2019 Babo Prosecco Rose DOC
This is 89% Glera and 11% Pinot Noir blend from vineyards on the alluvial soils of San Martino al Tagliamento near Pordenone in Fruili. Winemaker Justin Bubb crafts his Prosecco rosé in the regionally traditional Charmat method and leaves the blend on lees to build further complexity.
Pours well with a frothy white mousse that sits over a salmon pink tinged base that has a steady bead flowing through it. A fragrant mix of strawberry and citrus scents rise out of the glass with notes of baked pear and subtle sherbet also evident. Nicely fruited and refreshing the palate has flavours of winter strawberries and pear over citrus and faint bready elements. Smooth mid palate feel with mouth watering acidity and a tasty finish.
While we have been able to enjoy Australian-made prosecco rose for a couple of years, the home of the grape – Italy – approved production only last year. The wait, it must be said, has been worth it.
BABO is claiming bragging rights as one of the first prosecco roses to be available in Australia and, what’s more, that it has been made to suit Australian tastes in that it is a brut style (ie. less than 12 grams of sugar/litre).
To label a wine Prosecco rose D.O.C., producers are obliged to follow a number of rules, the most important relating to the grapes. The only grapes permitted are glera (originally called prosecco) and between 10-15% of the red pinot nero (pinot noir) grape which provides the blush. I like the concept of a vintage prosecco rose, it not only gives extra cred to prosecco and the house style but ensures a potentially longer ageing – and therefore drinking – period. The clear bottle is marketing gold. The wine’s pretty pale, dusty pink blush will walk off the shelves once drinkers catch an eye full. It’s reassuringly classy to look at. Ditto the taste.This is a delicate sparkling with a pulsating bubble, intense mousse and the lifted scent of musk, nougat, strawberry and red berries. Juicy to taste with a light, fruit tingle sweetness amid the musk-confection, red fruits and nougat. So fine it almost melts in the mouth with a brisk, fine-edged acidity. And it’s well-priced.
Jeni Port – Winepilot.com