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| The Maori word for Cloudy Bay Te Koko is a wine made in the cellar, not in the vineyard. Unlike the Sauvignon Blanc which is cool fermented in stainless steel, Te Koko is fermented in LARGE OLD oak barrels. These don't impart any oak character or flavour. The wine is left alone to start fermenting on its own yeast cells naturally. This is risky as sometimes it takes many months to kickstart and you lose control of the procedure (most modern wines are inoculated with yeast strains). Oak is a natural vessel and allows air to flow around the wine, which ages and softens the acids and gives a soft and silky mouthfeel. An alluring and exotic mix of mango and pineapple infused with herbal notes of thyme and sage fades to traces of fresh ginger and smoky oak. Seamlessly integrated after three years in the cellar, the full-bodied palate shows vibrant citrus flavours layered over a mealy, pistachio nuttiness, deftly finished by the merest influence of oak. |
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