Winery BabichIndividual Vineyard Gimblett Gravels Merlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or lamb.
Taste structure of the Individual Vineyard Gimblett Gravels Merlot from the Winery Babich
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Individual Vineyard Gimblett Gravels Merlot of Winery Babich in the region of North Island is a powerful.
Food and wine pairings with Individual Vineyard Gimblett Gravels Merlot
Pairings that work perfectly with Individual Vineyard Gimblett Gravels Merlot
Original food and wine pairings with Individual Vineyard Gimblett Gravels Merlot
The Individual Vineyard Gimblett Gravels Merlot of Winery Babich matches generally quite well with dishes of beef, lamb or veal such as recipes of picadillo, pumpkin parmentier hash or milanese cutlets like in italy.
Details and technical informations about Winery Babich's Individual Vineyard Gimblett Gravels Merlot.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Individual Vineyard Gimblett Gravels Merlot from Winery Babich are 2013, 0
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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
