Babuna Red

There is Shiraz in the blend and you can taste it. Blackberry, cherry and baked plum first, then violet underneath. Dark and deep, but the acidity keeps it lively, and the finish turns to pomegranate and sour cherry and goes on for a while.

“The nose is packed with ripe bramble fruit, blackberry, cherry and plum, lifted by fragrant violets and layered with leather, spice and a subtle savoury hint of iodine. The palate is rich but beautifully restrained, combining succulent dark and red berry fruit with refreshing acidity and fine, polished tannins that carry the wine to a long, vibrant finish.”

“It’s a wine that already offers plenty of enjoyment now, but has the balance and structure to develop gracefully over the next five years.”

Peter McCombie MW

On Babuna Red as a wine. He did not name a vintage, so read it as the house style rather than a note on the bottle you are buying.

A generous match at the table. Roast lamb, game, roasted vegetables, even salmon. The red for long dinners where the food keeps coming.

We chose it because it does two things at once. It has the weight of a winter red and the freshness of something much lighter. It ferments in concrete over three weeks and rests a year before release, in the old way.

It comes from the Babuna estate under Mount Klepa, off clay soil and thirty-five-year-old vines, in a vineyard that shares its ground with more than fifty plant species.