To produce the Sauvigon Blanc “Te Koko” Cloudy Bay, after gentle pressing and settling for a period of 24 hours, the juice was racked directly to French oak barrels (8% new) and large format wooden cuves, where it underwent a slow and steady fermentation that was initiated by indigenous yeasts. The primary fermentation progressed carefully, gaining complexity over four to five months. The wine rested in barrel on fine lees for 11 months, after which it was blended. The winemaking team decided to finish the ageing in a less oxidative approach, using stainless steel, concrete tanks and large format wooden cuves. Careful maturation in the cellar creates the unique texture and acid profile of Te Koko, with the resultant wine reposing a delicate balance.
Te Koko is a blend of six Sauvignon Blanc vineyards located within the Rapaura, Brancott and Renwick sub-regions. Free-draining gravel based soils with shallow sandy-loam horizons
Established in 1985, Cloudy Bay was one of the first five wine makers to venture into Marlborough. At the time, it was almost an unimaginable place to set-up a vineyard. But Cloudy Bay’s founder – David Hohnen – was convinced of its potential to produce great wine and invested in the best land of the region. Since then, Marlborough has risen to become New Zealand’s leading wine region, as well as one of the finest winemaking locations in the world. The winery was named after Cloudy Bay, a body of water explorer Captain James Cook came across during his voyage to New Zealand in 1770. His discovery coincided with flooding in the region, which washed large amounts of sediment into the sea. Noticing the water’s opaque appearance, Cook cleverly christened the area Cloudy Bay.Today, Cloudy Bay not only captures the essence of Marlborough but also embodies New Zealand’s luxury to the world. The luxury of space and time, of intimate moments and nature’s rarest qualities.