Cloudy Bay Te Koko Sauvignon Blanc from Marlborough's Wairau Valley — pale gold with brilliant clarity, a complex and evolving nose of white blossom, honeysuckle, citrus zest, smoky flint, and toasted hazelnut from wild fermentation in oak, layered and textural on the palate with stone fruit, lemon curd, mineral depth, and a long savoury finish.
Tasting Notes
Pale gold with brilliant clarity. Complex and evolving on the nose — floral notes of white blossom, honeysuckle, and citrus zest intertwine with smoky flint, vanilla, and toasted hazelnut from wild fermentation. Layered and textural on the palate with ripe stone fruit and lemon curd meeting subtle oak spice and mineral depth, leading to a long, savoury finish with refreshing acidity. Te Koko (Maori for "the place of the shellfish") is Cloudy Bay's barrel-fermented, wild-yeast Sauvignon — a world apart from the fresh, tank-vinified style.
Quick Facts
- Grape: 100% Sauvignon Blanc (estate vineyards, Wairau Valley)
- Origin: New Zealand, Marlborough (free-draining alluvial soils, cool coastal breezes)
- Style: Dry white, barrel-fermented, wild yeast, lees-aged, complex
- Winemaking: Wild yeast fermentation in French oak barrels, lees ageing for texture and complexity
Food Pairing
Grilled scallops, roasted chicken, soft cheeses, and herb-based sauces with tarragon or dill.
Serving
Serve at 10-12°C. Open 15 minutes before serving. Will develop in bottle for 3 to 5 years.
About the Producer
Cloudy Bay was founded in 1985 in Marlborough and is widely credited with putting New Zealand Sauvignon Blanc on the world wine map. The estate produces wines from its own vineyards in the Wairau and Awatere Valleys with a focus on precision and terroir expression.
