Sauvignon Blanc Section 94 2017


Sauvignon Blanc Section 94

  • Organic
New Zealand
Regulated designation
Table wine
South Island
Sauvignon Blanc 100 %
Winery's website

About this winery

Dog Point Vineyard is one of the oldest privately established vineyards in Marlborough. Established in 2002 by partners, Ivan & Margaret Sutherland, and James & Wendy Healy. After working together at Cloudy Bay, Ivan and James decided to return to a more hands-on approach and establish their own wine label. Dog Point Vineyard is located at the confluence of the Brancott and Omaka Valleys in Marlborough, New Zealand’s premium wine growing region. The name “Dog Point” dates from earliest...

See the DOG POINT VINEYARD detail page for more information on this brand

Notes about product

All vineyards were converted to organic farming in 2009. 2,000 sheep graze and fertilize in winter; prunings are composted and spread.

Winemaking notes

Hand-picked fruit gently pressed to tank for 24 hours of settling. 18 months fermentation with native yeasts and aged in older French Oak barrels. 100% natural ferment. Bottled without fining and minimal filtration.

Tasting notes

Fresh lemon, honey, citrus blossoms and floral aromas upfront leading to toasty and biscuit notes. Youthful and energetic palate that evolves into complex, round textures.The finish is complex with lingering citrus, saline, and toast notes.

Press reviews

James Suckling

- 94 points -

October 2019

This is a very tight, complex and concentrated sauvignon with flint, grilled-lemon and struck-match aromas, as well as passion-fruit pastry. The palate has a smooth textural build with pastry-like texture and flavors of peaches, lemons and mangoes that hold long. 

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- 92 points -

September 2019

From a single parcel within Dog Point’s vineyards, located at the confluence of the Brancott and Omaka valleys, the vines planted in 1992 on free-draining, silty clay-loam alluvial soils. A warm spring and late summer were followed by cool but good conditions into the autumn, with harvest concluded rapidly to beat heavy rains in mid-April 2017. The wine was fermented and aged in used French oak barrels for 18 months, and bottled without fining. Toasty wood to the fore on the nose, but there’s key lime pie richness and herbal notes of marjoram and bay. Ripe lemon and lime citrus with lightly tropical passion fruit and pineapple, though the fruit is underscored by a distinctly earthy/mushroom creamy character enhancing complexity on mid-palate and finish, which has great length. Best with food such as meaty fish, tuna steak or chicken in a creamy mushroom sauce.

See detailed press review