"Perfumed, with dried lavender and Earl Grey tea details that highlight the charm of this wine. Cranberry and raspberry notes linger on a silky frame. Drink now through 2027" MaryAnn Worobiec, Wine Spectator, Jul 2017

"The nose is moderately deep with fresh and fragrant aromas of red cherry and raspberry fruit along with herbal nuances and a little red floral lift. This is bright and primary in expression, with unfolding nutty oak elements with aeration. Medium-bodied, the palate is bright, vibrant and juicy. The fruit and mouthfeel is enlivened by refreshing, lacy acidity with very light tannin extraction. The fruit has good vitality and the wine carries to a juicy, aromatic finish" Raymond Chan, Apr 2018

Smoky dark fruits with nutmeg on the nose, whilst the palate shows an early hit of strawberry and plum mix with bramble/ raspberry notes. The mid-palate introduces dried herbs and earth with a touch of caramel. Supple with good volume and persistence.

Babich Wines was the first New Zealand wine company to win a Gold Medal for Pinot Noir; in the early 80’s. From several vineyards positioned throughout Marlborough comes this smooth Pinot Noir, displaying delicate spice, plum, cherry and earthy flavours. The Babich 'Classics' range of regional blends consistently show-cases the varietals true regional style and shows the best of what New Zealand has to offer. In this range babich produce a style that not only expresses the terroir but is exceptionally drinkable also.

This hand crafted Pinot Noir was grown on our estate-owned vineyards in Marlborough. Traditional winemaking techniques including fermentation in open vats with hand plunging, results in a smooth, full-flavoured wine. This wine is a blend of various parcels of fruit from the extensive Babich vineyards in Marlborough. Fruit was harvested at optimum ripeness and fermented in open vats. After an extended period of maceration the various batches were drained off skins and portions put into new and old oak barriques. After 7 months the wines were assessed and blended.

Food Pairing: It goes well with a stir-fry of cubed lamb and eggplant, also makes a good partner for a steak and mushroom pie.