# Cloudy Bay Te Koko (2023)

- **Producer:** Cloudy Bay Vineyards
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Marlborough, New Zealand
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €66
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, grapefruit, peach, nectarine, herbaceous, fennel, ginger, butter, cream, toast, vanilla, smoke, honey, almond, hazelnut

## About this wine

First released in the early 2000s, Te Koko revolutionized the perception of Marlborough Sauvignon Blanc. While the region is globally famous for its intensely vibrant, stainless-steel fermented style, Cloudy Bay chose to break the rules by crafting a wild-fermented, barrel-aged alternative. Sourced from mature vines on the gravelly soils of the Wairau Valley floor, this wine represents a highly sophisticated, savory, and texturally complex expression of the grape. Cloudy Bay, established in 1985 and now part of the LVMH portfolio, remains a benchmark producer that continues to push the boundaries of New Zealand winemaking.

## Interesting facts

- Te Koko was a pioneer, completely redefining Marlborough Sauvignon Blanc through wild fermentation and oak aging.
- The grapes are sourced from older vines in the Wairau Valley, including the Motukawa and Mustang vineyards.
- The 2023 vintage saw lower yields but exceptional concentration due to a late, cool ripening window in autumn.

## Food pairing

Te Koko's rich, creamy texture and high acidity make it an incredibly versatile partner for food. The vibrant acidity cuts through rich, fatty proteins like pork belly and buttery seafood, while the subtle oak integration and savory complexity complement smoked, grilled, or lightly spiced dishes without overpowering them.

## Wine making process

The winemaking process for Te Koko is defined by texture and complexity. After gentle pressing and a 24-hour settling period, the juice is racked directly into French oak barrels (7% new) and large-format wooden cuves. Fermentation is carried out slowly over four to five months using only indigenous yeasts. The wine then ages on its fine lees for 11 months in a combination of barriques, oak cuves, and concrete vats. Following blending, it undergoes a less oxidative maturation phase in concrete, stainless steel, and large wooden cuves, totaling approximately 15 months of aging before bottling.