Two Rivers Phoenix Marlborough Pinot Gris 2025

Description

Dry, Pear, Spice

"Finely composed and elegantly expressed, the wine shows white-fleshed nectarine, Nashi pear, lemon peel, and white flower aromas on the nose. The palate is focused and flowing with fleshy texture and beautifully pitched acidity, finishing splendidly long and refined. At its best: now to 2030" Sam Kim, Wine Orbit, Nov 2025

"An excellent wine with a bouquet of focus and concentration, mineral and ripe pomaceous fruits. Crisp, taut and dry with just a hint of residual sweetness, contrasting acidity and lengthy finish. Flavours of red and pink apple, pears and a touch of quince then white spice and wild flowers. As the wine opens out in glass some citrus flavours begin to emerge along with a light chalky, mealy texture. Well made with best drinking from 2026 through 2029. Excellent value" Cameron Douglas, Master Sommelier, Nov 2025

"An oily, smooth-flowing Pinot Gris packed with bright fruit and tangy acidity entices a long, salivating finish" Candice Chow, Wine Chat

Golden in colour with fresh aromas of pear, toasted almonds, jasmine and a hit of nutmeg. This multi-layered Pinot Gris is opulent yet clean, bright and juicy. The wine’s poised, savoury texture leads to a wellbalanced, persistent and citrus laced finish. 

The Phoenix is an immortal bird associated with Greek mythology. Much like the phoenix, after a three year hiatus, Two Rivers Pinot Gris has arisen from the ashes and is born again. 

The 2025 growing season in Marlborough started with a warm spring that resulted in excellent flowering conditions and good potential yields. A cooler December and January, coupled with a dry February and March, ensured perfect ripening conditions. As a result, the fruit was highly concentrated with distinctive flavours, and the wines produced are pure, with lifted aromatics, lively acidity, and great energy.

The fruit was harvested from Southern Valleys early in the morning to ensure it remained cool and retained purity.

Lightly pressed, the juice was fermented cool, predominately in stainless steel to maximise fruit purity and distinctive varietal character. The wine was then aged on light yeast lees for five months to gain complexity and increase mouthfeel.