Cloudy Bay Te Koko 2016

Cloudy Bay Te Koko 2016

 

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Cloudy Bay
Te Koko 2016
  • Vintage : 2016
  • Country : New Zealand
  • Region : Marlborough
  • Subregion
  • Type : White
  • Style Medium Bodied Aromatic Dry
  • Format : 75cl
  • Alcohol : 14°
  • Grappes : 100% Sauvignon Blanc

Cloudy Bay Te Koko is an individual expression of the sauvignon blanc grape, a complex and savoury wine that is both deliciously aromatic and richly textured. Released as a mature wine, it is a full-bodied, alternative style of sauvignon blanc from Cloudy Bay. 

Experts Score Vintage
JS James Suckling 93 2016
WS Wine Spectator 93 2016
W&S Wines & Spirits 90 2016
DCT Decanter 95 2015
RP Robert Parker 93 2015
JR Jancis Robinson 93 2015
WE Wine Enthusiast 91 2013
VN Vinous (Antonio Galloni) 89+ 2013
More information on wine critics and ratings

James Suckling (JS) : 93 Points (2016)
Barrel-fermented character and complex aromas of beeswax, limes and preserved lemons lead to a palate that has assertive acidity cut and a juicy, vibrant and lively, fresh finish.

Wine Spectator (WS) : 93 Points (2016)
Distinctive and complex. Honeysuckle, beeswax and candied ginger notes add complexity to the pear, yuzu and tangerine flavors at the core. Spicy and crisp on the finish. Shows impressive harmony and intensity.

Wines & Spirits (W&S) : 90 Points (2016)
Jim White blends this wine from six vineyards, the fruit hand-harvested from three subzones—Rapaura, Renwick and Brancott. He allows it to ferment spontaneously and slowly in French oak barrels (eight percent of them new), where it then rests for 15 months. As the wine opens in the glass, it displays creamy richness and saturated passion-fruit flavors, smoky lees scents and an almost searing limelike acidity. Still young, this will benefit from several years of bottle age.

Decanter (DCT) : 95 Points (2015)
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.

Robert Parker (RP) : 93 Points (2015)
As more wineries have adopted this style of Sauvignon Blanc, Te Koko isn't the standout wine it once was. That doesn't mean it's not still excellent. The 2015 Te Koko offers pungency and passion fruit on the nose, followed by a wine of great concentration and intensity. Hints of struck flint add complexity, while the mouth-filling palate boasts a rich, multilayered texture and a lingering finish. Only 8% aged in new French oak and about a third of the wine went through malolactic fermentation, leaving it with crisp acids and a great sense of elegance and balance.

Jancis Robinson (JR) : 93 Points (2015)
As more wineries have adopted this style of Sauvignon Blanc, Te Koko isn't the standout wine it once was. That doesn't mean it's not still excellent. The 2015 Te Koko offers pungency and passion fruit on the nose, followed by a wine of great concentration and intensity. Hints of struck flint add complexity, while the mouth-filling palate boasts a rich, multilayered texture and a lingering finish. Only 8% aged in new French oak and about a third of the wine went through malolactic fermentation, leaving it with crisp acids and a great sense of elegance and balance.

Wine Enthusiast (WE) : 91 Points (2013)
The most recent release of Te Koko seems tamer, more controlled than some previous vintages. It's Graves-like in style, offering up toast, vanilla and passion fruit notes, ample weight and a fine, silky finish that goes on for minutes. It embodies elegance and precision in place of wildness and raw power.

Vinous (Antonio Galloni) (VN) : 89+ Points (2013)
Bright yellow. The wine's sexy oak component complements its aromas of stone fruits and minerals. Tactile and densely packed, boasting lovely clarity, with lemon drop and stone fruit flavors dominating. The fruit is a bit suppressed on the finish, which shows a slightly sour edge and a touch of dryness (the wine was de-acidified just before the bottling). This youthfully disjointed wine displays a less harmonious texture than the flagship 2015 Sauvignon Blanc but is still very young. Will it achieve greater balance with time in the cellar? It certainly showed more citrus and stone fruits and honey with aeration, not to mention more weight. Incidentally, this was the first year that Cloudy Bay made this wine from their four oldest parcels; previously it was a selection of the best fruit. "The Te Koko used to be more tropical," noted Sorrell, adding that, in the future, Cloudy Bay will be picking this fruit earlier and retaining more solids.

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Cloudy Bay Te Koko 2016 Reviewed by James Suckling 16-11-2020 . Score: 4.5