New Release. Price £42.50.

Tasting Notes:
Aromatic on the nose , with notes of white peach, preserved citrus and a hint of tropicality

The palate is expressive and vibrant, with a balance between ripe stone fruits and citrus intensity.

The 2016 season was one of the driest that the Marlborough region has experienced since the wine industry was established in the province. A cool start to the growing season created numerous frost events that provided continuing challenges right up until flowering.

The months of January to April were all warmer than average, providing excellent ripening conditions, similar to the excellent 2015, 2014 and 2010 seasons.

2016 Harvest:
Hand-picking the Sauvignon Blanc used for Te Koko began on 4th April. The fruit originated from the Rapaura, Renwick and Brancott subregions. The harvest window was short and swift with the picking completed within the week, on 10th April.

After gentle pressing and settling for a period of 24 hours, the juice was racked directly to French oak barrels (8% new) where it underwent a slow and steady fermentation that was initiated by indigenous yeasts. The primary fermentation carefully progressed, gaining complexity over four to five months under the watchful eye of our winemaking team.

The wine rested in barrel on fine for 15 months. Careful maturation in the cellar creates the unique texture and acid profile of Te Koko, with the resultant wine reposing a delicate balance. The barrels were diligently tasted prior to the final blending and bottling.

Technical Information:
For consumption: 10-12°C
Cellaring potential: 10 Years
Alcohol: 13 %
pH: 3.09

Varietal: Sauvignon Blanc
Harvest: March 27 2015 to April 4 2015
Acid: 7.9 g/L
Closure: Screwcap

Background Information:
Established in 1985 by Kevin Judd and David Hohnen, Cloudy Bay was one of the first vineyards in the Marlborough wine region on New Zealand’s South Island, establishing itself as the standard by which all New Zealand wines are judged. Named after the nearby bay whose waters turn cloudy when the Wairau River fills them with silt, Cloudy Bay wines embrace the quintessential expression of the pristine, bracing, pure flavours of New Zealand.

Its reputation and quality helped put New Zealand wines on the global wine map, earning them international prestige. The Cloudy Bay estate enjoys a relatively cool and moderate maritime climate year round, producing one of the world’s most refined Sauvignon Blanc wines. The wine made from Sauvignon Blanc grapes express the essence of this unique terroir, infused with notes of fresh melon, passion fruit, pineapple and lemon.

Cloudy Bay strives to preserve the vibrant natural purity and fruit of the Sauvignon Blanc grapes, which are harvested at night, so the cool freshness allows the fruit to retain its rich flavours. The wine is then fermented in stainless steel tanks.

The Cloudy Bay range includes Sauvignon Blanc, Chardonnay, Pinot Noir, the brand’s iconic Te Koko Sauvignon Blanc, and Pelorus – an exceptionally elegant sparkling wine.