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Cloudy Bay Te Koko Sauvignon Blanc 2014

Sauvignon Blanc from Marlborough, New Zealand
  • JS94
  • WW94
13.7% ABV
  • JS93
  • WS91
  • WE91
  • WS92
  • WE90
  • WE93
  • RP92
  • WS90
  • WE90
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4.1 5 Ratings
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4.1 5 Ratings
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 Wine.com
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)
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Cloudy Bay

Cloudy Bay

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Cloudy Bay, Marlborough, New Zealand
Video of winery
Cloudy Bay’s story is one of vision, passion and perseverance.

In 1984 founder David Hohnen and his partner Kevin Judd were convinced of New Zealand wines’ great potential. They set up their winery in the then little-known Marlborough region; Cloudy Bay was born. Cloudy Bay’s Sauvignon Blanc was an immediate hit with wine lovers due to its unique striking aromatics and mineral wine profile.

It captured the essence of Marlborough and put Cloudy Bay on the international wine stage. Thirty years later, Cloudy Bay remains New Zealand’s most recognized winery. In line with David Hohnen’s visionary spirit, Cloudy Bay planted its first Pinot Noir in 1985 when the potential of the region for Pinot Noir was just starting to be realized. Good things take time, especially with Pinot Noir which is a very challenging varietal, and it wasn't until 1994 that Cloudy Bay released its first Pinot Noir wine.

Today Cloudy Bay Pinot Noir reflects many years of hard earned experience and the provenance of Cloudy Bay's unique collection of premium Pinot Noir vineyards.

Cloudy Bay winemaking philosophy is based on transmitting the interpretation of New Zealand wines and terroirs. The team is committed to producing 'wines of the region' and strives to enhance the pure, bracing flavors naturally afforded by the climate and soils of Marlborough and Central Otago.

Marlborough

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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.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

SOU476814_2014 Item# 336244