Producer

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.

Vineyard

This Sauvignon Blanc is based on fruit sourced from a number of different vineyards in the Marlborough region, selected to give a range of flavours and aromas, capturing the essence of Marlborough Sauvignon Blanc.

Winery

Following harvest, the grapes were crushed After harvest the grapes were quickly crushed and pressed into stainless steel tanks where the juice was fermented at a range of temperatures. The resulting wines were then blended and bottled.