Estates
28 April 2015 News

Dog Point’s Section 94 2010 Sauvignon Blanc is included in Decanter’s “22 Must-Try Sauvignon Blancs!”  The wine, which was given an 18.5/20 (95/100 pts) score by Decanter, is described as having a “discreet ripe citrus nose. Flavours of very ripe grapefruit, intense and crystalline, its racy fruit a very pure expression of Sauvignon. Very long.”

The complete list can be read here!

 
15 April 2015 News

Wine Advocate’s Wine of the Day is Dog Point’s 2012 Pinot Noir with 93 points!  The great review reads: “Medium to deep ruby-purple in color, the 2012 Pinot Noir opens to a lovely core of red and black cherry fruits accented with hints of violets, lavender, forest floor and mossy bark. Medium-bodied, it has a solid backbone of grainy tannins and lively acid supporting the muscular berry and earthy flavors. It finishes long and clean.”  Wine Advocate recommends drinking from now through 2019.

 

 

 

 
23 February 2015 News

Decanter magazine features the article “A Decade of Dog Point,” which examines a vertical tasting of the New Zealand winery’s offerings.  Highlights of the tasting are featured below.

  • Section 94: “The Sauvignon Blanc releases from a single-vineyard block that spend 18 months in oak.  These were totally convincing in style, my highest mark going to the 2006, followed by the 2012 and 2013, both with 10 years in front of them.”
  • Sauvignon Blanc: “The best of the region; the floral 2014 (17.5/91pts, drink 2015-2020); the Sancerre-style 2013 (17.25/90+, 2015-2017); the lighter 2012 (17/90, 2015-2016); the characterful 2011 (18/93, 2015-2018), down to the vibrant 2006 and still youthful 2004.”
  • Chardonnay: “The 2013 ‘pure Burgundy’ (17.75/92, 2015-2020); the 2012 showing more lemony fruit and good vineyard depth (17.75/92, 2015-2020); the 2011 with super length and balance (18/93, 2015-2020); the 2010 more open, almost as good; the 2009 ready now and both the 2006 and 2005 showing breadth and freshness.”
  • Pinot Noir: “A revelation.”

 

 
15 December 2014 News

The Australian wine review has some great coverage from the recent Decade of Dog Point Tasting in Sydney! Below is the intro to the piece. Click here to read the full article.

“Wine tasting becomes that much more special when there’s emotion involved – and there was a helluva lot of soul-baring at the recent Decade of Dog Point celebration.
Much of the emotive energy came because it was the first time ever the Dog Point team had tasted every wine they’d ever made, with absolutely no one quite sure how the wines would taste.

Even Ivan and James, the winery co-founders, looked fidgety about opening up their winemaking back catalogue.

But they needn’t have worried – all this tasting illustrated was just how drinkable (and regularly bloody exciting) even the older ‘standard’ Sauvignon Blancs were.”

 

 

 
15 December 2014 News

New Zealand wine writer Raymond Chan writes about his experience at the first Decade of Dog Point tasting in Marlborough. Below is an excerpt.

“The Dog Point Sauvignon Blanc is at the more complex end of the variety’s expression without going to full-on winemaker inputs. It relies on its fruit for its character, but the breadth, range and layers of flavours are on another level compared to the vast majority of other Marlborough Sauvignon Blancs. The ‘Section 94’ is Sauvignon Blanc in an alternative style, with strong and positive winemaking art that still respects the fruit. Many see it as their version of Cloudy Bay ‘Te Koko’, and while it shares the same alternative Sauvignon Blanc category, it is a very different wine, and one in its own right. The Dog Point Chardonnay is arguably one of New Zealand’s top Chardonnays, quite contemporary in style with great complexity. And the Dog Point Pinot Noir is rapidly joining the status of the other wines, showing the potential of Marlborough’s Southern Valleys as a district for outstanding Pinot Noir.”

Click here to read his complete notes!

 
15 December 2014 News

An article in The Standard, “When Dogged Determination Meets Kiwi Craftsmanship,” goes into detail about Dog Point’s offerings and the estate’s production process.  The Marlborough estate has celebrated ten years of wine releases in 2014 with wine tastings around the world.  Of note is Dog Point’s Section 94 Sauvignon Blanc.  Owner James Healy explains, “Our Section 94 does have a habit of dividing wine lovers and probably the single feature that does this is the flinty character that the wine displays.  It is the result of the soils found in Section 94 combined with the wild yeast ferment that we use to make the wine.  It is a personality trait that can vary in intensity from year to year and is something that is found in Chardonnay from some producers in Burgundy and a few in the New World as well, but it does take people by surprise when they find it in Sauvignon Blanc!”

