Te Koko
The 2019 growing season began with an early budburst after a mild winter and warm early spring. Late spring brought cool, unsettled weather during flowering, which meant lower-than-average yields. The weather continued through December, but Christmas brought the gift of warm, dry conditions until harvest.
Forget all you know about New Zealand's Sauvignon Blanc
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.
Harvest
The Sauvignon Blanc harvest commenced on March 15th and was completed on April 2nd, the earliest finish to a Sauvignon Blanc harvest in the 34 years since Cloudy Bay was founded
Vinification
After gentle pressing and settling for a period of 24 hours, the juice was racked directly to French oak barrels (8% new) and large format wooden cuves, where it underwent a slow and steady fermentation that was initiated by indigenous yeasts. The primary fermentation progressed carefully, gaining complexity over four to five months under the watchful eye of our winemaking team. The wine rested in barrel on fine lees for 11 months, after which it was blended. The winemaking team decided to finish the ageing in a less oxidative approach, using stainless steel, concrete tanks and large format wooden cuves. Careful maturation in the cellar creates the unique texture and acid profile of Te Koko, with the resultant wine reposing a delicate balance.
It’s time to meet the Cloudy Bay 2021 Sauvignon Blanc.
After two years without a release, Te Koko is back.
Cloudy Bay is pleased to announce the opening of their new Cellar Door – The Cloudy Bay Shed - in Central Otago, New Zealand, on Friday 27th July.
