2015 Te Koko Sauvignon Blanc
Prezzo di mercato
Opzioni di acquisto
Note di degustazione
Multi-site blend with a significant proportion from Wairau. Gentle pressing. Settled for 24 hours. 8% new oak fermentation with indigenous yeast for 15 months. Partial MLF. TA 7.9 g/l, pH 2.98. Pale-medium lemon gold. Bacon fat, spice and smoke. Vanilla edge to touches of capsicum and gooseberry. Rich, textured palate with spice, vanilla and waxiness to gooseberry and boxwood. Complex and long, if you like the style. (TJ)
Punteggi della critica
Punteggio medio
Joe Czerwinski, Wine Advocate
Tim Jackson MW, jancisrobinson.com
Altre recensioni e punteggi
The 2015 Te Koko has less of the pyrazine elements than the 2014, is more mineral-driven and shows greater clarity and tension. The elegant palate is well balanced with a fine bead of acidity and hints of blackcurrant leaf and aniseed towards the complex and quite persistent finish. This is a delicious Te Koko that should give a decade of drinking pleasure, possibly more.
As more wineries have adopted this style of Sauvignon Blanc, Te Koko isn't the standout wine it once was. That doesn't mean it's not still excellent. The 2015 Te Koko offers pungency and passion fruit on the nose, followed by a wine of great concentration and intensity. Hints of struck flint add complexity, while the mouth-filling palate boasts a rich, multilayered texture and a lingering finish. Only 8% aged in new French oak and about a third of the wine went through malolactic fermentation, leaving it with crisp acids and a great sense of elegance and balance.
As more wineries have adopted this style of Sauvignon Blanc, Te Koko isn't the standout wine it once was. That doesn't mean it's not still excellent. The 2015 Te Koko offers pungency and passion fruit on the nose, followed by a wine of great concentration and intensity. Hints of struck flint add complexity, while the mouth-filling palate boasts a rich, multilayered texture and a lingering finish. Only 8% aged in new French oak and about a third of the wine went through malolactic fermentation, leaving it with crisp acids and a great sense of elegance and balance. Feb 2018, www.robertparker.com