cloudy bay te koko sauvignon blanc 2019
Aromatic on the nose, with notes of white peach, preserved citrus and a hint of tropicality. The palate is expressive and vibrant, with a balance between ripe stone fruits and citrus intensity. With time in the glass, the wine opens out to reveal appealing guava and rambutan characters, alongside some more honeyed characters. Concentrated and complex, the wine finishes long, with lingering notes of orchard fruit and a pleasing burst of freshness.
93 points - Wine Spectator
"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."
93 points - James Suckling
"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."
93 points - Vinous
"In recent years, Cloudy Bay has curbed its enthusiasm when it comes to making Te Koko, and that's a good thing. New oak has fallen to around 10%, as has the ratio that undergoes malolactic conversion (between 1996 and 2009, this cuvÃ©e was 100% mlf). Round and supple, this offers tangy notes of fresh black currant, white flowers, nettles and subtle passion fruit. Balanced yet linear acidity provides length and purpose on the fragrant, drawn-out finish. A couple of years in bottle has allowed the components to harmonize; this is drinking beautifully now but will hold. Drinking window: 2020 - 2025"
91 points - Robert Parker's Wine Advocate
"Cloudy Bay's 2016 Te Koko Sauvignon Blanc is marked by scents of pencil shavings and citrus fruit on the nose, while the medium-bodied palate features a silky texture allied to bright acidity that calls to mind certain well-made Pessac-LÃ©ognan whites. Rather taut and linear, it could use another year or two to settle down, although it will likely never be as opulent or generous as the wonderful 2015."
90 points - Wine & Spirits
"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."
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