We’ve all heard the term ‘fair-weather friend’. Well, here’s an ‘all-weather friend’.
Whether you drank it on Christmas day with the fam, or fancied a cheeky glass and used the rest for cooking (it’s ok, we won’t tell), it keeps coming back, vintage after vintage. The 2018 edition is as delicious as ever.
Cirro was named for the wispy clouds the float like, well, clouds over the snow-capped mountains of the region. The Kiwi sun makes it plush and fruity, and the mountain air gives it freshness. Delicious at the freezing summit as it is in the sunny valley below, it’s a bottle of versatile deliciousness. If you like ’em bright, round, fruity and fresh, it’s as safe a bet as you’re likely to find.
Cirriously, though, please don’t be gris-dy. Ok, do.
Full price $23.00 from the winery on 1 February 2019.
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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
- 100% Pinot Gris
- 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...
Spinach, leek and goat's cheese tarts
- 2 tablespoons olive oil
- 1 leek, trimmed, thinly sliced
- 60g baby spinach leaves, large leaves chopped
- 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 1 eggwhite
- 75g goat's cheese
- 1 egg, lightly beaten
- 1/4 cup thickened cream
- Preheat oven to 200°C. Heat oil in a frying pan over medium-low heat until hot. Add leek. Cook, stirring often until softened. Add spinach. Cook until just wilted. Remove from heat. Set aside to cool.
- Using a 6.5cm (diameter) round cutter, cut 8 rounds out of each sheet of pastry. Use pastry to line 2, 12 x 1 1/2-tablespoon capacity patty pans. Brush pastry lightly with eggwhite. Bake until light golden.
- Spoon leek mixture into tart cases. Crumble over goat's cheese. Whisk egg, cream, and salt and pepper together in a jug. Carefully pour egg mixture over goat's cheese. Bake for 15 minutes. Serve warm or at room temperature.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...