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Two Rivers

Established in 2004, Two Rivers of Marlborough takes its name from the iconic rivers that feed the wine growing heart of Marlborough‟s renowned Wairau and Awatere Valleys. It was in the Awatere valley, overlooking the braided river, that Two Rivers founder and winemaker David Clouston spent his childhood. He now lives in the Wairau valley, where he has made his home and his mark on the wine industry. 

Two Rivers of Marlborough’s mission is to select the finest parcels of fruit from the banks of both the Wairauand Awatere rivers and to craft wines that express the different micro climates peculiar to these two rivers.. 

The aim is to capture and emphasise the intense power of flavour for which Marlborough is famous while adding complexity and elegance to our wines through traditional wine makingtechniques. 

It is this complexity and elegance with a slight European flair that has seen Two Rivers of Marlborough produce award winning wines of great standing and concentration. 

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Two Rivers, Convergence, Sauvignon Blanc
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A convergence of flavours from vineyards located on the banks of the Wairau and Awatere rivers. Harvested at optimum ripeness, the grapes were gently pressed and fermented, at cool temperatures, in stainless steel to maximise fruit purity and character. A percentage of the wine was aged on fine lees for 3 months, adding texture, complexity and increased mouth feel to the palate. 

Bright straw with golden/green hues, it has an abundance of ripe tropical fruit aromas overlaid with exotic gooseberry and an attractive herbal pungency. The palate balances great concentration with stylish elegance. Fresh, balanced and persistent flavours leading to a long mineral finish. 

£14.99 Price
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Two Rivers, Altitude, Sauvignon Blanc
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The grapes were thinned to one bunch per shoot to increase concentration and flavour. All leaves were removed from the fruiting zone to achieve maximum ripeness and to avoid any unripe characters. Grapes were hand-picked and whole bunch pressed directly into 7 year old hogshead barrels, for wild fermentation. Aged on full yeast lees and stirred regularly for 10 months, with a small portion going through malolactic fermentation. 

Offers a savoury nose with aromas of lemon balm, lanolin oil and apricot kernal, combined with biscuity notes. The oak is well-integrated providing complexity and structure. 

£19.90 Price
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