Our Wines

2018 Sauvignon Blanc

Marlborough, New Zealand

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.

Vintage Information
April 2018
Traditional fermentation
12.5%
Cellaring

Optimum drinking over the next few years

2018 Pinot Gris

Marlborough, New Zealand

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!

Vintage Information
April 2018
20% barrel fermentation
12.5%
Cellaring

Optimum drinking within the next 3 years

2018 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 2018
stainless steel ferment
12.5%
Cellaring

Optimum drinking within the next 3 years

2016 Pinot Noir

Marlborough, New Zealand

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.

Vintage Information
April 2016
100% French oak barrels
13.5%
Cellaring

Will benefit from cellaring for 3-5 years.