Cloudy Bay, Te Koko Sauvignon Blanc

Cloudy Bay, Te Koko Sauvignon BlancMulti site blend with a significant proportion from Wairau. Gentle pressing. Settled for 24 hours. 8% new oak fermentation with indigenous yeast for 15 months. Partial MLF. TA 7. 9 g l, pH 2. 98. Pale medium lemon gold. Bacon fat, spice and smoke. Vanilla edge to touches of capsicum and gooseberry. Rich, textured palate with spice, vanilla and waxiness to gooseberry and boxwood. Complex and long, if you like the style. (TJ)

open and expressive

incredibly elegant red and black fruit nose with backward

grilled meats and dried tangerine peel with saline

it flows onto the palate with medium to full-bodied richness

A markedly floral nose is comprised by additional notes of white orchard fruit

As is typically the case there is more volume and midpalate concentration to the focused medium-bodied flavors that are shaped by somewhat finer tannins on the lacy and impressively refined finale

clearly from a hot year but not cooked

the composition has changed and includes the six grands crus and the premiers crus of Gaudichots

firm and well-balanced finish

so drink over the next five or six years

It is extremely young but it does have all the ingredients there

stone fruit