A rich, explosive Sauvignon with ripe passion fruit, gooseberry and elderflower underpinned by lively acidity. Good with spicy Indian and Chinese dishes.
Sauvignon Blanc is a white variety that came originally from Bordeaux, but is now grown all over the world. Today key areas are the Loire where it produces grassy, mineral, smoky wines and Marlborough where it makes exotic elderflower and gooseberry scented wines. Acidity is always high and body medium. It is also an important components in Sauternes where it is blended with Sémillon
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 founder and winemaker David Clouston spent his childhood.
Marlborough is New Zealand’s most important wine region. Situated at the northeastern tip of the South Island, this dry, sunny region is home to more than 500 growers and produces more than three-quarters of all New Zealand wine. It is particularly famous for its pungent, zesty white wines made from Sauvignon Blanc.
Ripe Marlborough Sauvignon Blanc is an explosion of fruit so can be quite tricky to pair with food. Its Loire equivalent with restrained citrus and gooseberry fruit and high acidity is far more food friendly and works with shellfish, fish, smoked fish and is especially good with creamy goat cheese.