We began hand-picking the Sauvignon Blanc used for Te Koko on 4th April. The fruit originated from the Rapaura, Renwick and Brancott subregions. The harvest window was short and swift with the picking completed within the week, on 10th April.
After gentle pressing and settling for a period of 24 hours, the juice was racked directly to French oak barrels (8% new) where it underwent a slow and steady fermentation that was initiated by indigenous yeasts. The primary fermentation carefully progressed, gaining complexity over four to five months under the watchful eye of our winemaking team. The wine rested in barrel on fine for 15 months. Careful maturation in the cellar creates the unique texture and acid profile of Te Koko, with the resultant wine reposing a delicate balance. The barrels were diligently tasted prior to the final blending and bottling.
"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."