READ · COMPARE · EXPLAIN
Cloudy Bay: distinguishing Sauvignon Blancs made in the same year
This is a producer that makes Sauvignon Blanc in Marlborough, New Zealand. In addition to standard Sauvignon Blanc, they also produce Te Koko, which is barrel-fermented from selected parcels, demonstrating different styles from the same variety.
Comparing 2023 Sauvignon Blanc and Te Koko. By reading about grape selection, yeast, and vessel combinations, you learn about winemaking that isn't a binary choice.
Questions for this course
Is standard Sauvignon Blanc always fermented in stainless steel?
Before you start reading, briefly jot down your thoughts. You will rephrase them at the end.
To applied practice using the material ↓
To explanation task notes ↓Cloudy Bay / Learn from the producer
New Zealand / Marlborough / Wairau Valley
Also known as / Alternative names: Cloudy Bay
Update date: 2026-09-24
Match both the vintage and the grape variety.
Both wines are Marlborough Sauvignon Blanc from 2023. However, Te Koko uses grapes from selected vineyard parcels, with yield and ripeness managed. Even with the same year and grape, this is not like an experiment changing only the fermentation vessel for the same juice.
Standard cuvée also includes barrel aging
Sauvignon Blanc 2023 is primarily fermented in stainless steel tanks, but about 5% is fermented in large oak vats. In addition to the use of selected yeast, some lots undergo spontaneous fermentation. The composition cannot be described simply as either stainless or barrel, or selected yeast versus spontaneous fermentation.
Te Koko's multiple containers
Te Koko 2023 is hand-harvested and fermented with wild yeasts. Aging is carried out using a combination of barrique, oak vats, and tulip-shaped concrete tanks, together with the lees. Do not assume that all the wine is aged in small barrels merely because it is introduced as barrel-fermented white.
Select lots and combine into a single wine
For the standard Sauvignon Blanc 2023, 82 lots were tasted and 50 selected for the final blend. The number 50 does not mean 50% of the blend. This is an example where, even using the same variety, the finished wine depends on the vineyard and lot selection.
What to align and what to compare.
Raw material
- Conditions to standardize
- 2023, same variety
- Conditions for comparison.
- Selection of parcels for Te Koko
- Additional points to confirm
- It is not just a comparison of vessels.
Fermentation
- Conditions to standardize
- Use the raw material as base wine
- Conditions for comparison.
- Stainless steel-centered and barrel fermentation
- Additional points to confirm
- About 5% oak barrel even for the standard cuvée
Finishing
- Conditions to standardize
- Multiple lots
- Conditions for comparison.
- Select 50 out of 82 for the standard cuvée
- Additional points to confirm
- Separate number of lots from volume ratio
Order of reading and key points to consider in each article
0 / 3 articles completed
Next article →Progress is recorded as the completion of reading articles. This does not include completion of explanatory assignments.
READ · HYPOTHESIZE · RECONSIDER
Cloudy Bay document analysis: distinguishing Sauvignon Blancs made in the same year
Verify the ingredients and processes in the materials and consider reasons for differences.
The numbers are based on documentation from the indicated year, or the product description at the time of confirmation. Descriptions without a vintage do not guarantee specifications for all vintages.
| Comparison items | Sauvignon Blanc 2023 | Te Koko 2023 |
|---|---|---|
| Raw material | Multiple vineyards in Wairau. | Management of the selected parcel |
| Fermentation | Mainly stainless steel, about 5% large oak vat | Barrel fermentation with wild yeast |
| Maturation references | The final blend selects 50 lots. | Aged on lees in barrique, oak vats, or concrete |
| Differences remaining after comparison | Ingredients, yeast, lot selection | Ingredients, yeast, vessel, maturation |
Each hypothesis or reflection can be up to 2,000 characters. You can save your answers even if you only select an option.
Manually save to this browser. When you reopen, you can continue from where you left off. This is a separate record from the course explanation task notes. If you save with all fields unselected or blank, this exercise record will be deleted.
Read the explanation for each question
By answering in the selection field, you can compare your answers and explanations using the top button. Freeform responses will not be automatically graded.
What fermentation vessel is used for the standard cuvée?
The source lists the main vessel and a small amount in a different vessel. If summarizing as mainly stainless steel, do not omit all mention of barrel aging.
How is Te Koko aged?
The 2023 description includes barriques, oak vats, and concrete tulip-shaped vessels. The term 'barrel fermentation' alone doesn't convey the full composition of aging.
What does it mean to have selected from 82 to 50?
This is the number of lots. Since the volume of each lot is not given, you cannot convert this count ratio to volume percentages or loss rates of the finished wine.
Basis and sources for the exercise
Practice exercises in comparison
Compare the raw materials and processes in the documentation, and explain the choices made by the producer.
Read examples of organizing comparisons
| Conditions for Comparison | Sauvignon Blanc 2023 | Te Koko 2023 |
|---|---|---|
| Raw material | Multiple vineyards in Wairau. | Management of the selected parcel |
| Fermentation | Mainly stainless steel, about 5% large oak vat | Barrel fermentation with wild yeast |
| Maturation references | The final blend selects 50 lots. | Aged on lees in barrique, oak vats, or concrete |
| Differences remaining after comparison | Ingredients, yeast, lot selection | Ingredients, yeast, vessel, maturation |
Sources of materials used for comparison are listed in the text and exercises.
Explain in your own words
Explain why the standard cuvée cannot be described as 100% stainless steel, and state the non-barrel-related reasons for the flavor differences with Te Koko.
Check after writing
- Did you overlook small amounts of wood barrel use?
- Did you distinguish between fermentation and maturation?
- Are you confusing the number of lots with percentage?
Save response to explanation task
Compare your initial thoughts with how they have changed after reading the article.
Maximum 5,000 characters. This is stored within this browser. Press "Save" to record your note. Saving a blank will delete this note.
View saved notes →