Forget all you know about New Zealand's Sauvignon Blanc!

Cloudy Bay broke the winemaking rules to create a sophisticated style of New Zealand Sauvignon Blanc made through wild fermentation and aging in old French oak.

Te Koko 2019 is serious, subtle and complex. The nose is nuanced, with citrus, stone fruits and savoury notes of soft woodsmoke. The palate is textural, layered and interesting. Mellow oak and mineral characters are balanced by the vibrant acidity and freshness of citrus and conference pear. A long and elegant finish draws together this dense and powerful wine, one that honours the original vision of making a truly unique Sauvignon Blanc.

"With time in the glass, the wine opens out to reveal appealing guava and rambutan characters, alongside some more honeyed characters. Concentrated and complex, the wine finishes long, with lingering notes of orchard fruit and a pleasing burst of freshness." Jim White, Technical Director

The 2019 growing season began with an early budburst after a mild winter and warm early spring. Late spring brought cool, unsettled weather during flowering, which meant lower-than-average yields. The weather continued through December, but Christmas brought the gift of warm, dry conditions until harvest.

The Sauvignon Blanc harvest commenced on March 15th and was completed on April 2nd, the earliest finish to a Sauvignon Blanc harvest in the 34 years since Cloudy Bay was founded.

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 under the watchful eye of our winemaking team. 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.

Serve at 10-12°C. Can be cellared for a minimum of 10 years.