Another superb release from Two Rivers. Winemaker Dave Clouston is on top of his game at the moment and consistently produces some of the best sauvignon blanc to come out of Marlborough. This 2023 is a powerhouse of flavour that just explodes in the glass and then on the palate we just love the hint of oyster shell minerality that gives it a real edge. There is nothing shy or subtle but it is also very sophisticated with layers of complexity.
Winery notes (2023 Vintage)
"This energetic sauvignon blanc has explosive aromatics of paw paw, Kaffir lime, capsicum, and stone fruit that mingle with subtle notes of coconut and dill. Dry and reminiscent of highball gin and tonic, persistent flavours of blackcurrant, banana passionfruit, cucumber, and green olive are revealed alongside bright, mouth-watering acidity. The distinctive palate has an elegant structure and a bright, pure finish."
5 Stars & 95/100 Sam Kim, Wine Orbit, October 2023 (2023 Vintage)
"With brilliant clarity and intensity, the impressively aromatic bouquet shows kaffir lime, jalapeno, kiwifruit and jasmine notes, leading to a wonderfully structured palate that’s packed with vibrant fruit flavours. Beautifully complemented by saline texture and bright acidity, making it mouth-watering and highly enjoyable. At its best: now to 2029."
Rated Excellent & 94/100 Cameron Douglas MS, October 2023 (2023 Vintage)
"Pungent, fruity, varietal, herbaceous and mineral. A bouquet of youth and power, variety and impact. Aromas of lemon and sage, white pineapple and lychee nut, there’s a flinty cool river stone quality with peach and passionfruit highlights. On the palate a salivating and saline touch with laser-like acid line contrasted by a core of fruit flavours that mirror the bouquet. Lengthy, refreshing and delicious, a wine best enjoyed from summer 2024 through 2027."
4 ½ Stars Michael Cooper, November 2023 (2023 Vintage)
"Subtle, rather than pungent, the finely textured 2023 vintage is still unfolding. Harvested at five sites in the Wairau Valley and Awatere Valley, it was mostly handled in tanks, but a small part of the blend was fermented in a concrete egg tank and clay amphora. Light lemon/green, it is medium to full-bodied, with ripe passionfruit/lime flavours, savoury notes adding complexity, and a dry (2.6 grams/litre of residual sugar), lengthy finish. Best drinking mid-2024+."