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(Synonyms: Babić Crni, Rogoznička.)
Babić is a red-wine grape originating in the southern part of the Dalmatian Coast of Croatia. It is an old grape, but—like so many others—is now receiving some attention and care, with careful clonal selection and replantings as ongoing projects in the area’s vineyards.
(Per the Odd Bacchus blog: [pronunciation of Croatian is] easier than it seems – if you see a diacritical mark on a consonant, just add an “h” to it: š becomes sh, ć or č becomes ch, and ž becomes like the s in “pleasure”.)
Babić Wines made from grapes grown under good conditions (that is, not on deeop, fertile soil, which promotes over-growth) make big, dark-colored, full-bodied reds with thick berry-fruit flavors enhanced by a peppery quality. Typically, tannins are soft, so the wines can be drunk young; but they take well to oak-barrel aging, which greatly enhances their palate appeal.
Regrettably, Babić—like many fine grape varieties from less-familiar corners of the world—is scarcely even known, much less available, in the U.S. market. One can only hope that it (like its stablemate in Dalmatia, Plavac Mali) will soon enough become better known, as they deserve to be.
Factoid: Babić is a descendant of Plavac Mali and thus a grandchild of the ur-Zinfandel grape known locally as “Tribidrag” (and as “Primitivo” in nearby Italy).
Babić is so little known (or appreciated) in the U.S. that only one maker’s line can be found, and even that is rather scarce. What you see is (at least according to the wine search engines) Hobson’s Choice.
• This wine’s Wine Searcher “Reviews” page.
• This wine’s CellarTracker review pages.
• Retail offers of this wine listed by Wine Searcher.
• Retail offers of this wine listed by 1000 Corks.
We could find no reasonably available Babić wines better enough than those listed above as to justify a “splurge” price.
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Some Descriptions of Babić Wines
“The wine produced from this grape is dark and thick. It typically has a high degree of tannins as well as alcohol. Higher-end versions of the grape are thought to be able to age well. Wines that are typically considered to be of the highest vrhunsko grade are made from the grapes that grow on the historic stone terraces that surround Primošten.”
“Recent DNA profiling has revealed that the variety is directly related to the better-known Dobricic variety, which in turn means it is related to Croatia’s signature red-wine grape, Plavac Mali. With such an esteemed heritage, there is little doubt as to the high quality of the grape. Babic wines are inky and dense in appearance and full bodied, thanks to the variety’s generous tannins. The most common flavors to shine through in these wines are plums, dark berries, figs and sometimes tobacco and spice. Barrel maturation can add to the complexity of Babic wine, enhancing spice characteristics and longevity.”
“Babić is a red grape variety and typical aromas include darker fruits, juicy cherry, herbs that can be found over the Mediterranean, spices that come from the oak aging and magnificent body. Preserved acidity makes it easy to enjoy a glass of Babić, even on the hottest days during the summer. Babić tannins seem velvety, rounded and integrated with the wine. This beautiful harmony and balance it is able to achieve are exactly what makes it the favored red variety of Dalmatia.”
“The colour of the wine is exquisite: dark deep ruby red, almost purple, leaving amazing tears of wine on a glass and the high sugar content in the grapes converts to high alcohol content in the wine – somewhere between 13 and 15 percent. The wine has a characteristic full taste, earthy and mineral, reminiscent of various berries, figs and herbs, with just enough acidity to balance the alcohol and high tannins. Thanks to all those characteristics, premium Babić is sometimes aged in oak barrels and the results are amazing!”
“This high-yield variety was traditionally used as a blending grape in regular table wines, but nowadays it is promoted as an excellent option in the production of varietal wines that prove to be suitable for oak-aging. The best expressions of Babić tend to be ruby red, full-bodied and dense with well-balanced acidity and mineral notes. Typical aromas include plums, figs, and herbs, while subtle spicy notes may appear when the wine is aged in oak.”
“Babić is a red wine, made from blue wine grapes, coming from the region of Dalmatia. The region around Šibenik is the area where these grapes grow and this wine is characterized with strong density and full-bodied taste. Babić wines have traces of dark berries, plums and figs, as well as distinct spices. Maturation in barrels enhances the wine`s longevity and its spicy taste.”
“Babic is a consistently high yielder, yet the best examples come from less-fertile soils, which lower the yields and concentrate the flavors. The most common flavors to shine through in these wines are plums, dark berries, figs and sometimes tobacco and spice. Babic wines are inky and dense in appearance and full bodied, thanks to the variety’s generous tannins. The variety is particularly suited to barrel-aging, which adds to its complexity.”
“[T]his type is popular in the whole central and southern Dalmatia, but the best Babić wines come from terrace vineyards around scenic Primošten. Babić wines have got a deep, ruby color, fruit aroma and mild flavor – it creates a strong, expressive wine.”
“Croatian variety with high quality potential that responds well to barrel ageing.”