Te Koko

The 2016 season was one of the driest that the Marlborough region has experienced since the wine industry was established in the province. A cool start to the growing season created numerous frost events that provided continuing challenges right up until flowering. The months of January to April were all warmer than average, providing excellent ripening conditions, similar to the excellent 2015, 2014 and 2010 seasons.

The 2016 season was one of the driest that the Marlborough region has experienced since the wine industry was established in the province. A cool start to the growing season created numerous frost events that provided continuing challenges right up until flowering. The months of January to April were all warmer than average, providing excellent ripening conditions, similar to the excellent 2015, 2014 and 2010 seasons.


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
Aromatic on the nose, with notes of white peach, preserved citrus and a hint of tropicality.
Palate
The palate is expressive and vibrant, with a balance between ripe stone fruits and citrus intensity.
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
overcast clouds
Today
10°C
50°F
Enjoy with
Hong Kong S.A.R., China
Ginger crab
Japan
Soba and katsuobushi
See the forage map
Jim White
Technical Director
With time in the glass, the wine opens out to reveal appealing guava and rambutan characters, alongside some more honeyed characters. Concentrated and complex, the wine finishes long, with lingering notes of orchard fruit and a pleasing burst of freshness.
More about Jim White
How it was made

 

Harvest

We began hand-picking the Sauvignon Blanc used for Te Koko on 4th April. The fruit originated from the Rapaura, Renwick and Brancott subregions. The harvest window was short and swift with the picking completed within the week, on 10th April. 

 

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 primary fermentation carefully progressed, gaining complexity over four to five months under the watchful eye of our winemaking team. The wine rested in barrel on fine for 15 months. Careful maturation in the cellar creates the unique texture and acid profile of Te Koko, with the resultant wine reposing a delicate balance. The barrels were diligently tasted prior to the final blending and bottling. 

Must know
Te Koko 2016
Marlborough
  • For consumption 10°C 12°C
  • Cellaring potential 10Years
    min
  • Alcohol 13.0 %
  • Vintage 2016
  • pH 3.09
  • Varietal Sauvignon Blanc
  • Harvest Monday, April 4, 2016 to Sunday, April 10, 2016
  • Residual sugar 2.0 g/L
  • Acid 7.1 g/L
  • Closure Screwcap
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