Our Wines

Sauvignon blanc

Marlborough, New Zealand

The Cirro Marlborough Sauvignon Blanc is produced by Marlborough based winemaker David Tyney. All grapes are sourced from premium vineyards in the Wairau Valley, Marlborough, New Zealand.

Vintage Information
April
Traditional cool climate winemaking techniques.
12.5%
Cellaring

Optimum drinking over the next few years.

Organic Sauvignon blanc

Marlborough, New Zealand

The Cirro ORGANIC Marlborough Sauvignon Blanc is produced by Marlborough based winemaker David Tyney. All grapes are sourced from the family "home block" organic vineyard in the Wairau Valley, Marlborough, New Zealand.

Vintage Information
April
Traditional cool climate winemaking techniques.
12.5%
Cellaring

Optimum drinking over the next few years.

Pinot Gris

Marlborough, New Zealand

Optimum ripeness was achieved in the vineyard and cool climate winemaking techniques were used to give our Cirro Pinot gris concentrated pear and stone fruit aromas, whilst extended lees contact gives texture to the palate. The crisp acidity and freshness create a dry finish leaving one always asking for more!

Vintage Information
April
20% barrel fermentation
12.5%
Cellaring

Optimum drinking over the next few years.

Pinot noir 'rose'

Marlborough, New Zealand

Pinot noir grapes from the Swiss-German clone "Mariafeld 3" were hand harvested at the end of March to retain fresh acidity and bright berry flavours. After crushing the juice was soaked on the skins for a short term before pressing. The fermentation period was two weeks at very cool temperatures and extended lees maceration gives the wine a creaminess. The Cirro Rose is bursting with fresh red fruits and natural acidity.

Vintage Information
March
stainless steel ferment
12.5%
Cellaring

Optimum drinking over the next few years.

Pinot Noir

Marlborough, New Zealand

Our Cirro Pinot noir comes from the mid-Wairau Valley region in Marlborough. Mature vines lie on old riverbed with a soil composition of river stones and heavy silt. Fruit was harvested at optimal ripeness, then destemmed and crushed into open-top fermenters and left to cold soak for 5 days before natural fermentation began. Once fermented the wine was transferred to old French barrels for 18 months.

Vintage Information
March
100% French oak barrels
13.5%
Cellaring

Will benefit from cellaring for 3-5 years.