Babich Headwaters Organic Chardonnay 2019
- Vegan Suitable
- Certified Organic
RegionMarlborough, New Zealand
Pungent with peach, melon and pastry/ oatmeal notes. A touch of Gala apple also. Juicy, sweet and fresh fruited entry with lemon and lime, more stone fruits - especially nectarine and apricot -and a touch of cashew. Generous, bright and long with a lingering mineral/oyster shell.
Tasting notes for Babich Family Estates Headwaters Organic Chardonnay 2019 from the Winery
Nose: Pungent with peach, melon and pastry/ oatmeal notes. A touch of Gala apple also.
Palate: Juicy, sweet and fresh fruited entry with lemon and lime, more stone fruits - especially nectarine and apricot and a touch of cashew. Generous, bright and long with a lingering mineral/oyster shell.
Sustainable Winegrowing New Zealand is an integral part of the future of New Zealand wine production, and Babich Wines developed the first vineyard in New Zealand to achieve registration. With our ongoing commitment to protect the environment, through implementing sustainable practices in all our vineyards, it was a logical progression to move to the next step and investigate the benefits of an organic approach to viticulture. Our Headwaters Vineyard is farmed in compliance with organic standards.
Our Headwaters organic block is fully certified and is farmed in compliance with organic standards.
Vegan friendly from 2018 vintage
Marlborough - Wairau Valley
This award winning wine would thrive paired with poultry or fish.
Enjoyable on release will benefit from ageing of 1-10 years
The fruit was harvested in excellent condition from our certified organic Headwaters Vineyard near Renwick in Marlborough’s Wairau Valley. The juice was briefly settled then fermented in a mix of new and old French oak and stainless steel vats with indigenous yeast. The wine was then allowed to undergo malolactic fermentation. After a long time on lees, to promote mouthfeel, integration and complexity, the components were blended, lightly fined and bottled early in the new year.
Clonal selection: 15
Fermentation: Barrel: inoculated peaking @ 26°C. Tank: wild yeast peaking @ 21°C
Fermentation vessel: 50% barrique, 50% tank
Fining: Pea Protein
Harvest analysis: 23.8 °Brix; pH 3.28; TA 7.3 g/L
Harvest dates: 12th March
Harvest method: Machine de-stemmed in vineyard.
Maturation: 10 months in oak - 25% New (French and Hungarian).
Processing: 2 hrs skin contact, juice settle for 12 hours.
Residual sugar: 0.9g/L
|Region||Marlborough, New Zealand|
|Country of Origin||New Zealand|
|Residual Sugar g/L||1.1|
|Fining Agents Used||Pea Protein|
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