Distinctive raspberry and strawberry aromas jump out of the glass, with layers of fennel, pepper and forest floor. Light and refreshing on entry, the red fruit brings a juiciness to the palate that is balanced by silky, coating tannins.
Flavors of cranberry and raspberry compliment the fresh acidity, with notes of smoky cedar and a backbone of pepper spice that lingers in a light, dry finish.
Will pair beautifully with roast poultry or duck, salmon or richer fish, and pork, lamb or lighter red meats. Soft to medium cheeses like Brie, Camembert or mild goats cheese would also be a delightful accompaniment. Serve slightly chilled - around 55-60 °F - to best highlight its acidity and red-fruit brightness.
Flavors of cranberry and raspberry compliment the fresh acidity, with notes of smoky cedar and a backbone of pepper spice that lingers in a light, dry finish.
Will pair beautifully with roast poultry or duck, salmon or richer fish, and pork, lamb or lighter red meats. Soft to medium cheeses like Brie, Camembert or mild goats cheese would also be a delightful accompaniment. Serve slightly chilled - around 55-60 °F - to best highlight its acidity and red-fruit brightness.
We take care to gently handle the grapes in the cellar to preserve the unique characteristics provided by the soil, altitude, and climate. Approximately 70% of the fruit is fermented as whole berries, with the remaining 30% fermented in whole clusters. The whole berries preserve pure fruit flavors and intensity, while the whole clusters aid in the gentle extraction of tannins.
Gentle punch downs and pump-overs are performed during fermentation to extract ripe tannins and color from the relatively thin skins of the Pinot Noir berries. Maturation takes place in seasoned 500l French oak barrels for 14 months, adding structure, complexity, and age-ability to the wine.
Winemaker: Danielle le Roux
Gentle punch downs and pump-overs are performed during fermentation to extract ripe tannins and color from the relatively thin skins of the Pinot Noir berries. Maturation takes place in seasoned 500l French oak barrels for 14 months, adding structure, complexity, and age-ability to the wine.
Winemaker: Danielle le Roux
Cirrus Wines, named after the wispy atmospheric clouds, are wines made with fruit from high altitude vineyards in the Witzenberg mountains on the Ceres Plateau.
