Cirro are the highest of all clouds and you’ll have your head right up there with ‘em once you’ve sampled this gris. This boutique producer has been forging liquid gold in Marlborough for years now, sending its treasures our way for you mofos to enjoy, and this ‘15 stunner keeps the tradition of tasty quality alive. Classic apple and pear notes pair perfectly with whatever summer plans you’ve made, whether you’re kickin’ back in the backyard or road tripping down the East Coast. They don’t come fresher or cooler than this, mofos.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Known for their distinctively fresh, vibrant cool climate wines, Cirro is the brainchild of cool cat winemakers David Tyney and Richard Green - who when not making wine are playing in their band The Dead Parrots. Launching their first vintage in 2009, they have been awarded two Gold medals for their 2012 Sauvignon Blanc and 2010 Pinot Noir in the 2013 Decanter World Wine Awards – one of the world’s leading wine competitions. Focused on transcending flavour and intensity, Tyney and Green aim to showcase the best of Marlborough through their classic regional wines.
Marlborough is the famous region that has rocketed NZ into the world wine scene. For good or for bad, the wine that hails from here is distinctive, exploding with aromatics and quality and balance are only improving. Located at the top of the South Island, there is no doubt that Marlborough is the epicentre of the New Zealand wine industry - a region synonymous with some of the world's best Sauvignon Blanc, Pinot Noir and Chardonnay. The distinctive conditions of Marlborough - warm, sunny days and cold nights allow winemakers to unleash the unique expressions of grape, not seen anywhere else in the world.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chargrilled harissa fish
- 1 1/2 tablespoons harissa
- 4 x 200g blue-eye fillets, skin removed
- 1 red capsicum, cut into quarters, deseeded
- 2 x 400g cans chickpeas, drained, rinsed
- 1/2 cup flat-leaf parsley leaves
- 4 green onions, thinly sliced
- 1 lemon, juiced
- olive oil cooking spray
- 1/3 cup low-fat natural yoghurt
- Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
- Preheat a barbecue grill on high heat. Place capsicum, skin side down, on grill. Cook for until skin turns black. Transfer capsicum to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop capsicum and place in a bowl.
- Add chickpeas, parsley and green onions to capsicum. Drizzle over 2 tablespoons lemon juice. Toss gently.
- Reduce barbecue grill to medium heat. Spray both sides of fish with oil. Cook for 3 minutes each side. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...