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Cloudy Bay Te Koko


$61.99 per bottle

Variety: Sauvignon Blanc
Brand: Cloudy Bay
Country: New Zealand
Region: Marlborough
Vintage: 2009
Alc/Vol: 14%
Size: 750ml
Product Code: 16216
Availability: In stock
Same Day Shipping: Yes

The 2009 Te Koko impresses with a fragrant nose of toasted nuts, fresh thyme, lemon curd and nectarines. Hints of exotic florals and smokey notes intrique. The palate is mouthfilling with ample ripe tropical fruit and lemon sorbet, rounded by mealy complexity. Bright acid gives lift to the rich, lingering finish.

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Cloudy Bay Te Koko

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Cloudy Bay Te Koko

The 2009 Te Koko impresses with a fragrant nose of toasted nuts, fresh thyme, lemon curd and nectarines. Hints of exotic florals and smokey notes intrique. The palate is mouthfilling with ample ripe tropical fruit and lemon sorbet, rounded by mealy complexity. Bright acid gives lift to the rich, lingering finish.

Vineyard Notes
The grapes for this wine were sourced from two of our sauvignon blanc blocks, located within the Rapaura and Renwick sub-regions. The soils are predominantly free draining gravels requiring irrigation during the growing season. The grapes were grown on a vertically shoot positioned (VSP) trellis.

Production Notes
Overall the summer was a little cooler and wetter than usual for Marlborough. Flowering was damp and cool for early sites so fruit set was variable around the region. January was very warm and dry while February and early March were punctuated by significant rainfall events that placed Botrytis pressure on a few blocks. Cool temperatures and dry weather throughout the rest of March and April allowed ripening and harvest to progress smoothly with all sites harvested within a month. Batches of fruit from five vineyards were picked according to flavour profile between April 4th and April 23rd, averaging 22.7-24.1 Brix. The average pH and titratable acid were 3.19 and 9.49 g/L respectively.

Winemaker Notes
The grapes were harvested in the cool of night to preserve fruit flavour and loaded immediately into our presses. After settling the juice for a period of two to three days, the juice was racked directly to French oak barrel (less than 10% of which were new) and allowed to undergo a slow wild or “natural” fermentation. The primary fermentation, which took until December (8 months) to complete in some batches, was followed by a spontaneous malolactic fermentation. The wine was left in barrel on yeast lees until October 2010, when it was racked and lightly fined for clarity. The wine was bottled mid November. Final analysis shows the wine to have a pH of 3.3, 6.1 g/L titratable acidity, 3.2 g/L residual sugar and an alcohol of 14%.

Wine Taste ~ 2012 November
“Te Koko is on a steep trajectory of ascent, finer, more harmonious and more expressive than ever, yet it’s the tiny details that have made the difference. The core of its personality remains untouched, but, in the words of maker Nick Lane, it’s been pared back in palate gregariousness. He says taking it from ten percent new oak to eight percent has made a bigger difference that you might imagine, and he’s dead right – the fruit has never looked better, nor the oak more subdued. This wine epitomises sauvignon’s ability to somehow harmonise electric energy with unfathomable complexity. There are perfumed florals here, mixed spice, gooseberry pie, custard apple, preserved lemon, lantana, woodspice, hazelnut cream, dried herbs, stone fruits and citrus of all kinds. Phew! Crucially, it retains honed focus, thanks to crunchy acid definition and outstanding line and length.” - Tyson Stelzer

--Cloudy Bay

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