Cloudy Bay Te Koko 2023

Cloudy Bay Te Koko 2023

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  • Jancis Robinson rating 17
Cloudy Bay Te Koko 2023
10 left

HED13057

75 cl

13.5%
£45.00
Taxes included.

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Cloudy Bay Te Koko 2023 is a Marlborough Sauvignon Blanc that showcases the distinct characteristics of its terroir. The nose initially presents subtle aromas, gradually unfolding to reveal hints of lime zest, fresh basil and a touch of flint. On the palate, the wine demonstrates complexity with layers of ripe pear, crushed rock and nuances of herbal tea. This vintage highlights the influence of wild fermentation with native yeasts, contributing to its textural depth.
17 Jancis Robinson
Full, screwcapped bottle 1,335 g. Te Koko comes from their older vines planted on the floor of the Wairau Valley, from the warm, free-draining gravelly soils of the Motukawa, Widow’s Block, Mustang and Brook Street vineyards. After gentle pressing and settling for 24 hours, the juice was racked to French oak barrels (7% new) and large-format wooden cuves, where it underwent a slow and steady fermentation over four to five months. The wine rested in a mixture of barriques, oak cuves and concrete on fine lees for 11 months, after which it was blended. The final stage of ageing took place in stainless steel, concrete tanks and large-format wooden cuves. TA 7.01 g/l, pH 3.01. Smells both riper and sweeter than the straight Cloudy Bay 2025. lemon, nectarine and lime, with a light impression of herbs. Marked by the creamy texture and the layers of flavour. Full, deep and long and more subtle than in the early days of Te Koko, when the oak was both revolutionary and intrusive. A complex wine but quite pricey and only just balancing winemaking with fruit and acidity. (JH)

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Pioneering New Zealanders

One of the pioneers of Marlborough Sauvignon Blanc in the 1980s, Cloudy Bay has not rested on its laurels – far from it. The company that Aussie winemaker David Hohnen (co-founder of Cape Mentelle) created is now synonymous not only with some of New Zealand’s finest examples of Sauvignon Blanc, but also Chardonnay, Pinot Noir and even traditional-method sparkling wine (see Pelorus).

Cloudy Bay’s winery is based in the Wairau Valley in the northeast of New Zealand's South Island. Most of the estate’s white wine vineyards are located across three sub-regions of the Wairau Valley, where a combination of a cool maritime climate, intense sun exposure and free-draining gravelly soils create wines with a rare vibrancy of flavour.

Cloudy Bay’s barrel-fermented Te Koko Sauvignon Blanc – launched back in 2000 –demonstrated the estate’s restless ability to challenge people’s perception of what to expect from wines of the Marlborough. In addition to its home region, since 2009, the company has also had a presence in Central Otago, where it produces its dark, brooding Te Wahi Pinot Noir.

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