Babo Rosato 2021

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. 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 Pooley his new wife, he sketched out very briefly wanted to do. He wanted to produce great value Italian wines, to shake any stuffy stereotypes of Italian wines, by offering contemporary styles that suited the wine savvy palates of Australians. He also wanted to continue working with the amazing growers and connections he had with his adopted country of Italy.

Taking an Italian nickname for a tool that measures ‘baume’ in fruit, Babo was born.

This Tuscan rosato is crafted from 100% Sangiovese sourced from a vineyard in near Vinci, on the western flank of the Chianti region. The soils are alberese--compact clay and limestone.

Very pale, dry and savoury in style, the wine had between just two and four hours of skin contact before being fermented and raised for six months in concrete tank. With barely a gram of residual sugar, it's an uber-dry, textural and crisp Italian rosé with tangy, sour cherry fruit, fresh hints of fennel and a vibrant close

Raised for 14 months in old oak casks, it’s statuesque and full of life, packed with the joie de vivre of citrus and stone fruits, salty minerals and a flicker of white flowers. The texture is generous yet stony and compact, and the palate glows with energy and tension with tingling rocky minerality and a nip of bite on the lingering, mouth-watering finish. It’s fabulous.