Beautiful ripe style with finely-focused flavours of citrus, peach, biscuit, nectarine and toffee. Absorbing tension between freshness and richness - really good!
Try with caesar salad, chicken makhani or poached salmon in a buttery sauce.
This classy "new world" (in wine, this often-seen term just means "not European") Chardonnay is made from parcels of specially-selected Hawkes Bay fruit pressed into stainless steel tanks and fermented at cool, fruitiness-preserving temperatures. Several commercial yeast strains were used in the ferment, to help fully express different flavour/texture traits latent in the wine. There is no oaking here.
Josip Babich, then aged 14, made the journey from Croatia to New Zealand in 1910 to join his brothers near Auckland and, at just 20 years old, was bottling his first wine under the Babich Brothers label. The family tradition continues to this day with siblings Peter and Joe Babich at the helm, and Peter’s son David as general manager.
Hawkes Bay is a premium, historic region (commercial wine production dates from 1851) on the east coast of New Zealand's north island. After Marlborough, it is the country's largest wine growing area. Though a diverse region where many wine styles are made, the most-respected bottlings tend to be Syrahs, Bordeaux blends and Chardonnays.