From our Babich estate-owned vineyards in both the Gimblett Gravels and Bridge Pa Triangle regions, this Syrah offers delicate raspberry and floral flavours in a light, fresh and peppery style. It is sometimes co-fermented with a small amount of Viognier.
Syrah
Marlborough
Makes an ideal partner to strongly flavoured dishes such as Italian.
1-5 years
The grapes were co-fermented with a small percentage of Viognier grape. After a period of maceration on skins, the wines were run off to oak and left to mature for 6 months.
Alcohol 13.0%
TA: 6.2 g/L
pH: 3.59
Residual Sugar: 0g/L
Dark berries and plum aromas with, vanilla and nutmeg. Medium weight with good volume and fine coating tannins. Flavours led by black and red cherries, followed by raspberry, cedar and a lingering spice with plum.
Syrah
Hawke's Bay
Makes an ideal partner to strongly flavoured foods such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sun dried tomatoes.
2-4 years
The grapes were harvested from our Hawke’s Bay vineyards and gently crushed into stainless steel tanks for fermentation. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off to French oak. It matured for eleven months prior to blending.
Alcohol: 12.5%
TA: 6.2g/l
pH: 3.66
Residual Sugar: Dry
White spice and mineral mixed with dried herbs, sweet dark plum and black pepper on the nose. Similar themes with vanilla notes, raspberry and earth are on the palate. Fine tannins, smooth & pleasantly viscous. Complex and lingering.
Syrah
Hawke's Bay
This Babich Syrah makes an ideal partner to strongly flavoured foods, such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sun dried tomatoes.
2-8 years
The grapes were harvested from our Hawke’s Bay vineyards and gently crushed into stainless steel tanks for fermentation. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off to French oak. It matured for eleven months prior to blending.
Alcohol: 13.0%
TA: 6.3g/l
pH: 3.72
Residual Sugar: Dry
Black plum with a vanilla lift. White pepper and cinnamon are also apparent on the nose. There are red and dark fruits on the entry in the mouth, fleshy. Fine tannins.
Hawke's Bay
This Babich Syrah makes an ideal partner to strongly flavoured foods, such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sun dried tomatoes.
2-8 years
The grapes were harvested from our Hawke’s Bay vineyards and gently crushed into stainless steel tanks for fermentation. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off to French oak. It matured for eleven months prior to blending.
Alcohol: 12.5%
TA: 5.8g/l
pH: 3.65
Residual Sugar: 0g/l
A good depth of colour precedes pleasing ripe summer fruit aromas. Black plum and spice are also apparent on the nose. There is a sweet plum entry in the mouth, which develops into concentrated fruit with subtle savoury notes and a touch of leather. Tannins satisfy the palate and fruit lingers on the finish.
Hawke's Bay
This Babich Syrah makes an ideal partner to strongly flavoured foods, such as balsamic marinated steak or an antipasto platter of salami, artichokes, olives and sun dried tomatoes.
2-8 years
The grapes were harvested from our Hawke’s Bay vineyards and gently crushed into stainless steel tanks for fermentation. Vigorous cap management during the height of ferment ensured good extraction of colour and tannin. After extended time on skins to promote tannin evolution, the wine was then run off to French oak. It matured for eleven months prior to blending.
Alcohol: 12.5%
TA: 6.4g/l
pH: 3.62
Residual Sugar: 0g/l
Black plum with a vanilla lift. White pepper and cinnamon are also apparent on the nose. There are red and dark fruits on entry in the mouth, fleshy. Fine grained tannins.
