Te Koko Cloudy Bay 2011
offers aromas of lemon citrus, bees wax and passionfruit flower. 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. The palate is generous with layers of green mango, white pepper and flint; it’s richly textured but shaped by fresh acidity. Subtle tropical fruit and taut minerality linger on the plush finish.
Te Koko Cloudy Bay 2011 is incredibly food friendly, complementing a range of cuisine. Enjoy it with savoury dishes highlighted by fresh herbs or aromatic spice.
Batches of fruit from selected vineyards were picked according to flavour profile. 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 (around 8% new) . The wild fermentation was typically slow, taking up to 8 months, and was followed by partial malolactic fermentation. The wine remained in barrel on yeast lees until December 2012, when it was racked and lightly fined for clarity. Te Koko Cloudy Bay 2011 is to be savoured.