Babo Sangiovese 2016 (6 Bottles) Friuli Venice, Italy

by Fine Wine Cellars

$161.00 GST Included

AUSTRALIA WIDE SHIPPING INCLUDED

This year’s Sangio–from a fine Tuscan vintage–is entirely sourced from the northern realms of Chianti Classico, near the commune of San Casciano in Val di Pesa (no Maremma fruit this time). 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, the wine is classified as IGT.

Fruit was de-stemmed (no crushing), and spent 15 days fermenting on skins, followed by a post-ferment sealed infusion for ten days. It was pressed to 500-litre puncheons (roughly 10% new French oak) plus amphorae (10%) to mature for 14 months.

This is a livelier and more aromatic expression than the 2015 release. The nose is layered with waves of morello cherry fruit along with notes of fennel and lavender. Super seductive! The palate shows its postcode with Classico-quality breadth and intensity and some lovely secondary characters just starting to come through. Expect a medium-bodied Sangio with succulent dark cherry, fresh herbs and earthy development with some powdery, late tannins. It’s more full-bodied that the jubey, crunchy Chianti above, hence we offer it later, in drinking order. Simply a wonderful value, classic Toscana Sangiovese from a very fine vintage.

“A good vintage in Tuscany, I believe. This comes from the Chianti Classico region (San Casciano), though the vineyard faces south, hence IGT, handpicked and 10% fermented, and raised in, amphora. 10% new puncheon in the mix.

Baking spices, dark cherry, balsamic edge, dried herb and floral perfume. It’s medium-bodied, silky and deep, dark cherry and dark pipe tobacco, some lavender and rose mouth-perfume, and a plush finish of fine length. It’s a very good, ripe and robust wine, with savoury appeal and cocoa powder tannin trailing.” 91 points, Gary Walsh, the Winefront

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About Babo

Back in 2009, Justin Bubb had spent almost a decade in Italy leading the transformation of the winemaking at famed winery, Castello Di Gabbiano. He had been sent there to help improve the winemaking and also be a conduit for the Australian owners at the time (South Corp). Originally only planning to stay for a short period, Justin was instrumental in growing the winery. He also was able to spend time working vintage in some of the most famed wine regions of Italy including Piedmonte, Veneto and Sicilia.

His time in Europe had also helped him see there was an opportunity to bring great quality Italian wines back to Australia. Having decided to return to Australia with Anna his new wife, he sketched out very briefly wanted to do:

•He wanted to produce great value Italian wines, so more Australians could fall in love with Italian wines (like he had)

•He wanted to shake any stuffy or old-fashioned stereotypes of Italian wine by offering contemporary wines styles that suited the wine savvy palates of Australia.

•He wanted to continue working with the amazing next work of growers and maintain the deep connection he had with his adopted country.

Taking an Italian nickname for a tool that measures ‘baume’ in fruit,

BABO was born.

Fine Wine Cellars

On the one hand, our role as a merchant of all things wine & spirits could not be simpler. We aim to source the most delicious, the most authentic, and the highest quality products possible from Australia and around the world in order to offer them to our clients. We live or die by how well we perform this task. Of course things are rarely as simple or as easy as they seem. Hunting for wines & spirits is no different. Apart from the months spent travelling, countless days and evenings spent tasting and the outrageous wine expenditure in the name of ‘research’, sourcing quality wine and spirits requires expertise and experience. Understanding the potential of a producer and their products is much more than just a slurp and a spit.

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