Te Koko is Cloudy Bay's most serious wine — a barrel-fermented Sauvignon Blanc that moves far beyond the fresh, zesty Marlborough style into something more textured, complex and age-worthy. Named after the ancient Māori name for Cloudy Bay, this is a Sauvignon Blanc built for depth, patience and evolution in bottle.

My Wine Man on Cloudy Bay

Cloudy Bay is one of New Zealand's most iconic wine estates — the label that defined Marlborough Sauvignon Blanc globally after its founding in 1985. Te Koko represents a completely different philosophy within the estate. Rather than focusing on primary fruit and immediacy, it is fermented in French oak using wild yeast, followed by extended lees ageing. This approach builds structure, texture and savoury complexity, showing that Marlborough Sauvignon Blanc can move into a serious, cellar-worthy style without losing identity.

Tasting Notes

A layered and evolving bouquet of white peach, preserved lemon and subtle tropical fruit, followed by honeyed undertones, toasted oak spice and a faint saline mineral edge. The palate is medium to full-bodied with a rich, textural core, balanced by fresh acidity and fine structure. The finish is long, refined and gently savoury.

Style & Drinking Window

Medium to full-bodied with rich texture and fresh acidity. Drinking beautifully now and built for evolution — will hold and develop through 2030. Serve at 10–12°C. Allow 15–20 minutes in the glass to fully open up.

Food Pairing

The barrel-fermented texture and citrus-spice complexity of the 2023 Cloudy Bay Te Koko Sauvignon Blanc make it a beautiful match for Lilydale Free Range Boneless Double Breast Butterflied Chicken with Lemon & Herb from My Meat Man. The wine's citrus, peach and subtle oak mirror the bright lemon and herb character of free-range chicken beautifully — roasted with herbs and served with a light cream or beurre blanc, the wine's structure balances the richness while maintaining freshness.

Why This Is a Smart Buy

At HK$419, Te Koko sits in a rare category of serious, barrel-fermented Sauvignon Blanc that can genuinely compete with white Burgundy in texture and complexity. It delivers Cloudy Bay pedigree, winemaking precision and ageing potential — making it one of the most distinctive Sauvignon Blancs available.

Looking for a Different Style?

2023 Greywacke Wild Sauvignon Blanc — more herbal, wild ferment, similar complexity.
2018 Dog Point Section 94 Sauvignon Blanc — richer oak style, deeper structure, more powerful.
2022 Amisfield Central Otago Sauvignon Blanc — leaner, mineral-driven, Central Otago expression.