Cloudy Bay's Te Koko was the first widely commercialized version of barrel-fermented Marlborough Sauvignon Blanc, and it remains near the top of the pack. Notes of toasted nuts add a rich veneer to the core of stone fruit and melon, which then finishes on a refreshing, grapefruity note.
Moët Hennessy USA
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Czerwinski has been a wine journalist, editor and taster for over a decade and is a regular wine panelist, speaker and educator for events and organizations worldwide.