Te Koko

In 2014, the Sauvignon Blanc for Te Koko was sourced from some of our oldest vines across four distinguished vineyards producing grapes with high concentration and elegant, pure-fruited aromatics.

In 2014, the Sauvignon Blanc for Te Koko was sourced from some of our oldest vines across four distinguished vineyards producing grapes with high concentration and elegant, pure-fruited aromatics.



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
Flavours of grapefruit and white nectarine display a fresh counterpoint to the richer notes of lemon curd and beeswax.
Palate
Tightly focussed with a taut entry.The finish is an amalgamation of nectarine, glacé fruit and a subtle smoky oak complexity. Floral characters linger in the background.
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
Aromatically, Te Koko 2014 unfolds with a complex array of citrus and stone fruit, complemented by exotic floral notes on the finish
How it was made

Harvest

The 2014 Harvest moved quickly with varieties ripening at similar rates due to a remarkably uniform growing season. Picking of the Sauvignon Blanc used for Te Koko began on April 1st. The harvest window was short and swift with the picking completed within the week, on April 6th.

Vinification

After gentle pressing and settling for a period of 24 hours, the juice was racked directly to French oak barrels (8% new) where it underwent a slow and steady fermentation that was initiated by indigenous yeasts. The wine rested in barrel on fine lees until the spring of 2015. Whilst in barrel, the wine underwent a partial malolactic fermentation. Careful maturation in the cellar creates the unique texture and acid profile of Te Koko, with the resultant wine reposing a delicate balance.

 

Must know
Te Koko 2014
Marlborough
  • For consumption 10°C 12°C
  • Cellaring potential 10Years
    min
  • Alcohol 13.7 %
  • Vintage 2014
  • pH 3.06
  • Varietal Sauvignon Blanc
  • Bottling November 2015
  • Harvest Tuesday, April 1, 2014 to Sunday, April 6, 2014
  • Residual sugar 2.0 g/L
  • Acid 7.8 g/L
  • Closure Screwcap