Winery BabichGimblett Gravels Merlot - Cabernet
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Gimblett Gravels Merlot - Cabernet from the Winery Babich
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gimblett Gravels Merlot - Cabernet of Winery Babich in the region of North Island is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Gimblett Gravels Merlot - Cabernet
Pairings that work perfectly with Gimblett Gravels Merlot - Cabernet
Original food and wine pairings with Gimblett Gravels Merlot - Cabernet
The Gimblett Gravels Merlot - Cabernet of Winery Babich matches generally quite well with dishes of beef, pasta or veal such as recipes of feijoada ( portuguese cassoulet ), pistou soup complete or roast pork with onions and honey.
Details and technical informations about Winery Babich's Gimblett Gravels Merlot - Cabernet.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Gimblett Gravels Merlot - Cabernet from Winery Babich are 2014, 0, 2013
Informations about the Winery Babich
The Winery Babich is one of of the world's great estates. It offers 90 wines for sale in the of Gimblett Gravels to come and discover on site or to buy online.
The wine region of Gimblett Gravels
Unique trademark terroir of Hawke's Bay (~800 ha, 2001 association, ≥95% gravels): Bordeaux varieties and Syrah are the signature red kings (90% of the vineyard) — dominant Merlot (35%), Syrah (20%) and Cabernet Sauvignon, signature intense profile with ripe black fruit (cassis, blackberry), spices and a peppery touch, racy tannins and power. Loose, draining gravels storing daytime heat, the region's warmest terroir, comparable to Bordeaux.
The wine region of North Island
New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).
The word of the wine: Bordeaux barrel
Barrels of 220 to 225 litres. The toasting of the barrel to bend the staves (curved boards used to make the barrels) can vary according to the coopers and the demand. A gentle and slow toasting has little effect on the aromas. On the other hand, a strong toasting gives aromas of coffee or cocoa which will influence the taste of the wine. A wine barrel has already been aged for a year and has less impact on the wine than a new barrel.
