This is made from the Babić (pronounced BOB-itch) in Croatia. The wine was fermented on its skin for ten days and then aged for six months in a mixture of American and French oak barrique. Purple in color, opaque and bright. The nose has boysenberries, black cherries, slight dark chocolate along with a bit of white pepper. Medium bodied. On the palate, the boysenberries continue. There is a nice underlying earthiness. Clean with good acidity. Nice finish. This is drinking well now. It seems like it should be consumed in the next five to seven years, but that is just a guess. I have no experience with Babić. While it does drink well on its own, the acidity and moderate intensity make it a food wine. This could handle some spice but will work with a burger and fries just as well.