Our 2011 Te Koko offers aromas of lemon citrus, bees wax and passionfruit flower. The plate is generous with layers of green mango, white pepper and flint; it’s richly textured but shaped by fresh acidity. Subtle tropical fruit and taut minerality linger on the plush finish. Te Koko is incredibly food friendly, complementing a range of cuisine. We particularly enjoy it with savoury dishes highlighted by fresh herbs or aromatic spice.


Michael Cooper says: 4.5/5 stars
New Zealand's most internationally acclaimed wine is sought after from Sydney to New York and London. Its irresistibly aromatic and zesty style and intense flavours stem from 'the fruit characters that are in the grapes when they arrive at the winery'. It is sourced from company-owned and several long-term contract growers' vineyards in the Rapaura, Fairhall, Renwick and Brancott districts of the Wairau Valley, Marlborough. The juice is mostly cool-fermented in stainless steel tanks and aged for up to two months on its yeast lees before bottling. The 2011 vintage was harvested over a month, at an average of 22.5 brix, and a small portion of the blend was fermented in old French oak barriques. A weighty, dry wine, finely textured, it has fresh, ripe passionfruit, melon, capsicum and lime flavours that build across the palate to a resounding finish. A sophisticated - rather than 'full-on', pungently herbaceous - style of Sauvignon Blanc, it has great finesse and drinkability.