Cirro Sauvignon Blanc 2017
- Light, aromatic
Cirro sauvignon never fails to epitomise Marlborough savvy to me, and here’s the freshest take, and it’s all about hot summer days and barbecued seafood. With less of the grassiness you get from some savvies, it’s crying out to be iced and served in a big, cold wine glass. Because who needs poolside cocktails when you’ve already got lime, melon and orange zest in a glass and it quenches your thirst in a way that no cocktail can.
“Fresh and fragrant, the attractive bouquet shows grape fruit, green apple, rockmelon and lime zest characters. The palate delivers bright fruit flavours and fine texture, brilliantly supported by crisp acidity. The wine is up front and flavoursome, and finishes long and mouth-watering. At its best: now to 2019.”
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...
Prawn, Mint & Lemon skewers
- 2 garlic cloves, crushed
- 1 long fresh red chilli, seeded, finely chopped
- 1 tbs chopped fresh mint
- 1 tbs finely grated lemon rind
- 1 tbs olive oil
- 2 tsp fresh lemon juice
- 900g large green prawns, peeled leaving tails intact, deveined
- Olive oil spray
- Fresh mint leaves, to serve
- Lemon wedges, to serve
- CAPSICUM MAYONNAISE
- 235g (1 cup) whole-egg mayonnaise (see note)
- 2 tbs Always Fresh Fusions Red Pepper Tapenade
- 2 tsp fresh lemon juice
- To make the capsicum mayonnaise, process the mayonnaise, tapenade and lemon juice in a food processor until smooth.
- Combine the garlic, chilli, mint, lemon rind, oil and lemon juice in a medium bowl. Add the prawns and stir to coat. Place in the fridge for 10 minutes to marinate.
- Thread prawns onto skewers. season with salt and pepper. Heat a barbecue grill or chargrill on high. spray the skewers with oil. Cook for 2-3 minutes each side or until golden. Top with mint. Serve with the capsicum mayonnaise and lemon wedges.