Babich Sauvignon Blanc

In 2016, Babich winery celebrated 100 yrs in the New Zealand wine industry.   In 1916 Croatian founder Josip Babich was only 21 years old when he made his first vintage in New Zeland, under the then label ‘Babich Brothers’.

Since then, Babich has been making an ever increasing range of wines, exploring the vast array of terroirs on offer in New Zealand.

The foundation of the wine range rests upon the shoulders of the Babich Sauvignon Blanc.  Although the wine lists it as a Marlborough wine, fruit is specifically sourced from Wairau, Waihopi and Awatere – all predominantly estate owned vineyards from within the Marlborough region.

“Tropical fruits and lime with a touch of gun smoke.  The palate is a basket of sun-ripened stone fruits and passionfruit, blackcurrant with just a touch of grapefruit.  Gentle power with a dry lingering finish.”

“Tropical fruits and lime with a touch of gun smoke.  The palate is a basket of sun-ripened stone fruits and passionfruit, blackcurrant with just a touch of grapefruit.  Gentle power with a dry lingering finish.”

Did you know?

The Australian affection for NZ Sauvignon Blanc seems to know no bounds.  Nationally, we purchased (at the bottle shop tills) $619 million worth of Sauvignon Blanc in 2015, VS $597 million in 2014.

To drill down further into this at a state level in WA, we drink approximately 10% more white wine than the rest of the country, who don’t seem to discriminate between red and white (50/50).  Interestingly, only 33% of what we consume in WA is straight Sauvignon Blanc, less than the rest of the country, a statistic driven mainly by the popularity of the Margaret River Semillon Sauvignon Blanc blends. 

Parochial?

Unlikely, when you consider this next bit: the percentage of wine purchased in WA from Marlborough is 10% higher than the rest of Australia.