Oct 8

Written by: John Gerum
10/8/2010 10:05 AM 

Babich wines are a major player in the New Zealand market producing over 250,000 cases of wines a year and selling their wines to over 30 countries around the world. They are based out of their original home vineyard in Auckland, but have other vineyards in the North Island and in the Marlborough Valley.

David explained that his grandfather Josip emigrated from Croatia in 1910 at the age of 14 years along with his brothers, partially due to the economic and political turmoil in Europe at that time. After farming gum trees, which I discovered produce varnish for furniture, and opening a general store, the brothers turned to grape and wine production in 1916.

David showed me several pictures of the early days of the winery along with the more recent. It is very impressive to see how a family could build a world class winery from 72 acres of raw farmland in less than 100 years.

David first poured the Babich, Marlborough, Sauvignon Blanc, 2008. A classic example of good Marlborough Sauvignon, it displayed grapefruit, gooseberry and some herbal and green grass notes on the nose. The palate was equally impressive with a lively interplay of refreshing acidity and a slightly creamy mouth feel. David remarked that the key to good Sauvignon is not to harvest to early as it tends to  empathize tart green and under ripe notes.

Next up was the premium Babich, Black Label Sauvignon Blanc, 2009. This reserve wine is produced from specially selected grapes and is partially oak fermented. The aroma was quite complex with tropical melon, pineapple and a hint of red pepper spice. The wine was very round and creamy in the mouth with the flavours of tropical fruit and yeasty tones. This food friendly wine would match well with salads, seafood and salmon.

Marlborough produces some outstanding Pinot Gris and the Babich, Marlborough, Pinot Gris 2007 is no exception. Lively lemon, pear, peach and apricot fragrance leads to a medium bodied, tropical and honey extract with a clean, citrus finish.

David then poured two reds. The first one was the Babich, Marlborough, Pinot Noir, 2008. Cherry, plum and earthy notes on the nose were followed by a silky, smooth palate. The tannins are well integrated and the wine ends with pleasant cedar notes.

Last, but not least, was the Babich, Gimblett Gravels, Syrah, 2006.This Syrah had red and black fruit, white pepper and a touch of smoke in the glass. The flavours of the fruit and spice mingled seamlessly and ended in a long but refreshing manner.

As David packed up and we said our good-byes, I wondered how many more generations would be making wine at Babich. I sensed that this was not a short term project; I'm sure future generations will be enjoying Babich wines for the next hundred years and more.