Light

Screwcap

White

New Zealand

Cloudy Bay was established in 1985 by David Hohnen, having previously founded Margaret River’s Cape Mentelle in 1970. Sauvignon Blanc was the first wine to be produced, quickly becoming instrumental in gaining New Zealand Sauvignon Blanc a worldwide reputation for quality. Having cemented its status as an iconic brand, the estate was bought by Louis Vuitton-Moët Hennessy in 2003 and is today set across seven vineyards in Marlborough’s Wairau Valley. Introduced in 2000, Te Koko was the forerunner of a new, more full-bodied style of New Zealand Sauvignon Blanc fermented using indigenous ‘wild’ yeasts in French oak barrels, less than 10% of which are new.

Rebecca Gibb MW: Notes of blackcurrant, nectarine and green capsicum come together harmoniously in this light-bodied, crisp and vivacious Sauvignon Blanc.
Roger Jones: This has evolved beautifully; an elegant, buttery nose unveils a zesty and bright palate offering enticing notes of lemon curd and citrus peel, while restrained acidity fuels a lovely, lingering finish.
Phil Tuck MW: Rich creamy oak on the nose; there is a good overall balance here and it has held up very well in bottle, with a perfectly-pitched oak influence that has not swamped the fruit.

Sauvignon Blanc

Cloudy Bay, Te Koko, Marlborough, New Zealand, 2015

Te Koko 2015.jpg

Cloudy Bay was established in 1985 by David Hohnen, having previously founded Margaret River’s Cape Mentelle in 1970. Sauvignon 

Cloudy Bay, Te Koko, Marlborough, New Zealand 2015

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