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Dog Point Vineyard - making wines of passion
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| Dog Point Vineyard in Marlborough is one of New Zealand's up and coming names in wine production. Little wonder with their leaders being the heralded team of winemaker James Healy and viticulturalist Ivan Sutherland who both played no small part is helping to make the name of Cloudy Bay famous. In 2003 they launched the Dog Point label and their wines have made a huge impact. They make two sauvignon blancs, a chardonnay and a pinot noir - all the wines are excellent but their Section 94 Sauvignon Blanc is arguably the best savvy to come out of Marlborough - it is a winemakers wine with all the nuances and subtlety of the finest French Sancerre. |
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Above: The brains trust, Winemaker James Healy (left) and viticulturalist Ivan Sutherland at Dog Point Vineyard's Bell House Homestead in Marlborough's late afternoon winter sun.
Left: Looking north over Highfield Winery from Dog Point. Photos 25/6/06
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One of New Zealand's best ever Sauvignon Blancs, the Dog point Section 94 is the 'reserve' hand-crafted version made from only the best, low cropped fruit. The winemakers, James Healy and Ivan Sutherland, were the winemakers at Cloudy Bay where among other great wines they made was 'Te Koko.' The wine has grapefruit and and lifted floral aromatics of white flowers set against a background of complex yeast lees character. It has a dry, rounded palate, degree of minerality, excellent balance and an exotic finish. It is a very textured wine that leaves the palate clean. The wine has been aged for 18 months in French oak barrels and will cellar from 3 to 5 years. Price $32.90. Limited quantities. |
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The Dog Point range of wines are of a consistently high quality and include the 2003 Pinot Noir (right), Chardonnay 2004 and the traditional Sauvignon Blanc 2005. The Pinot exudes a bouquet of violets and of ripe, red and black stone fruits. The palate is rich and spicy with excellent varietal character and hints of integrated toasty oak, firm/fine tannin structure and a long, lingering finish. The wine is matured in new but mostly old French oak for 18 months prior to release. The vintage of 2004 was a difficult year for pinot noir in both Central Otago and Martinborough but Marlborough's top pinots have fared better. This wine is drinking beautifully right now, and will improve with cellaring over the next 3-5 years. Our price for the Pinot Noir 2004 is $39.90. |
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Intense aromas of grapefruit, rind, linseed and roasted nuts exhibiting savoury notes from extended contact with yeast lees. The palate is a full bodied expression of the variety showing intensity of structure with integrated citrus flavours and chalky textured lees character. This wine spends 18 months maturing in new and mostly old French oak. Brilliant chardonnay. Price $32.90 |
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