Babylonstoren’s Babel Rooi has critics oohing and ahing. Yet again!
THE BABYLONSTOREN spread of billionaire businessman Koos Bekker off the Klapmuts Road between Stellenbosch and Franschhoek is best known for its beautiful gardens, orchards, greenhouse, restaurant, hotel and spa. So popular is this destination in the Paarl district that they charge to have a look at the place, booking a table for lunch in what was once an old cow shed ain’t easy, and increasingly, what’s coming out of the cellar is grabbing attention too.
It hasn’t been 10 years yet since the first bottling on the estate, but already the wines are showing quality consistency and interest value in several areas and especially as regards the reds. The Babylonstoren Shiraz has been good from year one (2011) and the current-release 2016 was a winner at both the National Wine Challenge (NWC) as well as the Shiraz SA taste-off. The flagship Nebukadnesar blend has shone since the 2013 vintage, with the 2016 achieving a NWC Top 100 spot plus an excellent rating in Winemag’s Cape Bordeaux Report. And most recently it’s the blend which carries the same name as the restaurant that’s come good again.
Following the success of vintage 2016 at the Shiraz SA Challenge last year, the latest release of Babel with its distinctive, rather unusual label, received a rave review in Winemag’s Signature Red Blend Report before being Listed in the 2018 Sommeliers Selection. And very good value at the price!
Babylonstoren Babel Rooi 2017
WO Simonsberg-Paarl. Blend of Shiraz (25%), Cabernet Sauvignon (23%), Malbec (14%), Petit Verdot (11%), Merlot (9.5%), Cab Franc (9.5%) and Pinotage (8%).
Fermention on the skins and then in cask. Twelve months in 300-litre French oak barrels (30% new, 70% second- and third-fill).
Alc 14% | R/S 3.2 | TA 6 | pH 3.5
Winemaker’s Tasting Notes: bouquet of pencil shavings and sweet tobacco with mulberry, berries and dark chocolate on the nose; a soft mouthfeel, with dark red berry and chocolate flavours and a lingering finish.
Ready on release; should age well for up to five years after production.
Food Pairing Suggestions: oxtail, rack of lamb or succulent lamb shank.
R150 pb from the swish tasting room at the cellar.
