Fermented on indigenous yeasts, Cloudy’s singular Te Koko is creamy, mineral-edged and complex, with floral aromas wafting among the stonefruit and toast. Rich, powerful, voluptuously textured.


Current Tasting Notes

Our 2010 Te Koko offers an abundance of aromas including sweet herbs, nectarine, honeysuckle floral and a hint of smoke. The palate is equally complex opening with a creamy richness that brightens quickly with lemon sorbet and grapefruit pith. Fine yet textural, our Te Koko 2010 draws you in with savoury undertones, biscuit complexity and ginger nut. A long, lingering finish. Our Te Koko is incredibly food friendly, complementing a range of cuisine. We particularly enjoy it with savoury & rich dishes highlighted

Vineyard Notes
The grapes for our 2010 Te Koko were sourced from six of our sauvignon blanc vineyards, all located within the Rapaura and Renwick sub-regions. The soils are predominantly free draining gravels requiring irrigation during the growing season. The grapes were grown on a vertically shoot positioned (VSP) trellis.
Production Notes
Batches of fruit from our selected vineyards were picked according to their flavour profile and ranged from 21.8 to 23 Brix. Harvest of sauvignon blanc destined for our Te Koko commenced on the 12th of April. The first fruit was picked from the stonier, warmer blocks around the winery. Harvest continued steadily during the month through the progressively later ripening sites, with the last fruit coming in on the 25th. Fruit
Winemaker Notes
A ‘false start’ to the season with unseasonably warm temperatures was followed by protracted cool spring weather. This gave some variable shoot growth around the valley. Flowering was largely successful with warm weather during the critical set time. From late December onward the season was reasonably warm and very dry. Harvest was rarely interrupted by rain and the fruit was harvested at a steady pace as it reached ideal maturity.


94 Points
The Wine Front, May 2013
“Marlborough Sauvignon Blanc with some very big differences. Wild yeast fermented, matured in oak, some malo. This is the 15th release; time flies. It’s full on and yet it still manages a sense of restraint. Gooseberry notes are loaded but locked. Smoke, sweet melon, spice, sweat, all manner of dried and bitter and sweet herbs. It’s like walking barefoot on the soft lawn, prickly plants all around. It’s interesting. It’s pleasurable but it keeps you on your toes. Good length and, as it breathes, oomph. Finty fnish. Quite outstanding, in an ‘out there’ manner.” – Campbell Mattinson

91+ Points
The Wine Advocate, October 2013
“The 2010 Te Koko is beautifully redolent of ripe grapefruit, lemon curd and lightly browned toast with hints of cedar, almonds and lime blossom. Medium to full-bodied, it is quite elegant in the mouth as it possesses both an appealing silkiness to the texture and a zippy acid intensity before finishing with very good length.” – Lisa Perrotti-Brown MW


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