Two Rivers Convergence Sauvignon Blanc 2023

Two Rivers Convergence Sauvignon Blanc, Marlborough, South Island, New Zealand, 2023

Grape variety: 100% Sauvignon Blanc, unoaked, sourced from the Awatere and Wairau valleys

Producer Tasting Note:

With its bright luminosity and a slight green-olive hue, this Sauvignon Blanc bursts with flavours of kiwi fruit, red capsicum, passionfruit, and gooseberry. The palate is powerful, concentrated, and energetic with a lingering, juicy, mouth-watering acidity, good balance, length, and purity of fruit.

Critics' Tasting Notes:

“Still very youthful, this vivacious wine is highly aromatic and full-bodied, with very good intensity.”

4.5/5 stars, Michael Cooper (NZ)

"Bright, even, pale yellow. The nose is gently full, with passionfruit, gooseberry, herb and green pea aroma. Medium-bodied, passionfruit and gooseberry aromas intermixed with lychee, green herb, pea and a touch of white spice. The mouthfeel is smooth with very fine phenolics; tangy acidity flows elegantly with subtle spice to a long, pure finish. This Sauvignon Blanc is elegantly presented with tropical and herbaceous nuances, showing purity on the silky palate. Match with green-lipped mussels, goat's cheese & herb fritters over the next 3+ years. Fruit from Wairau and Awatere Valleys, predominantly fermented in stainless steel, and a small portion was fermented in concrete egg tank and clay amphora, aged on light lees for 3 months. 12.7% alc, 2.6 g/l RS."

95/100 points, Raymond Chan Reviews, October 2023

The Season:

This year’s harvest (the 20th for this wine) stands out as one of the best in the past decade - allowing for perfect picking conditions. The Indian summer, followed by a cooler autumn, allowed for an even, slower ripening period, producing highly concentrated fruit with distinctive flavours. As a result, the wines are pure and powerful, with lifted aromatics, lively acidity and great energy.

Winemaking:

Lightly pressed, the juice was fermented cool, predominately in stainless steel to maximise fruit purity and distinctive varietal character. A small portion was fermented in concrete egg tank and clay amphora to add a grainy texture to the palate. The wine was then aged on light yeast lees for three months to gain complexity and increase mouthfeel.

An excellent match for shellfish, fish dishes, Pacific & Asian fare.