Te Koko

Vineyards for making Te Koko 2013 were specifically chosen due to a combination of flavour intensity borne from vine age, balanced acidity and a ripe aromatic profile

Vineyards for making Te Koko 2013 were specifically chosen due to a combination of flavour intensity borne from vine age, balanced acidity and a ripe aromatic profile



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
Initial scents of white florals and fresh herbs are supported by those of sweet stone fruits and honeysuckle, and completed by a flinty intriguig minerality
Palate
Juicy, with mouthwatering notes of nectarine, kaffir lime and lemongrass. A round and creamy mouthfeel complimented by a gentle minerality, while the nervy acidity contributes to a youthful and vibrant 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
10°C
50°F
Tim Heath
Senior Winemaker
The 2013 Te Koko is a complex and textural expression of Marlborough Sauvignon Blanc; it is a wine to watch.
How it was made

Harvest

Harvest 2013 passed quickly with varieties ripening at similar rates due to the remarkably uniform growing season. The grapes were harvested in the cool of night to preserve fruit flavour and loaded in whole bunches immediately into presses. 

Vinification

After settling for a period of 24 hours, the juice was racked directly to French oak barrels (8% new) and allowed to undergo a wild fermentation with indigenous yeasts.  Primary fermentation completed in 4-5 months, while partial malolactic fermentation tempered its fresh acidity.  The wine remained in barrel on yeast lees until October 2014, when it was racked and lightly fined for clarity.

 

Must know
Te Koko 2013
Marlborough
  • For consumption 10°C 12°C
  • Cellaring potential 10Years
    min
  • Alcohol 13.7 %
  • Vintage 2013
  • pH 3.16
  • Varietal Sauvignon Blanc
  • Bottling November 2014
  • Harvest Friday, March 29, 2013 to Monday, April 15, 2013
  • Acid 7.8 g/L
  • Closure Screwcap