49% Cabernet Sauvignon, 27% Malbec and 24% Merlot,
Babich Wines have been proud producers of fine New Zealand wines since 1916, when Croatian immigrant Josip Babich produced his first vintage. 100 years on, their family business has three generations of winemaking experience behind it, vineyards in New Zealand’s finest wine regions, and a passion for winemaking as a way of life. Managing Director, Joe Babich, a long-standing senior wine judge, during more than thirty-five vintages as winemaker has long been acclaimed as one of New Zealand’s most talented and most respected winemakers and wine judges, and has carved out a reputation for consistently outstanding wines.
What The Critics Say
19/20 Raymond Chan
Gimblett Gravels fruit from the ‘Irongate’ vineyard, 49% Cabernet Sauvignon, 27% Malbec and 24% Merlot, fermented to 13.5% alc., the wine aged 18 months in 45% new French oak. Very full, near saturated black-red colour with youthful purple hues. The nose is finely concentrated with deeply packed aromas of ripe blackcurrant fruit and cassis interwoven with blackberries, spicy plums, dark herbs, lifted oak and earthy elements. Medium-full to full-bodied, the palate is very concentrated and elegantly proportioned, with flavours of ripe, sweet blackcurrant and blackberry fruit. The fruit is supported by considerable extraction and structure, the tannins very fine-grained, ripe and flowery, lending finesse to the textures. Layers of spicy and oaky detail enrich the fruit, and the palate unfolds iron-earth complexities on the very long and sustained finish. This is a very concentrated, ripe, black fruited blend of Cabernet Sauvignon, Malbec and Merlot with serious, fine structure and Gimblett Gravels iron and earth flavours. Serve with roasted lamb, beef and venison, and hard cheeses over the next 10-15 years. 19.0/20
96/100 Bob Campbell
A deep, dark and dense blend of cabernet sauvignon, malbec and merlot, with a core of sweet dark berry fruits, liquorice, tar and strong spicy oak. A powerful red that promises to develop well. One of the best examples of Patriarch that I can recall tasting.
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