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2009 Cloudy Bay "Te Koko" Sauvignon Blanc Marlborough New Zealand
Those who have tasted the extraordinarily complex and rich Pouilly-Fume wines that the late Loire Valley wild boy and Sauvignon Blanc Icon Didier Dagueneau used to craft will love Te Koko.
I had the pleasure of meeting Didier at a few tastings in the mid '90s and will never forget these brief yet memorable encounters. Wherever you are now, I'm sure you continue to craft wonders in the very unique style characteristic of your personality. Hommage a toi Didier, the wine world misses you and your gems.
"The grapes were harvested in the cool of night to preserve fruit flavour and loaded immediately into the presses. After settling the juice for a period of two to three days, the juice was racked directly to the French oak barrel (less than 10% of which was new) and allowed to undergo a slow wild or “natural” fermentation. The primary fermentation, which took until December (8 months) to complete in some batches, was followed by spontaneous malolactic fermentation. The wine was left in barrels on yeast lees until October 2010, when it was racked and lightly fined for clarity. The wine was bottled mid-November." - Courtesy of http://www.cloudybay.co.nz
Behind its clear, clean pale yellow robe with greenish nuances, Te Koko 2009 presents a nice, clean, aromatic nose full of mineral, floral, and slightly oaky notes mingling with zesty white and yellow fruit. Lovely and expressive despite the woody hints, which are quite present yet well integrated into the other aromas. At first, on the palate, it almost feels like a white Burgundy, somewhat similar to those of Domaine Leflaive, yet with a touch less mineral, but with ripper fruit. The rich texture is definitely reminiscent of a good and ample Pouilly Fume. The mineral and acidity balance well the voluminous mid-palate and gently extend towards the long finish. Loved it. (Tasted 2.11.2012)
Enjoy,
LeDom du Vin
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