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Babich Headwaters Organic Sauvignon Blanc 2016

Sauvignon Blanc from Marlborough, New Zealand
    12.5% ABV
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    12.5% ABV

    Winemaker Notes

    The nose combines floral notes with lime, lemon and orange. Citrus notes persist on the palate with a good dollop of slate/mineral. Juicy green fruits and spice linger on the crisp finish.

    Try with BBQ’d prosciutto wrapped scallops drizzled with mandarin infused olive oil.

    Critical Acclaim

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    Babich

    Babich

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    Babich, Marlborough, New Zealand
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    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 property, Joe and his wife Mara established a small orchard and planted classical Meunier wines.

    During the Second World War, winemaking slowly became the family's major business activity. By the 1950s, son Peter had joined the company and the 1960s saw the emergence of Joe Babich Junior as winemaker. With Peter and Joe Babich at the helm, Babich has been transformed from a small, predominantly fortified wine producer into a modern winery renown for producing world-class wines.

    Today the Babich Winery, lying in the rolling country at Henderson in West Auckland, is one of New Zealand's largest family-owned wine companies.

    Marlborough

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    An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.

    The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.

    Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

    In the Glass

    From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    MSW30193066_2016 Item# 348741