About this WINE
Sauvignon Blanc
An important white grape in Bordeaux and the Loire Valley that has now found fame in New Zealand and now Chile. It thrives on the gravelly soils of Bordeaux and is blended with Sémillon to produce fresh, dry, crisp Bordeaux Blancs, as well as more prestigious Cru Classé White Graves.
It is also blended with Sémillon, though in lower proportions, to produce the great sweet wines of Sauternes. It performs well in the Loire Valley and particularly on the well-drained chalky soils found in Sancerre and Pouilly-Fumé, where it produces bone dry, highly aromatic, racy wines, with grassy and sometimes smoky, gunflint-like nuances.
In New Zealand, Cloudy Bay in the 1980s began producing stunning Sauvignon Blanc wines with extraordinarily intense nettly, gooseberry, and asparagus fruit, that set Marlborough firmly on the world wine map. Today many producers are rivalling Cloudy Bay in terms of quality and Sauvignon Blanc is now New Zealand`s trademark grape.
It is now grown very successfully in Chile producing wines that are almost halfway between the Loire and New Zealand in terms of fruit character. After several false starts, many South African producers are now producing very good quality, rounded fruit-driven Sauvignon Blancs.
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Description
Cloudy Bay’s Te Koko is a very different interpretation of New Zealand Sauvignon Blanc – texture and complexity is the aim here. Made from grapes selected from specific vineyard blocks and then barrel fermented, the wine has an attractive, ripe nose of white peach, pink grapefruit and passion fruit. The palate is weighty with more concentrated, ripe pink grapefruit complemented by savoury hints of toast and gingerbread, and the finish is fresh and persistent, evidencing a seam of minerality. This is a serious Sauvignon Blanc that would work well with delicately spiced food and meatier fish such as turbot.
Catriona Felstead, MW - Wine Buyer
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