Description
Babo wines are made by Australian Justin Bubb (an honorary Italian having spent the last six years making wine in Italy and who splits his time between Tuscany and Tasmania at Pooley Wines) with the idea of utilising the best fruit possible to produce wines of elegance and purity with a focus on vibrancy of fruit, texture and balanced complexity. All the wines are made at a small wine making facility in Empoli.
All of these wines are very well made while still speaking clearly of their origins. They offer exceptional value, and are bottled under screwcap. The BABO philosophy is simple. Source the finest regional fruit from Italy, to produce wines of elegance and purity with a focus on vibrancy, texture and balanced complexity.
This year’s release–from a very fine Tuscan vintage–is entirely sourced from the northern realms of Chianti Classico, near the commune of San Casciano in Val di Pesa. The vineyard is about 18 years of age, planted to Brunello clones of Sangiovese, with a small amount of the new clones released in the early 2000s. The vineyard faces south and while it is located in Chianti Classico it is classified as IGT. Fruit is destemmed (no crushing), spending 25 days on skins to build texture. Pressed to 500-litre puncheons, with roughly 10% new French oak.
100% Sangiovese (90% Sangiovese Grosso ie Brunello clones with 10% from Maremma ). 20% fermented in Amphorae.
Notes from the winery: “The nose shows lifted dark cherry with subtle spice and violets leading to flavours of cherry and marzipan entwined with subtle notes of rose and tar. Soft fine tannin and balanced acidity giving length and persistence.”
Seriously delicious Sangiovese, savoury with layers and nice fine grained tannins. No doubt this is Justin’s finest Sangiovese yet!
RRP $30 Our Price $25.99
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