Cirro Sauvignon Blanc 2018
- Light, aromatic
Just when you thought you were bored of Marlborough sav blanc, Cirro comes along. When you’ve had enough passionfruity pungence to open a juicing stall, you start crave something fresh and crisp. Here it is.
This sav is bright and youthful, and unbelievably easy to pair with seafood and salads. Rather than overripe fruitiness, you get generous squeezes of lemon and lime, bunches of nettles and gooseberries, and a faint aromatic hint of fresh mint. It feels like it’ll cure your cold just smelling it. Cleaner than the air after a storm, it’s one you’ll struggle to tire of. Simple but wonderfully effective.
“Bright, youthful and fragrant, the inviting bouquet shows Gala apple, feijoa, kiwifruit and lime peel characters, leading to a vibrant palate that is pristine and lively. The wine offers excellent fruit intensity backed by fine texture and crisp acidity, finishing long and delectable. Classically expressed and highly enjoyable. At its best: now to 2020”
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% Sauvignon Blanc
- 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...
- 1/2 cup (125ml) dry white wine
- 1/2 tsp saffron threads
- 1 tbs olive oil
- 1 Spanish onion, finely chopped
- 1 red capsicum, seeded, finely chopped
- 2 garlic cloves, crushed
- 1 large ripe tomato, halved, seeded, finely chopped
- 2 tsp mild Spanish paprika
- 1 cup (200g) medium grain rice (such as calrose)
- 2 cups (500ml) chicken or seafood stock
- 12 (about 1kg) green king prawns, peeled, cleaned leaving heads and tails intact
- 2 squid hoods, cleaned, cut into 1cm-thick rings
- 12 (about 1kg) black mussels, scrubbed, debearded
- 1kg clams
- 1 cup (150g) frozen peas
- 1/4 cup coarsely chopped flat-leaf parsley
- Lemon wedges, to serve
- Combine wine and saffron in a pan over low heat and bring to a simmer. Set aside for 5 minutes to allow the saffron to infuse.
- Heat the oil in a large paella or large frying pan over medium heat. Add onion, capsicum and garlic and cook, stirring until onion softens.
- Add the tomato and paprika and cook, stirring, for 1 minute or until aromatic. Add the rice, stock and wine mixture and bring to the boil. Reduce heat to low and cook, uncovered, until rice is almost tender.
- Add prawns, squid, mussels and clams and push lightly into the rice mixture. Cook, covered, for 5 minutes. Sprinkle over the peas and cook, covered, until prawns change colour and mussels and clams open.
- Remove from heat. Discard any unopened mussels and clams. Sprinkle with parsley. Serve immediately with lemon wedges.