CLOUDY BAY TE KOKO

by CLOUDY BAY

WINES

VINEYARD: The grapes for our Te Koko were sourced from six of our sauvignon blanc vineyards, all located within the Rapaura and Renwick sub-regions. The soils are predominantly free draining gravels requiring irrigation during the growing season. The grapes were grown on a vertically shoot positioned (VSP) trellis.

Vinification / Ageing: Our grapes were harvested in the cool of night to preserve fruit flavour and loaded immediately into our presses. After settling the juice for a period of two to three days, the juice was racked directly to French oak barrel (around 8% new). The wild (or natural) fermentation was typically slow, taking up to 8 months, and was followed by spontaneous malolactic fermentation. The wine remained in barrel on yeast lees, then racked and lightly fined for clarity.