Cloudy Bay Te Koko was founded in 1985 by David Hohnen. Most of the vineyards sit on gravelly and sandy soils that encourage freshness, purity and bright fruit, and Te Koko draws its character from six carefully chosen plots. It is made entirely from Sauvignon Blanc, wild fermented and matured in French oak and drinks beautifully now but will cellar for up to seven years without breaking a sweat. Serve well chilled at ten to twelve degrees, and there is no need to decant. It suits dishes with a bit of lift and richness, from vegetarian quiches to seafood pasta and anything involving clams.