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Babylonstoren Babel

Price: £15.50
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Quick Look:
A full bodied red of intense colour and flavour, red berry and chocolate flavours prelude a juicy and lingering finish.
Country:
South Africa
Grape:
39% Shiraz, 16% Cabernet Sauvignon, 11% Malbec, 11% Merlot, 10% Petit Verdot, 7% Cabernet Franc, 6% Pinotage

TASTING NOTE

TASTING NOTES

This dry, full-bodied red wine is a fusion of blackcurrant and spice with a hint of chocolate, with sweet tobacco and fynbos on the nose.

  • Producer: Babylonstoren
  • Country of Origin: South Africa
  • Region of Origin: Paarl
  • ABV: 14.18%
  • Sustainability: Minimal Intervention
PRODUCER DETAILS

The wines are produced in a state-of-the-art winery and are made to showcase the soils and climate where its grapes are grown. There are 88 hectares (217 acres) under vine and produce 13 different grape varieties with our highest vines – pinot noir and chardonnay – lying against Simonsberg at some 600 metres above sea level. Some of the vines on the farm were planted by the farm’s previous owners, the Louw family, who lived here for four generations. The Louws were grape growers for the former Simondium Co-operative Winery and other large wineries in the area. Our wines are best exemplified by the Babylonstoren logo, which consists of the pipe (representing the farmer), the flower (representing the garden) and the bird (representing nature). It is a combination of the very essence of Babylonstoren – keeping things simple and as true to the earth as possible. "It is this that we strive to achieve in our wine," says Charl Coetzee. "Truth to the area we are situated in on the slopes of Simonsberg, and simplicity by making elegant and balanced wines as natural as possible.

VINEYARD

On the slopes of the Simonsberg Mountain between the wine growing areas of Franschhoek, Stellenbosch and Paarl, Western Cape, South Africa.

WINERY

Cultivars are harvested separately and made separately. Fermentation takes place on the skins for about seven days, after which it gets an extended maceration period of about one week. The wine then gets pressed into 30% new and 70% second- and third-fill 300 litre French oak barrels. After malolactic fermentation the wine gets racked and is then returned to the barrels for a total of 12 months.

FOOD RECOMMENDATIONS

Rack of lamb, oxtail and succulent lamb shank.