The entire piece can be read here.

 
15 December 2014 News

A recent article in the Telegraph Luxury section describes a tasting of four Dog Point offerings.  The writer’s views of the Marlborough wines are listed below.

  • Sauvignon Blanc 2013:  “The 2013 is looking magnificent…Dog Point Sauvignon Blanc 2013 plays with the flavours of juicy shards of white and pink grapefruit, with lemon and minerals.”
  • Dog Point Section 94 Sauvignon Blanc: “an oak-aged sauvignon. Dog Point Section 94 Sauvignon Blanc comes from a particular block in the original Dog Point vineyard and is matured in French oak barrels to give it more fullness and texture.”
  • Dog Point Chardonnay 2011: “has a pleasing clash of smoky oak and vivid citrus but it doesn’t feel heavy or locked-in.”
  • Dog Point Pinot Noir 2013: “Tasting down from 2013 to 2004 and then back up again through the years, you can feel them homing in on the potential of the raw material, making decisions (changing the balance of the clones used, reducing the toastiness of the oak, and now also including more grape stems in the ferment) that pull the wine into better shape, so it hangs like the folds of a heavy damask curtain, and smells like the scent of very ripe, dark raspberries when tropically-fat drops of rain are falling at dusk.”

The entire article can be read here.

 

 
9 December 2014 News

The folks at Dog Point Vineyard have begun a series of special trade tastings around the world,  featuring every vintage of every wine they’ve ever made from 2004 on. The 10th anniversary celebration, called “A Decade of Dog Point,” is scheduled to take place in San Francisco and New York in the Spring of 2015.  An article from the New Zealand Herald talks about the first very tasting in Marlborough. Below is an excerpt; click here to read the full article!

“”You can’t call your wine a dog!” declared an Australian distributor when James Healy and Ivan Sutherland showed him plans for their new label. “We were mildly panicked for a while, but then thought ‘bugger it’,” recalls Healy. A decade later and Dog Point has established itself as an iconic name in New Zealand wine.

Healy and Sutherland have been celebrating 10 years of Dog Point by hosting a series of tastings featuring every wine the label has ever made from the 2004 vintage onwards. I was lucky to attend the one held last month on their home turf, in Marlborough, which offered a fascinating insight into the wines and the people behind them.

Dog Point has become such an intrinsic part of New Zealand’s fine wine scene, it feels like it’s been around forever. But then Healy and Sutherland are no Johnny-come-latelies and hit the ground running after honing their skills as winemaker and viticulturalist respectively at Cloudy Bay.”

 
10 October 2014 News

Decanter’s November 2014 issue featured their “Weekday wines”, 25 under $20, for great wines that are a must-try. Their tasting team picked Dog Point’s 2013 Sauvignon Blanc as one of the “25 exciting and accessible wines”. The review and scores is as follows: 17.5 (91 points) “A classy and serious Kiwi Sauvginon, which takes its name from the herds of dogs used by the first settlers to protect their sheep. The palate is wonderfully harmonious, with notes of grapefruit and herbs, while the fresh acidity keeps things ticking along. Very stylish.”

 
6 October 2014 News

An article on Dog Point’s “magical  Sauvignon Blanc,” Section 94, appeared in the Australian Financial Review this past weekend. See below for an excerpt, in which James Healy discusses the unique winemaking process for Section 94. The full article can be found here.

“I asked James Healy about Section 94 and he told me: “Section 94 is a block of sauvignon blanc established in 1992 and is named after the original 1800s survey of where the vineyard is planted. That wine is, and has always been, from that vineyard.” Section 94, like the other 150 hectares of Dog Point vineyard, is certified by New Zealand organic farming organisation, Bio-Gro. Healy continues: “Crop level is most important and we manage that at about 7.5 to 8 tons per hectare.” Which is extremely modest yields for sauvignon blanc.

What fascinates me though as much as the quality of the fruit the wine contains is how the wine was “made”, or really “not made”, in this particular case. Healy explains: “Generally (the sauvignon grapes) are pressed straight to barrel without seeing stainless steel. All older Francois Freres barrels, as new oak flavour is not sought, and fermentation is by natural yeast [with] a little battonage (lees stirring) but only three or four times, over time, in-barrel, enough to complete fermentation and retain freshness. It’s in barrel for about 18 months prior to racking and bottling so the initial light pressing is essential for this sort of winemaking. No fining, just a light filtration.” So all pretty simple really, and extremely hands-off.

The surprising thing about tasting this wine in the context of the AWAC tasting this time around is that in many previous years this style of sauvignon blanc has not generally been appreciated. Yet now, with a group of young winemaker tasters, this wild style of sauvignon, has found a much more appreciative audience.”