Description
Cirrus Wines, named after the wispy atmospheric clouds, are terroir driven wines made with fruit from high altitude vineyards on the Ceres Plateau. At an altitude of 1026m above sea level, moderate summers, snowy winters, and intense solar rays create an environment that produces Pinot Noir expressive of this distinctive landscape.
Approximately 70% of the fruit is fermented as whole berries, with the remaining 30% fermented in whole clusters. The whole berries preserve pure fruit flavours 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 colour 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.
Alcohol: 13.5% ABV
