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
Fermented on indigenous yeasts, Cloudy’s singular Te Koko is creamy, mineral-edged and complex, with floral aromas wafting among the stonefruit and toast. Rich, powerful, voluptuously textured.
Cloudy Bay Te Koko has an abundance of sweet herb and nectarine aromas with hints of smoke. The palate is also complex, with a creamy richness to start that opens to lemon sorbet and grapefruit. It has savoury undertones, with a biscuity compexity. The finish is both lingering and long.
Grapes for the Cloudy Bay Te Koko have been sourced from six Cloudy Bay Sauvignon Blanc Vineyards, all in Rapaura and the Renwick sub-regions.
A complex and savoury Sauvignon Blanc that is both deliciously aromatic and richly textured. Full-bodied style with a hint of smoky oak due to barrel fermentation and ageing.