2016 Ignios BabosoDavid Bowler
From a 22-year-old north-facing vineyard with clay and loam soils at 450m altitude. After careful selection in the field and cellar, the fruit is gently destemmed and crushed; fermentation is spontaneous, in concrete tank for 18 days. Once pressed, it goes to a 600L French oak barrel for malolactic fermentation and 12 months’ aging. Bottled unfiltered.
"Baboso" translates to "drooling "idiot" which is what you will feel when you smell this wine. Very unique nose like nothing else with a real rich array of dried flowers, potpourri like with grape like candy essence. Wow. Spicy fruit feel on the medium bodied mouth. Intense, alive and unctuous. Highly worth a try...at least once!