Cloudy Bay never fails to rise above the rest with their distinctive take on Sauvignon Blanc. This shows incredible complexity with an expansive, unfolding deliciousness that really needs to be experienced. The winemaking style here goes against the grain, born of a little playful experimentation that developed into something special and well worth a taste – and possibly a case.
Distinctive and complex. Honeysuckle, beeswax and candied ginger notes add complexity to the pear, yuzu and tangerine flavors at the core. Spicy and crisp on the finish. Shows impressive harmony and intensity.
In recent years, Cloudy Bay has curbed its enthusiasm when it comes to making Te Koko, and that's a good thing. New oak has fallen to around 10%, as has the ratio that undergoes malolactic conversion (between 1996 and 2009, this cuvée was 100% mlf). Round and supple, this offers tangy notes of fresh black currant, white flowers, nettles and subtle passion fruit. Balanced yet linear acidity provides length and purpose on the fragrant, drawn-out finish. A couple of years in bottle has allowed the components to harmonize; this is drinking beautifully now but will hold.
Barrel-fermented character and complex aromas of beeswax, limes and preserved lemons lead to a palate that has assertive acidity cut and a juicy, vibrant and lively, fresh finish.