The 2018 Cirro Marlborough Sauvignon blanc is produced by Marlborough based winemakers David Tyney and Richard Green. All grapes are sourced from premium vineyards in the Wairau Valley, Marlborough, New Zealand.
Optimum drinking over the next few years
Optimum ripeness was achieved in the vineyard and cool climate winemaking techniques were used to give the 2018 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!
Optimum drinking within the next 3 years
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.
Optimum drinking within the next 3 years
Our 2016 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. The 2016 vintage was kind growers and winemakers. The 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.
Will benefit from cellaring for 3-5 years.
