Complimentary Glenmorangie The Original 350 ml with orders above 120€ with the code: VATERTAG
Terms & Conditions
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Product Details
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Bold, layered and finessed, Te Koko 2013 captures the essence of Marlborough’s terroir. Wild fermentation and oak ageing creates a splendid Old World interpretation of New Zealand sauvignon blanc.
The grapes for Te Koko are sourced from some of the estate’s oldest vines – this is a sauvignon blanc with fresh fruit flavours, bright acidity, creaminess and intriguing minerality. -
How to enjoy
- The perfect serve - Refrigerate up to three hours before serving
- Service temperature - 10-12°C
- When to drink - Drink now through 2023
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Closure - Screw Cap
- Health warning - Contains sulphites
- Alcohol by volume - 13.5 % Vol.
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Blend and Origin
Cloudy Bay Te Koko 2013
The grapes used to create Te Koko 2013 were harvested from some of the oldest vines on the Cloudy Bay estate – in Rapaura, Brancott and Renwick. The fruit was picked during the night to preserve its fresh flavours. Fermentation in French oak barrels (8% new), partial malolactic fermentation and 18-month barrel maturation on lees adds complexity and texture.
Additional delivery charges may apply. This product can only be purchased by persons over 18 years of age.
Food pairing:
Asian spices and seafood complement this wine’s vibrancy
Starter
The fresh fruitiness and bright acidity of Te Koko 2013 make it a perfect pairing for seafood. Try pan-seared scallops, salmon tartare or sesame-crusted tuna with a ginger-miso dressing.
Main
Crab with a hint of ginger will pair excellently, as will Thai green curry, with Te Koko softening the spiciness of these dishes.
Food pairing:
Asian spices and seafood complement this wine’s vibrancy
Starter
The fresh fruitiness and bright acidity of Te Koko 2013 make it a perfect pairing for seafood. Try pan-seared scallops, salmon tartare or sesame-crusted tuna with a ginger-miso dressing.
Main
Crab with a hint of ginger will pair excellently, as will Thai green curry, with Te Koko softening the spiciness of these dishes.