Cloudy Bay Te Koko 2008
An intriguing and alternative style of Marlborough Sauvignon Blanc. A tantalising infusion of jasmine flowers and sweet garden herbs with lemon and mandarin citrus steeped in ginger spice.
The palate is creamy and full yet finishes with an intuitively balanced lemon citrus twist. Subtle smoky oak, and fermentation with indigenous yeast, bring an appealing savouriness to this wine.
This wine pairs well alongside baby paua (Abalone) on glass noodles with coconut saffrom reduction. Alternatively serving with freshly shucked oysters will show this wine at its best.
Release Date – February 2010
Background Information:
Established in 1985 by Kevin Judd and David Hohnen, Cloudy Bay was one of the first vineyards in the Marlborough wine region on New Zealand's South Island, establishing itself as the standard by which all New Zealand wines are judged. Named after the nearby bay whose waters turn cloudy when the Wairau River fills them with silt, Cloudy Bay wines embrace the quintessential expression of the pristine, bracing, pure flavours of New Zealand.
Its reputation and quality helped put New Zealand wines on the global wine map, earning them international prestige. The Cloudy Bay estate enjoys a relatively cool and moderate maritime climate year round, producing one of the world's most refined Sauvignon Blanc wines. The wine made from Sauvignon Blanc grapes express the essence of this unique terroir, infused with notes of fresh melon, passion fruit, pineapple and lemon.
Cloudy Bay strives to preserve the vibrant natural purity and fruit of the Sauvignon Blanc grapes, which are harvested at night, so the cool freshness allows the fruit to retain its rich flavours. The wine is then fermented in stainless steel tanks.
The Cloudy Bay range includes Sauvignon Blanc, Chardonnay, Pinot Noir, the brand's iconic Te Koko Sauvignon Blanc, and Pelorus- an exceptionally elegant sparkling wine.
