Two Rivers Convergence Marlborough Sauvignon Blanc 2025

Description

Dry, Floral, Gooseberry

"Offering fabulous fruit purity and power, the wine displays aromas of grapefruit, kiwifruit, and kaffir lime, with a hint of a flinty overtone. It's brilliantly focused and wonderfully weighted in the mouth, delivering refined texture backed by racy acidity, finishing impressively long and enticing. At its best: now to 2032" Sam Kim, Wine Orbit, Jul 2025

"Pungent, ripe, varietal and high energy. Aromas of red bell-pepper and apple, fresh citrus peel and white peach, there’s also green mango and cape gooseberry as well as fresh basil. On the palate - youthful, equally high energy with laser-like acidity, flavours of fresh fruits led by citrus then tropical and white stone fruit. A high energy wine best enjoyed from day of purchase through 2029. Exceptional value" Cameron Douglas, Master Sommelier, Jul 2025

"Wow. A full-on fruit bomb in all the best ways. Bursting with intense tropical guava, citrus and gooseberry, with fresh grassy lift – the palate is packed full of flavour, carried by a sleek, zippy acid line. Lively, energetic and absolutely Marlborough Sauvignon, done right! Top value" The Wine Writer

An enticing bouquet of fresh capsicum, crisp snow peas, and pineapple, enhanced by fresh mint, zesty lime, and refreshing cucumber. The palate is well-balanced, with vibrancy and energy. A subtle mineral backbone supports the mid-palate,with a pure saline finish. This vintage stands out with its exceptional purity and balance. This captivating wine blends the bold flavours from our Wairau and Awatere Valleys, showcasing finesse, freshness, and a subtle complexity.

The name ‘Convergence’ symbolises the seamless fusion flavours from our Wairau and Awatere Valley vineyards of the distinct flavour profiles from these two riverside regions, crafting a true representation of Marlborough Sauvignon Blanc.

Lightly pressed, the juice was fermented cool, predominantly in stainless steel to maximise fruit purity and distinctive varietal character. A small portion was fermented in concrete egg, clay amphora, & French oak cuve to add texture & weight. The wine was then aged on light yeast lees for four months to gain complexity and increase mouthfeel.