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The combination of fine days and cool nights typical of Marlborough during late summer/autumn is ideal for the later ripening Riesling. The result is beautifully scented wine with great balance between acid and alcohol.
An excellent partner to a wide range of foods, ideal with Asian dishes, or try it with mussel and kumara patties, drizzled with home-made lime-spiked mayonnaise.
The aroma of orange blossom and red apple leap readily from the glass with just a hint of lime/citrus. The citrus notes move to the fore of the palate with green gauge and apple. A good acid backbone moderates the upfront sweetness and leaves the wine with a crisp dry finish.
In 1916, pioneer wine maker Josip Babich fashioned his first New Zealand wine - this was the beginning of what was to become Babich Wines. In 1910, as a boy of fourteen, Josip Babich left Dalmatia (part of modern-day Croatia) to join his brothers toiling in the gumfields of the far north of New Zealand. The shift to Henderson Valley came in 1919. On a 24-hectare wilderness...Read More About Babich
Sitting pretty on the northern tip of New Zealand's south island, Marlborough has become synonymous with New Zealand Sauvignon Blanc. As well it should be - Marlborough is the primary region for those delicious, citrusy, summer-lovin' wines with vibrant acidity and pungent, grassy, grapefruit flavors. Sauvignon Blanc is the main grape here;...Read More About Marlborough
The Riesling grape is happiest in a cooler climate, one that fosters its slow
and steady ripening. Often assumed to be the producer of only sweet wines, Riesling
is a fascinating grape of many faces. From bone dry to lusciously sweet, this
variety is delicious at any sugar level with its intense aromas and steely acidity.
Most popular in...Read More About Riesling
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