Cloudy Bay Te Koko Sauvignon Blanc
Additional Cases: $0
Nick Stock (2009 Vintage) says:“
Nutty, creamy complexity abounds in the Te Koko, which was one of NZ s pioneering barrel-fermented sauvignon blancs. Lovely texture across the board here; if you are after a pungent, run-of-the-mill sauvignon, look elsewhere. But if you are after a complex, structured wine that provides great drinking pleasure, the Te Koko is your man.
Best Drinking: NowGood Wine Guide93
Tyson Stelzer (2009 Vintage) says:“
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.
Best Drinking: 2012-2019Wine Taste Edition 9695
Nick Stock (2008 Vintage) says:“
Te Koko is looking very much the regal version of sauvignon here, all cloaked in savoury lemon biscuits, beeswax and lemongrass herbs. The palate's full of ripe gooseberry and passionfruit flavour; there's more biscuity, savoury things here, and a lime marmalade finish.The Good Wine Guide 201294
Tyson Stelzer (2007 Vintage) says:“
Te Koko is Sauvignon on steroids, exploding with gooseberry pie, blackcurrant but, Elderflower, vanilla and hazelnuts. The palate is textural and full-bodied, with a hint of caramel and a touch of sweetness. A versatile expression of sauvignon - barrel fermented with wild yeast and full malolactic.92
Nick Stock (2006 Vintage) says:“
This is a contentious wine that tends to polarise the trade - a love/hate thing. Cloudy Bay ruthlessly pursues the intensity of fruit needed to carry the winemaking and oak influence here, and for me it works. With gooseberry, citrus and complex savoury notes, there's a wealth of flavour and trademark crisp acid cutting the finish into shape. One of the few that can age in bottle.The Penguin Good Australian Wine Guide 2010 200992