Te Koko

75cl

Low yields ensured that all fruit was harvested with excellent physiological maturity and ripeness, producing fruit with outstanding flavour and balance.

Low yields ensured that all fruit was harvested with excellent physiological maturity and ripeness, producing fruit with outstanding flavour and balance.



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
Ripe and tropical with notes of dried apricot and lemon curd
Palate
Refreshing, while texturally rich. The stone fruit notes intensify on the palate, supplemented by hits of smoky oak leading to a focused, persistent finish
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
light rain
Today
9°C
48°F
Jim White
Viticulturist
After a cool and cloudy summer, brilliant blue skies arrived over Easter and unusually warm autumns conditions allowed grapes to fully ripen and to produce fruit with outstanding flavours and balance.
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 fermentation was typically slow, taking up to 8 months, and was followed by partial malolactic fermentation. The wine remained in barrel on yeast lees until October 2013, when it was racked and lightly fined for clarity.

Must know
Te Koko 2012
Marlborough
  • For consumption 10°C 12°C
  • Cellaring potential 10Years
    min
  • Alcohol 13.8 %
  • Vintage 2012
  • pH 3.31
  • Varietal Sauvignon Blanc
  • Bottling November 2013
  • Harvest
    Thursday, April 12, 2012 to Wednesday, May 2, 2012
  • Residual sugar 3.6 g/L
  • Acid 7.3 g/L
  • Closure Screwcap