greengage plum and wild herbs. The palate has a sweet-fruited entry, with layers of guava, tropical fruits and a hint of lime unfolding onto the generous mid palate. This is a finely textured and elegantly structured wine with a crisp, persistent and flavourful finish.

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Technical

Year:

2012

Awards

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

4.5 STARS -Winestate Magazine, March 2013

5 STARS – Sam Kim, Wine Orbit, April 2013

GOLD MEDAL – Marlborough Wine Show 2013

Reviews

“A stylish example of gently oaked Sauvignon Blanc. Estate-grown in the Waihopai and Awatere valleys, it is mostly handled in tanks, but 10 per cent is fermented and lees-aged in French oak barriques. The 2012 is fragrant and mouthfilling, with sweet-fruit delights, strong passionfruit/lime flavours, oak-derived complexity and a well-rounded finish. Delicious from the start.”
4.5 STARS
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2013

“Bright, very pale straw colour, with pale green hues on rim. The bouquet is very fine, tight and refreshing with intense aromas of blackcurrants and gooseberries along with hints of nettles, fresh herbs and minerals. Dry to taste and medium-bodied, pure fruit flavours of gooseberries and blackcurrants are laced with minerally elements and are expressed with clarity. The acidity is lacy, adding energy to the palate line and the mouthfeel soft and smooth textured. A refined, elegant and lingering finish is a feature. This is a crisp, fine-featured Sauvignon Blanc with clear gooseberry flavours to match with shellfish over the next 2+ years.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz , Nov 2012

“Classic style, weighty, with pure melon, lime and capsicum flavours to the fore, a touch of oak-derived complexity, and a finely balanced, dry, long finish.”
4.5 STARS
-Winestate Magazine, March 2013

“This is packed with classic Marlborough sauvignon flavours. The aromatic bouquet shows white peach, feijoa, lime zest and herbaceous notes, leading to a vibrant palate that combines fruit intensity with bright acidity, finishing long and juicy.”
93 POINTS
5 STARS
-Sam Kim, www.WineOrbit.co.nz, April 2013

2011

Region:

Marlborough

Recommended Food:

Partner this Marlborough sauvignon blanc with crumbed chicken breasts dabbed with mustard-cream sauce, or with baked salmon, smeared with salsa verde (puréed mint, parsley and capers).

Recommended Cellaring:

1-3 years

Production Notes:

After harvest at our Marlborough vineyards in the Wairau and Awatere Valleys, the grapes were quickly crushed and pressed into stainless steel tanks where most of the juice was fermented at controlled cool temperatures to capture the intense varietal flavours. A small portion of juice was fermented in new French oak barriques to contribute to the weight and complexity of the wine.

Technical Notes:

Alcohol: 13.0%
TA: 7.4g/l
pH: 3.28
Residual Sugar: 2.15g/l

Tasting Notes:

The aroma of our Reserve Sauvignon Blanc is an intriguing and pungent melody of red bell pepper, greengage plum and wild herbs. The palate has a sweet-fruited entry, with layers of guava, tropical fruits and a hint of lime unfolding onto the generous mid palate. This is a finely textured and elegantly structured wine with a crisp, persistent and flavourful finish.

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Technical

Year:

2011

Awards

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

4 STARS -Cuisine Magazine, Dec, 2011

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

Reviews

“Bright, very pale straw colour with some green hues and a pale rim, this has a very fine, tightly bound, but concentrated nose of flinty minerals, gooseberries and nettles. Dry to taste, this is still tightly restrained, but a good core of fruit is apparent. Minerals, flinty lees-like flavours, gooseberries and fresh herbs unfold. This has presence and weight; fine textures along with crisp acidity forming good line and length. Fruit from the Wairau and Awatere Valleys fermented in stainless-steel, a small portion in old oak barriques, to 13.0% alc. and dryness. While shy now, this should open out and develop well over the next 2-3 years. Serve with seafood, poultry and vegetables.”
17.5/20
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, October 2011

“This wine has a creamy style that many enjoyed and which complimented the fragrant aromatics and the citrus and marmalade flavours.”
-Tizwine.com, Nov 2011

“A stylish example of gently oaked Sauvignon Blanc. Estate-grown in the Waihopai and Awatere valleys, it is mostly handled in tanks, but 10 per cent is fermented and lees-aged in French oak barriques. The 2011 is fleshy and finely textured, with strong, very ripe fruit flavours, a subtle seasoning of oak adding richness and complexity, and a dry, long finish. Best drinking mid-2012+.”
4.5 STARS
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2012

“The combination of green and yellow fruit flavours signals a more complex style. This delightfully structured expression from Babich is Bordeaux-esque in style with its rich, oyster-shell-like minerality, and a touch of oak.”
4 STARS
-Cuisine Magazine, Dec, 2011

2010

Region:

Marlborough

Recommended Food:

Partner this Marlborough Sauvignon Blanc with crumbed chicken breasts dabbed with mustard-cream sauce, or with baked salmon, smeared with salsa verde (puréed mint, parsley and capers).

