0333 0124 035
Spend £90.00 for FREE
DELIVERY
(0)
My Basket

You have no items in your shopping cart.

Cloudy Bay Te Koko

More Views

  • Cloudy Bay Te Koko
  • Cloudy Bay Te Koko Wine

Cloudy Bay Te Koko

The Cloudy Bay Te Koko impresses with a fragrant nose of toasted nuts, fresh thyme, lemon curd and nectarines. Hints of exotic florals and smokey notes intrique. The palate is mouthfilling with ample ripe tropical fruit and lemon sorbet, rounded by mealy complexity. Bright acid gives lift to the r... Read More

RRP: £36.00

Sale Price: £28.50

Quick Facts

  • Country: New Zealand
  • Region: Marlborough
  • Sub Region: Wairau Valley
  • Vintage: 2014
  • Bottle Volume: 75cl
  • Grape Variety: Sauvignon Blanc
  • ABV: 14%
  • Wine Style: Crisp Dry White
  • Food Match: Salads, Shellfish and fish

Customers Who Bought This Also Bought

Additional Information

Tasting Notes
 
The Cloudy Bay Te Koko impresses with a fragrant nose of toasted nuts, fresh thyme, lemon curd and nectarines. Hints of exotic florals and smokey notes intrique. The palate is mouthfilling with ample ripe tropical fruit and lemon sorbet, rounded by mealy complexity. Bright acid gives lift to the rich, lingering finish.

 

Vineyard Notes

 
The grapes for this wine were sourced from two of our sauvignon blanc blocks, located within the Rapaura and Renwick sub-regions. The soils are predominantly free draining gravels requiring irrigation during the growing season. The grapes were grown on a vertically shoot positioned (VSP) trellis.
 

Production Notes

 
Overall the summer was a little cooler and wetter than usual for Marlborough. Flowering was damp and cool for early sites so fruit set was variable around the region. January was very warm and dry while February and early March were punctuated by significant rainfall events that placed Botrytis pressure on a few blocks. Cool temperatures and dry weather throughout the rest of March and April allowed ripening and harvest to progress smoothly with all sites harvested within a month. Batches of fruit from five vineyards were picked according to flavour profile between April 4th and April 23rd, averaging 22.7-24.1 Brix. The average pH and titratable acid were 3.19 and 9.49 g/L respectively.
 

Winemaker Notes

 
Our grapes were harvested in the cool of night to preserve fruit flavour and loaded immediately into our presses. After settling the juice for a period of two to three days, the juice was racked directly to French oak barrel (less than 10% of which were new) and allowed to undergo a slow wild or “natural” fermentation. The primary fermentation, which took until December (8 months) to complete in some batches, was followed by a spontaneous malolactic fermentation. The wine was left in barrel on yeast lees until October 2010, when it was racked and lightly fined for clarity. The wine was bottled mid November. Final analysis shows the wine to have a pH of 3.3, 6.1 g/L titratable acidity, 3.2 g/L residual sugar and an alcohol of 14%.

Cloudy Bay Te Koko Reviews

Latest Tweets

RT @WinesLightfoot: Ok, so we haven't done a poll for a few weeks but lately we've been drinki...

please wait...