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Dog Point Marlborough Pinot Noir 2019
Red Wine from New Zealand
Particularly good in the excellent 2019 vintage, this New Zealand pinot noir is fresh and bright but also has plenty of backbone and generosity. The nose shows notes of fig cake and crushed cherry, with a mouthwatering hint of dried herb, and the palate is generous with Black Forest-fruit and silky texture.
Price: £26.00 Bottle
Price: £156.00 Case of 6
- Red Wine
- Pinot Noir
- Now to 2030
- 13.5% Alcohol
- oak used but not v. noticeable
Marlborough’s Dog Point is a partnership between viticulturalist Ivan Sutherland and winemaker James Healy, both formerly of Cloudy Bay. After leaving Cloudy Bay the pair began making wine from fruit sourced from Sutherland’s own vineyards in the Wairau Valley. Abundant sunshine, low rainfall and cool autumn nights here make for a long grape growing season, enabling the slow evolution of a rich array of vibrant fruit flavours.
Dog Point produces a small but high-quality portfolio of four incredibly exciting wines. Their sauvignon blanc is beautifully elegant and fine-tasting with a stunning perfume. Section 94 is, unusually for Marlborough, a barrel-fermented sauvignon blanc which undergoes extended lees contact in older barrels. We regard it as New Zealand’s most distinctive sauvignon - the name comes from a specific plot known as section 94 on an early survey map of the area. The impressive chardonnay too sees some oak and is broad-flavoured yet restrained. Pinot noir is highly perfumed and stylish with a silky palate.
Grapes are hand-picked and winemaking is as natural as possible with only indigenous yeasts being used. The intention here is to remain a hands-on, boutique operation making regionally distinctive and vineyard-expressive wines.
For most of us in the UK, Easter Sunday lunch is like a much more relaxed version of Christmas dinner. Even if many meat-eaters will have roast lamb on the menu, there is much less of a feeling of having...For most of us in the UK, Easter Sunday lunch is like a much more relaxed version of Christmas dinner. Even if many meat-eaters will have roast lamb on the menu, there is much less of a feeling of having to serve specific things, and no fear of letting people down if you’ve forgotten some key arcane element (sprouts, cranberries, bread sauce) that you wouldn’t contemplate at any other time of the year and that you might not even particularly like. There’s also less of a sense of being compelled to excess: the Easter feast is a single meal, albeit one in which we might want to splash out a little more than we would on any other given Sunday. One very smart red candidate for my Easter table, a bottle that would go very well with a classic roast leg of lamb with rosemary and garlic, is the perfectly poised mix of prettiness, succulence, depth and slinkiness of Dog Point’s pinot noir.