# Te Koko (2021)

- **Producer:** Cloudy Bay Vineyards
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Marlborough, New Zealand
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €63
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** grapefruit, gooseberry, passion fruit, lime, biscuit, pastry, vanilla, cloves, almond, honey, dried apricot

## About this wine

Cloudy Bay Te Koko is a 2021 Sauvignon Blanc from Marlborough, New Zealand, produced by Cloudy Bay Vineyards. It distinguishes itself through a winemaking approach that includes fermentation in French oak barrels using indigenous yeasts and extended aging on fine lees. This process contributes to its unique texture and complexity, setting it apart from more conventional expressions of the grape. The wine originates from older vines in the Wairau Valley, an area known for its free-draining gravel soils, which are conducive to producing wines of character. Cloudy Bay Vineyards, established in 1985, aims to 'bottle the essence of the region,' a philosophy that guides their production of wines that highlight Marlborough's natural attributes.

## Interesting facts

- Te Koko was one of the first premium Sauvignon Blancs from New Zealand.
- Indigenous yeasts are used for fermentation, adding a wilder character.
- The wine spends 15 months aging on fine lees.
- It's a deliberate contrast to more overtly fruity Sauvignon Blanc styles.

## Food pairing

The wine's medium+ to high acidity can cut through the richness of fatty dishes like pork belly and complement the oiliness of fish. Its complexity and subtle oak influence can stand up to richer sauces and spices, while its inherent fruit notes can bridge with citrus and herb elements in dishes.

## Wine making process

The 2021 Cloudy Bay Te Koko is produced using 100% Sauvignon Blanc grapes sourced from older vines in Marlborough's Wairau Valley. A key aspect of its production is fermentation in French oak barrels, utilizing indigenous yeasts. Following fermentation, the wine is aged on fine lees for an extended period of 15 months. This extended lees contact is a significant technique that contributes to the wine's texture and complexity. The grapes are hand-handled, and harvesting occurs at night to ensure optimal fruit quality. The wine is then matured in Cloudy Bay's cellars before release.