Cirro Marlborough Pinot Noir Rosé 2020
- Dry style
- Raspberry
- Lemon peel
- Juicy palate
"Fresh and brightly expressed, the wine shows crunchy apple, raspberry, lemon peel and floral aromas on the nose, followed by a crisp-dry palate that's juicy and lingering. Youthfully charming and delightfully drinkable" Sam Kim, Wine Orbit, Oct 2020
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.
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Cirro Marlborough Pinot Noir Rosé 2020
Cirro Marlborough Pinot Noir Rosé 2020
- Dry style
- Raspberry
- Lemon peel
- Juicy palate
"Fresh and brightly expressed, the wine shows crunchy apple, raspberry, lemon peel and floral aromas on the nose, followed by a crisp-dry palate that's juicy and lingering. Youthfully charming and delightfully drinkable" Sam Kim, Wine Orbit, Oct 2020
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.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Dry style
- Raspberry
- Lemon peel
- Juicy palate
"Fresh and brightly expressed, the wine shows crunchy apple, raspberry, lemon peel and floral aromas on the nose, followed by a crisp-dry palate that's juicy and lingering. Youthfully charming and delightfully drinkable" Sam Kim, Wine Orbit, Oct 2020
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.