Recommended Cellaring:

1-3 years

Production Notes:

After harvest at our Marlborough vineyards in the Wairau and Awatere Valleys, the grapes were quickly crushed and pressed into stainless steel tanks where most of the juice was fermented at controlled cool temperatures to capture the intense varietal flavours. A small portion of juice was fermented in old oak barriques to contribute to the weight and complexity of the wine.

Technical Notes:

Alcohol: 13.0%
TA: 7.4g/l
pH: 3.33
Residual Sugar: 1.9g/l

Tasting Notes:

Gooseberries, pungent lychee, and rock melon create a lifted and appealing bouquet. Flinty mineral characters add complexity to the nose. It has a delicious sweet fruit intensity, is fresh, yet rich and complex. The small barrel fermented portion lends weight and texture to a lovely mouth filling palate. Zesty Lemon and subtle minerality appear on the finish. This is a very focused and classy wine to contemplate and enjoy.

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Technical

Year:

2010

Awards

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

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

Reviews

“Fruit from the Wairau, Awatere and Brancott Valleys, stainless-steel fermented with a small portion fermented in old oak barriques to 13.0% alc. Very pale straw-green in colour, this has a subtle and restrained bouquet of tropical fruits and limes. The aromas are tight and concentrated and complexed by the faintest hint of oak spice. Dry on palate, this is a wine of finesse, with softness of mouthfeel, but weight and concentrated density of fruit. Tropical fruits with herbs and a little oak smokiness carry through the palate to the finish. Drink over the next 3 years with seafood, poultry and Mediterranean cuisine.”
18/20
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Jan 2011

“It’s restrained on the nose displaying grapefruit, green apple and herbaceous notes. The palate is tightly structured with bright acidity and a lingering crisp finish. At its best: now to 2012”
-Sam Kim, Wine Orbit, Feb 2011

“Clear, pale, clean. Intense pronounced nose of gooseberry, herbacaceous, nettle, lime and lemon peel on the palate. Nicely crafted, crisp acidity, long finish.”
-International Wine Challenge 2011 – UK

“Restrained and quite classy Sauvignon Blanc with gentle melon, red capsicum and lemon grass flavours supported by fruity acidity. Linear with moderate length.”
-Bob Campbell MW, www.bobswinereviews.com, Sep 2011

“10% of the 2010 Winemaker’s Reserve Sauvignon Blanc juice was fermented in new oak barriques with the balance in stainless steel tanks. It gives an expressive nose of lemongrass, bay leaves, lime juice and yuzu zest over whiffs of sweat and cedar. Medium bodied with very crisp acid cutting through the herbal flavors, it finishes long and a little steely. Drink it now to 2013.”
87 POINTS
-Lisa Perrotti-Brown, eRobertParker.com #197, Oct 2011

2009

Region:

Marlborough

Recommended Food:

Partner this award-winning Marlborough Sauvignon Blanc with crumbed chicken breasts dabbed with mustard-cream sauce, or with baked salmon, smeared with salsa verde (puréed mint, parsley and capers).

Recommended Cellaring:

1-3 years

Production Notes:

After harvest at our Marlborough vineyards in the Wairau and Awatere Valleys, the grapes were quickly crushed and pressed into stainless steel tanks where most of the juice was fermented at controlled cool temperatures to capture the intense varietal flavours. A small portion of juice was fermented in old oak barriques to contribute to the weight and complexity of the wine.

Technical Notes:

Alcohol:
TA:
pH:
Residual Sugar:

Tasting Notes:

Gooseberries, pungent lychee, and rock melon create a lifted and appealing bouquet. Flinty mineral characters add complexity to the nose. It has a delicious sweet fruit intensity, is fresh, yet rich and complex. The small barrel fermented portion lends weight and texture to a lovely mouth filling palate. Zesty lemon and subtle minerality appear on the finish. This is a very focused and classy wine to contemplate and enjoy.

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