Babich Cowslip Riesling
The nose is lifted with orange and lime blossom and layered with mineral notes. This flows effortlessly through a palate that is finely focused, with flavours of limes, orange blossom and a stony, mineral note. There is a hint of sweetness from some residual sugar left after ferment, but the crisp acidity gives a delicious dry finish.
Babich have a heritage that is rare in New Zealand, with their history long predating the viticultural boom of the last thirty years. Croation immigrant
Josip Babich made his first wine in Auckland in 1916 and one hundred years later his descendants are still going strong - the third generation of
the family David Babich now holds the reins. They boast an impressive 428 hectares under vine, spread across thirteen vineyards in Auckland,
Hawke’s Bay and Marlborough, supplying the vast majority of the grapes that go into their wines. This long history does not prevent them from
thinking of the future. In 1987 their Fernhill Vineyard in Hawke’s Bay was the first to be sustainably registered in New Zealand and this commitment
to the environment continues to this day, enacted through their practices in both the vineyard and the winery.
Tropical & Aromatic
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Tastes & Tones
Marlborough put New Zealand on the international wine stage with its exquisite Sauvignon Blanc in the 1980s.
Over 20,000ha of vines (around 2/3 of the national total) are under the care of local wine producers, making it the country's largest wine region