Cloudy Bay Te Koko 2011 offers aromas of lemon citrus, bees wax and passionfruit flower. The palate is generous with layers of green mango, white pepper and flint; it’s richly textured but shaped by fresh acidity. Subtle tropical fruit and taut minerality linger on the plush finish.
Te Koko is incredibly food friendly, complementing a range of cuisine. We particularly enjoy it with savoury dishes highlighted by fresh herbs or aromatic spice.
The grapes for the 2011 Te Koko were sourced from six of Cloudy Bay’s sauvignon blanc vineyards located within the Rapaura, Brancott and Renwick sub-regions. The soils are predominantly free draining gravels requiring irrigation during the growing season.
Batches of fruit from selected vineyards were picked according to their flavour profile and ranged from 21.8 to 23.3 Brix. The harvest of sauvignon blanc destined for 2011 Te Koko took just over a week, commencing on the 5th of April from the stonier, warmer blocks around the winery.
The grapes were harvested in the cool of evening to preserve fruit flavour and loaded immediately into our presses. After settling the juice for a period of three days, the juice was racked directly to French oak barrel (around 8% new). The wild fermentation was typically slow and took about 8 months to complete.
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.
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