In the early 80s, when, after detailed analysis of the soil and climate, David Hohnen and Kevin Judd planted their first vines in the Cloudy Bay on the Wairau River Delta, they could never have imagined that reference would produce wine in Marlborough region. Unlike the Loire, other region with some of the best Sauvignon Blanc comes with a mineral content and acidity higher than wines of New Zealand, the Mediterranean climate of Cloudy Bay, combined with its rocky clay soil, contribute to the typical wine characterization. But it is not only the Cloudy Bay terroir to be unique. Even the methods used to produce the wine are extremely laborious and complex: the collection during the cool morning and night hours, the gentle squeezing, filtration, fermentation in cooled steel tanks and heated with natural yeasts and cultivated. The Sauvignon Blanc comes from Cloudy Bay Vineyard regularly get more than 90 points (out of 100) in the rankings of the best wines. But instead of resting on their laurels, the winemaker Tim Heath expert has created a "new" Cloudy Bay Sauvignon Blanc, named Te Koko, the Maori name of Cloudy Bay Te Koko-o-Kupe (Kupe was an adventurer and explorer Maori) . The classic Cloudy Bay wines recall the delicate glass and steel structures mind while with marine influence the Te Koko is more like a colonial Baroque painting: aromas of sweet and exotic spices, jasmine flowers, ripe lemons, green mango, nougat , citriodoro thyme and fresh ginger. Pasty, rich and eccentric. Perfect with caramelized vegetables, fresh goat cheese, oysters and dishes flavored with sage and thyme.