Cloudy Bay Te Koko Sauvignon Blanc 2014 Front Label
Cloudy Bay Te Koko Sauvignon Blanc 2014 Front LabelCloudy Bay Te Koko Sauvignon Blanc 2014 Front Bottle Shot

Cloudy Bay Te Koko Sauvignon Blanc 2014

  • JS94
  • WW94
  • RP92
750ML / 13.7% ABV
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  • RP93
  • JS92
  • WS91
  • JS93
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4.2 18 Ratings
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4.2 18 Ratings
750ML / 13.7% ABV

Winemaker Notes

Flavors of grapefruit and white nectarine display a fresh counterpart to the richer notes of lemon curd and beeswax. Tightly focused with a taut entry. The finish is an amalgamation of nectarine, glacé fruit and a subtle smoky oak complexity. Floral characters linger in the background.

Critical Acclaim

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JS 94
James Suckling
This has developed wonderfully in the bottle with sliced-peach, lemon and mineral aromas that follow through to a medium-bodied palate, subtle fruit, attractive palate tension and a fresh finish. Screw cap.
WW 94
Wilfred Wong of
COMMENTARY: When I first joined the bandwagon in the early 1990s—like everyone else in the wine world—and went gaga over New Zealand Sauvignon Blanc, I could just not get enough of these wines. I would drink them all the time and just get lost in their grapefruit peel and pungent flavors. Soon, I grew bored of these characteristics. The wines were very good to excellent, but I wanted more. New Zealand had enticed me with these wines, but it was just a start, I had tasted a few "special" bottlings and could see that another level was just around the horizon. The 2014 impressive Cloudy Bay Te Koko shows just how far the Kiwis have come. I blind tasted a few of my colleagues, and their educated guesses included a Loire Valley Chenin Blanc—can you spell Savennières? Chile came up as well. Though their words were learned and thoughtful, their expressions were the most telling—their faces were all smiles as they tasted this wine. TASTING NOTES: The 2014 Cloudy Bay Te Koko begins with a bright look into the glass. As the wine brings its fragrance into the air, there are notes of tart apples, stone fruits, dried citrus, and fragrant herbs. The wine's palate is exquisitely balanced and perfectly crisp. Pair the wine's refreshing finish with simply prepared seafood and you will understand why this wine is so deliriously good. (Tasted: February 7, 2018, San Francisco, CA)
RP 92
Robert Parker's Wine Advocate

For those who might not know, Cloudy Bay's 2014 Te Koko is a barrel-fermented and -aged Sauvignon Blanc. In top vintages, it can come across as not dissimilar from a top-flight Graves. This one offers up smoky, herbal aromas, hints of passion fruit and nectarine. It's perhaps a touch less ripe and rich than some vintages, but it remains richly textured on the medium to full-bodied palate, finishing with mouthwatering notes of tangerine and vanilla. Somehow, this slipped through the cracks last year, but as it's still widely available, I've included it in this year's report.

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Cloudy Bay

Cloudy Bay

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Cloudy Bay, New Zealand
Cloudy Bay Winery Video

Cloudy Bay Vineyards, established in 1985, is today a partnership between champagne house Veuve Clicquot Ponsardin and co-founder of Cape Mentelle Vineyards in Western Australia, David Hohnen. The Cloudy Bay team is committed to producing 'wines of region' and strives to enhance the pure, bracing flavors naturally afforded by the climate and soils of Marlborough. The winery and vineyards are situated in the Wairau Valley in Marlborough at the northern end of New Zealand's South Island. This unique and cool wine region enjoys a maritime climate with the longest hours of sunshine of any place in New Zealand. Cloudy Bay has estate vineyards located at prime sites within the Wairau Valley and long-term supply agreements with five Wairau Valley growers. The main varieties grown are Sauvignon Blanc, Chardonnay and Pinot Noir.

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Marlborough Wine

New Zealand

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An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.

The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.

Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

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SWS476814_2014 Item# 336244

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