Te Koko is Cloudy Bay’s ambitious project to create a rival to the great wines of Burgundy and Sancerre. Using wild yeasts, subtle oak and ‘malo’ for texture, it’s a 94 point triumph. Aged for 3 years before release, it’s creamy, round and exotic.
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Beyond the Label
Layers of lush stone fruit leading to a bright, mineral fresh finish
Bright lively citrus, white peach and notes of flint
The most famous name in New Zealand wine, Cloudy Bay produces the quintessential Marlborough style of Sauvignon. In addition, for the last 16 vintages the cellar has crafted Te Koko – a premium, barrel fermented version. It’s quite unique, regularly winning top scores of more than 90. Grapes are pressed and the juice transferred to oak casks (only 10% new) to undergo a slow ‘wild’ fermentation (ie using natural yeasts) lasting up to eight months. This process creates subtle and very well integrated oak notes in the wine, while a malolactic fermentation – like they use in Burgundy – adds a creamy dimension. Exotic, floral and smoky flavours combine with ample ripe tropical fruit. Fine food partners include lobster and garlic roasted chicken.
"This has developed wonderfully in the bottle with sliced-peach, lemon and mineral aromas"
James Suckling 94 Points
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