Babich has a rare heritage in New Zealand, with its history long predating the viticultural boom of the last thirty years. Croatian 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 28 hectares under vine, spread across thirteen vineyards in Auckland, supplying the vast majority of the grapes that go into their wines. 

Grapes from our Waihopai, Awatere, and Wairau Valley Estates were picked, crushed, and pressed with minimal skin contact. The juice was clarified and then fermented in stainless steel tanks with various yeast species to build in some textural and flavour complexity. A portion also underwent malolactic fermentation. After extensive winemaker tastings, this blend was assembled, lightly fined, and bottled.