Availability: 100 in stock
A full bodied, complex and textural Sauvignon Blanc. Tropical fruit aromas couple with a flinty quality on the nose. Honeysuckle, lemon zest and racy acid come through on the palate with a defining french oak finish.
Established in 2002, Dog Point is a privately-owned vineyard based in Marlborough and a brand whose name is synonymous with quality throughout New Zealand. Set up by partners Ivan & Margaret Sutherland, and James & Wendy Healy. Ivan and James worked together at the oh-so-famous ‘Cloudy Bay’ and decided they wanted to branch out and make wines on their own, and we are oh-so-glad they did.
‘Dog Point Vineyards’ is located in the Wairau Valley in Marlborough, arguably New Zealand’s most iconic winegrowing region. The Vineyard and winery are certified organic and promote environmentally friendly, sustainable and thoughtful winemaking practices – a now staple trend in New Zealand winemaking. The Dog Point team are determined to make wine that not only reflects their site and region, but has an essence of the people and their passions in the bottle too.
That name ‘Dog Point’ dates back to some of the first settlers in the region. These were the days where fences were few and far between and the men on the land would use dogs to herd their sheep. Shepherd’s dogs often got lost or wandered off and would form a pack of dogs, that in turn started hunting the sheep they were once originally commissioned to protect. Eventually the settlers were able to remove the wild dogs, and from there the area became known as “Dog Point”.
One of Dog Points unique selling points is the fact they only produce four wines with the intent that each bottle has impeccable attention to detail. Their Sauvignon Blanc typifies Marlborough with its grassy, herbaceous and citrus driven core. The other three wines are all barrel fermented and something to behold. The ‘Section 94 Sauvignon Blanc’ is a wild yeast explosion, a lively and vibrant Chardonnay, and Pinot Noir that has to be tried to be believed.
Marlborough is New Zealand’s largest and most famed wine region. Early successes with the Sauvignon Blanc varietal range far and wide, landing NZ on the international wine map. With vintners interest in varied terroir and varieties escalating the recognition of the region globally adding fuel to the fire. Soon enough winemakers took to the cooler sub-regions of Southern Valley’s and Awatere. Back in the 1980s as an understanding of the regions potential slowly unfurled, farmers and foresters alike made the switch to viticulture and the industry blossomed.
Resting to the east at the tip of the South Island, Marlboroughs enjoys long drawn out daylight hours, coupled with a clear, cool atmosphere at night. This union results in a long, leisurely ripening period, greatly contributing to the grapes intensified flavours while the chill of the night retains the acidity levels.
Consisting of the three sub-regions; Wairau Valley, Awatere Valley and the Southern Valley’s. Marlborough has a diversified range of terroirs, allowing for impressive variation in style, minerality, and flavour. As the name suggests, the Southern Valleys sit south of the Wairau Valleys and houses the Omaka, Fairhall, Brancott, Ben Morven and Waihopai valleys – Marlborough’s original sites. The southern location of these valleys and the soils relatively heavier clay content is a key factor in the regions ability to produce such a diverse range of wines.
Enjoying the slightly warmer north of the region, the Wairau Valleys sit more inland and benefit from the Wairau River running through, decreasing the need and frequency of irrigation. With each of the sites here having varying soil profiles consisting of alluvial gravel, wind borne loess and greywacke. Each vineyard will produce a unique wine, with flavour inherited from its unique soil composition. Although it must be noted, no matter how far a style strays, the rich fruit intensity that’s a hallmark of the region can always be found.
Close to the Coast lies Awatere, arguably Marlborough’s most distinctive sub-region. The windier and cool location means the vines have a lower yield, meaning the wines produced have an incredibly distinctive character as each abstraction and variation isn’t diluted. The Herbaceous and flinty minerality truly reflect the sub-regions unique Terroir, while the good aromatics one can find stem from a decrease in the vigour of the vines.
As New Zealand’s largest wine region, housing around 77% of the countries vines and producing over 75% of the Sauvignon Blanc, Marlborough has an upward trajectory and an exciting future.