Justin Bubb is an Australian winemaker who spent nearly a decade making wine in Italy at the famed Castello Di Gabbiano. When he eventually returned to Tasmania with his winemaking wife Anna Pooley he decided he wanted to keep making Italian wine. In his own words:
- He wanted to produce great value Italian wines, so more Australians could fall in love with Italian wines (like he had)
- He wanted to shake any stuffy or old-fashioned stereotypes of Italian wine by offering contemporary wines styles that suited the wine savvy palates of Australia.
- He wanted to continue working with the amazing next work of growers and maintain the deep connection he had with his adopted country.
He took the name Babo, which is the nickname for the all important instrument that measures baume (sugar content) in grapes. Justin makes several delicious wines, including this 100% nero d'avola which he sources from around Lake Arancio in Sicily.
"Picked around 13 Baumé, the fruit was destemmed—with lots of whole berries remaining in the ferment—and fermented in small one-tonne fermenters. Extraction was gentle, and the wine was pressed off skins after 12 days to mature for 10 months in large-format French oak (2,000-litre) before bottling. Despite the warm conditions, Justin Bubb has stayed true to the Babo style and delivered a Nero of depth and spice buoyed by fresh fruit and flowers and framed by vibrant structure. Sold."
Bibendum Wine Co.
"Purple red in colour, the palate shows plum and dark berries, with aniseed notes, bright herbs, and spice. A wonderful soft tannin structure makes this a delicious vintage."