Cirro Sauvignon Blanc is produced by Marlborough-based winemakers David Tyney and Richard Green. All grapes are sourced from premium vineyards in the Wairau Valley, a sub-region of Marlborough on the northern tip of New Zealand’s South Island. The juice is 100% stainless steel fermented with some lees contact. While irresistibly fresh and fruity now, the optimum drinking window is within 5 years following harvest.