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This splendid Sauvignon blanc from iconic New Zealand producer Cloudy Bay is produced with grapes from the Marlborough winery's older vines, planted on the floor of the Wairau Valley. Te Koko spends four to five months fermenting with indigenous yeasts in French oak barrels, then rests on fine lees in barrels for 15 months before blending and maturation in Cloudy Bay's cellars.
Delicate floral aromas, warm hay, and citrus peels open the way for a palate brimming with layers of soft stone fruits, pears, brioche, and white flowers, with a subtle minerality and fresh citrus acidity nestling beneath.
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