Merlot-Cabernet Hawke´s Bay - Babich

With the Babich Merlot-Cabernet Hawke's Bay comes a first-class red wine in the wine glass. In this, it reveals a wonderfully bright, crimson color. Held at a slight angle, the red wine glass reveals a charming garnet red hue at the rims. Poured into a red wine glass, this red wine from New Zealand presents wonderfully expressive aromas of plum, mulberry, blueberry and black cherry, rounded out by black tea, vanilla and cocoa bean.

This dry red wine from Babich is something for purists who can't drink their wine dry enough. The Merlot-Cabernet Hawke's Bay already comes quite close to this, as it was pressed with just 2.2 grams of residual sugar. On the palate, the texture of this balanced red wine is wonderfully fleshy and dense. Due to the balanced fruit acidity, the Merlot-Cabernet Hawke's Bay flatters with a pleasing mouthfeel, without at the same time lacking in juicy liveliness. In the finish, this red wine from the wine-growing region of New Zealand North Island finally inspires with beautiful length. Again, hints of morello cherry and black currant show. In the aftertaste, mineral notes of the soils dominated by gravel and volcanic rock are added.

Vinification of the Merlot-Cabernet Hawke's Bay by Babich

The basis for the balanced Merlot-Cabernet Hawke's Bay from New Zealand North Island are grapes from the grape varieties Cabernet Sauvignon and Merlot. The grapes grow under optimal conditions in New Zealand's North Island. The vines here dig their roots deep into soils of gravel and volcanic rock. After harvesting, the grapes quickly reach the winery. Here they are sorted and carefully broken up. Then fermentation takes place in the at controlled temperatures. After the completion of fermentation .

Food recommendation for the Babich Merlot-Cabernet Hawke's Bay

This red wine from New Zealand is best enjoyed at a temperate 15 - 18°C. It is perfect as an accompanying wine to spaghetti with yogurt-mint pesto, coconut-lime fish curry or asparagus salad with quinoa.

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