Cloudy Bay Te Koko

Wine information: Cloudy Bay Vineyards was established in 1985 by Kevin Judd and David Hohnen of Cape Mentelle Vineyards in Western Australia, and is today part of Estates & Wines. The winery and vineyards are situated in the Wairau Valley in Marlborough at the northern end of New Zealand’s South Island. This unique and cool wine region enjoys a maritime climate with the longest hours of sunshine of any place in New Zealand. Cloudy Bay has estate vineyards located at prime sites within the Wairau Valley, and long-term supply agreements with five Wairau Valley growers. The winery takes its name from the bay at the eastern extremity of the Wairau Valley, which was named Cloudy Bay by Captain Cook on his voyage to New Zealand in 1770. Released as a matured wine, Te Koko is a full-bodied, alternative style of sauvignon blanc. The winemaking philosophy of Te Koko is very much 'hands off', and is the result of winemaking curiosity. After harvesting and pressing, the juice is transferred to French oak barrels and allowed to undergo a primary fermentation with naturally occurring yeast. This is followed by a full malolactic fermentation during the following spring. The wine is left in barrel on yeast lees for 18 months prior to bottling, and released after a further 18 months in the cellar. The bay at the eastern extremity of the Wairau Valley of Marlborough, named Cloudy Bay by Captain Cook, was originally known as Te Koko - o - Kupe by the Maori people of the region. Legend has it that Kupe, the Tahitian explorer, dredged for oysters in the bay and Te Koko refers to the scoop used by Kupe to lift the oysters from the seabed. Serendipitously, Te Koko is a delicious foil for oysters. 100% Sauvignon Blanc.

Tasting Notes: Cloudy Bay Te Koko 2008 an intriguing and unique expression of Marlborough Sauvignon Blanc. It has aromas of lemon thyme, mandarin blossom and stonefruit combine with ginger spice, toasted nuts and savoury tones - underlined by exotic tropical notes most typical of this aromatic varietal. The many-layered palate is creamy and textured, balanced by a clean, mineral acidity. A wine of persistent flavour and intensity.

Reviews: “New Zealand’s finest sauvignon in a barrel-aged style, this is powerful and complex, oozing butterscotch, lively melon, creamy hints of nuts and honey with underlying minerality, a dry finish and a long aftertaste.” 5 Stars, Otago Daily Times

 
     

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