We’re kicking off the weekend with something you can find at most liquor stores. What we love about the story is that it’s rebellious — and vibes like the blind leading the blind.
ABOUT CLOUDY BAY
Cloudy Bay was established in 1985 and is the winery that single-handedly put New Zealand's Marlborough region on the global wine map. It was one of the first five wineries established in the area, recognizing the potential for Sauvignon Blanc. The explosive international success of its early vintages in the 1980s created the benchmark style for the grape: vibrant, aromatic, and intensely fruity. In 2003, the pioneering estate was purchased by the luxury group LVMH, cementing its status as a global icon.
It has a “secret son“…
By the early 1990s, Cloudy Bay’s pristine, tropical Sauvignon Blanc was a global phenomenon—the "Coca-Cola" of wine. But winemakers James Healy and Kevin Judd felt trapped by their own success, bored by the repetitive pressure to produce the same consistent "fruit bomb" year after year.
Inspired by the complex white Burgundies they drank privately, Healy proposed a rebellious "back-room experiment": What would happen if they took their high-quality Sauvignon Blanc fruit but treated it like a serious, structured Chardonnay instead of a fresh aperitif?
They ditched the safety nets of modern winemaking. Instead of temperature-controlled steel tanks and predictable commercial yeasts, they siphoned juice into French oak barrels, relying entirely on risky, untamed "wild" yeasts naturally floating in the vineyard air to start fermentation.
For months, it looked like a disaster. The wild fermentation was sluggish and smelled funky, like a swamp. It was winemaking blindfolded. Judd was skeptical, but Healy insisted on patience, waiting for the chaotic, raw juice to evolve on its own terms.
A profound transformation finally occurred. The rough edges smoothed out, revealing a wine that was the antithesis of the standard style: rich, savory, creamy, and intensely complex. It was a "beast" of texture, shaped by oak and extended lees contact.
Refined in secret until its release as the 2000 vintage, they named it "Te Koko"—the ancient Maori name for the bay—to signal its elemental, raw roots. It electrified critics and became a cult icon, proving that the winery famous for standardization secured its ultimate legacy by embracing chaos.
FUN FACTS
⚓ A Captain's View
The winery is named after the body of water Captain James Cook christened "Cloudy Bay" during his voyage to New Zealand in 1770
🔥 Sauvignon Blanc Pioneers
Cloudy Bay was one of the very first Marlborough wineries, and its explosive international success helped establish the region's global reputation for Sauvignon Blanc.
🍾 More Than Just Sauvvy
While famous for its Sauvignon Blanc, the estate also produces a prestigious traditional-method sparkling wine named "Pelorus."
WINE STYLE
Primary Aromas: what you get from the grapes
White nectarine, kaffir lime, confit lemon, and grapefruit zest, layered with exotic floral notes and a distinct savory herbal edge (lemon thyme).
Secondary Aromas: what you get from fermentation
Te Koko undergoes Wild Yeast Fermentation in French oak barrels and extensive lees aging. You are going to taste savory complexity: beeswax, flint (gunpowder), woodsmoke, ginger, and a rich, creamy texture akin to nougat or fresh brioche.
Tertiary Aromas: what you get from aging
Toasted hazelnuts, marzipan, savory honey, and dried herbs/minerals.
THE CRITICS
“A well-rounded, flavorful and inspired sauvignon blanc with papayas, passion fruit sorbet and fresh herbs on the nose. Medium-bodied with bright acidity. Delicious lime character on the palate, with a succulent texture. Long, focused and savory finish. Drink or hold. Screw cap.“
“Pale straw yellow. The lightest of oak notes on the nose but real texture underneath. I wonder what volume of this wine is made? It has much more delicacy than most white Pessac Léognans, for which the team should be credited.”
VINTAGES
Better for aging
2019
Marks the beginning of a "new era" for Te Koko, where winemakers explicitly dialed back the tropical notes to focus on structure and acidity. It has the backbone to evolve beautifully for another 10+ years, developing that signature smoky, savory complexity.
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Ready to drink
2015
If you can find a well-stored bottle, this is the sweet spot. It has shed its youthful aggression and is now singing with notes of toasted nuts, ginger, beeswax, and lemon curd. A perfect example of why this wine is a cult icon.
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Value pick
2020
Widely regarded as a "near-perfect" vintage with sunny days and cool nights. It offers incredible balance and is relatively accessible in price compared to older, rarer vintages. It drinks well now but also has great potential—a high-reward bottle for your cellar.
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HOW TO SERVE
Temperature
Serve at 50–54°F (10–12°C). Do not serve it ice-cold, or you will mute the complex textures. If it comes straight from the fridge, let it sit on the table for 15–20 minutes before drinking.
Glassware
Because Te Koko is fermented in oak and has complex savory notes, it needs oxygen to open up. A standard narrow white wine glass is okay, but a wide-bowled glass is better to release the aromas of smoke and stone fruit.
Food Pairings
This is a gastronomic wine, meant for food rather than just sipping solo.
Seafood: Pan-seared scallops, crayfish, or roasted salmon.
Asian Flavors: It pairs brilliantly with lemongrass, ginger, and coriander—try it with Thai curries or Vietnamese dishes.
Cheese: Goat cheese (Chèvre) or semi-soft sheep’s milk cheese.
WHERE IT IS
230 Jacksons Road, Rapaura, Blenheim 7273, New Zealand
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