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.
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.
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.