In 2014, the Sauvignon Blanc for Te Koko was sourced from some of our oldest vines across four distinguished vineyards producing grapes with high concentration and elegant, pure-fruited aromatics.
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.
The 2014 Harvest moved quickly with varieties ripening at similar rates due to a remarkably uniform growing season. Picking of the Sauvignon Blanc used for Te Koko began on April 1st. The harvest window was short and swift with the picking completed within the week, on April 6th.
After gentle pressing and settling for a period of 24 hours, the juice was racked directly to French oak barrels (8% new) where it underwent a slow and steady fermentation that was initiated by indigenous yeasts. The wine rested in barrel on fine lees until the spring of 2015. Whilst in barrel, the wine underwent a partial malolactic fermentation. Careful maturation in the cellar creates the unique texture and acid profile of Te Koko, with the resultant wine reposing a delicate balance.