Te Koko

75cl

Unseasonably warm weather was followed by a long cool spring, producing fully ripened fruit with bright acidity.

Unseasonably warm weather was followed by a long cool spring, producing fully ripened fruit with bright acidity.



Forget all you know about New Zealand's Sauvignon Blanc

Cloudy Bay broke the winemaking rules to create a sophisticated style of New Zealand Sauvignon Blanc made through wild fermentation and aging in old French oak.


Nose
An abundance of aromas including sweet herbs, nectarine, honeysuckle floral and a hint of smoke
Palate
Complex with a creamy richness that brightens quickly with lemon sorbet and grapefruit pith. Fine yet textural, with savoury undertones, biscuit complexity and ginger nut
Marlborough
A blend of six of our Sauvignon Blanc vineyards located within the Rapaura, Brancott and Renwick sub-regions
Free-draining gravel based soils with shallow sandy-loam horizons
moderate rain
Today
12°C
53°F
Tim Heath
Senior Winemaker
Our 2010 Te Koko contains some batches that were fermented with high solids… a technique that added considerable interest to its aromatics as well as increased texture on the palate.
How it was made

Harvest

Batches of fruit from our selected vineyards were picked according to flavour profile. Our grapes were harvested in the cool of night to preserve fruit flavour and loaded immediately into our presses. 

Vinification

After settling the juice for a period of two to three days, the juice was racked directly to French oak barrel (around 8% new) . The wild (or natural) fermentation was typically slow, taking up to 8 months, and was followed by a spontaneous malolactic fermentation. The wine remained in barrel on yeast lees until October 2011, when it was racked and lightly fined for clarity.

Must know
Te Koko 2010
Marlborough
  • For consumption 10°C 12°C
  • Cellaring potential 10Years
    min
  • Alcohol 14.1 %
  • Vintage 2010
  • pH 3.36
  • Varietal Sauvignon Blanc
  • Bottling November 2012
  • Harvest
    Monday, April 12, 2010 to Wednesday, April 21, 2010
  • Residual sugar 3.6 g/L
  • Acid 6.7 g/L
  • Closure Screwcap