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Dog Point Section 94 Marlborough Sauvignon Blanc 2011

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Dog Point is a partnership between Ivan Sutherland and James Healy, ex-Cloudy Bay head winemaker and viticulturalist. They produce a small but high quality portfolio made up of four wines which includes Section 94, pinot noir, chardonnay and sauvignon blanc. Section 94 is sourced from a tiny single plot on Dog Point vineyard and is made from 100% sauvignon blanc which, unusually for Marlborough, is aged in old oak barrels for 18 months. The result is a highly individual wine which offers great flavour complexity and considerable texture. We regard this as New Zealand`s most distinctive sauvignon which is best enjoyed with food. Decant it for at least 45 minutes to let it unfurl.
Price: £41.00 Bottle
Price: £492.00 Case of 12
In Stock
Code: NZ7391

Wine characteristics

  • White Wine
  • 2 - Dry
  • Sauvignon Blanc
  • 75cl
  • Now to 2025
  • 14% Alcohol
  • oak used but not v. noticeable
  • Cork, natural

New Zealand

Still a baby when compared with other regions, New Zealand has quickly earned a reputation for top-quality wine. New Zealand might be a relative newcomer to the wine world (in 1960, the country had fewer than 400 hectares of vine) but its rise to pre-eminence is extraordinary. The precise, pure flavour of its wines has captured the attention of wine drinkers; Society sales certainly reflect this.

The country’s two islands cover a vast area from north to south (it is often quoted in wine books that if New Zealand was in the northern hemisphere, the country would stretch from North Africa to Paris). The maritime climate is influenced by the strong prevailing winds of the Pacific Ocean and the striking mountainous terrain. These factors give the islands a wide range of growing conditions; broadly speaking, the regions of the North Island tend to be warmer than the cooler South Island.

The cool New Zealand climate offers real opportunity for aromatic varieties like sauvignon blanc,...
Still a baby when compared with other regions, New Zealand has quickly earned a reputation for top-quality wine. New Zealand might be a relative newcomer to the wine world (in 1960, the country had fewer than 400 hectares of vine) but its rise to pre-eminence is extraordinary. The precise, pure flavour of its wines has captured the attention of wine drinkers; Society sales certainly reflect this.

The country’s two islands cover a vast area from north to south (it is often quoted in wine books that if New Zealand was in the northern hemisphere, the country would stretch from North Africa to Paris). The maritime climate is influenced by the strong prevailing winds of the Pacific Ocean and the striking mountainous terrain. These factors give the islands a wide range of growing conditions; broadly speaking, the regions of the North Island tend to be warmer than the cooler South Island.

The cool New Zealand climate offers real opportunity for aromatic varieties like sauvignon blanc, riesling, pinot gris and gewurztraminer . Of the latter three, young plantings mean many styles rely more on sugar than fruit, which we avoid buying. But the very best share the intensity and palate weight of great Alsace examples with vibrant, lifted flavours. South Island’s Marlborough region is the benchmark setter for the former, and there are many pungently aromatic sauvignons that are stunning. Look out, too, for some of the exciting sub-regional wines – the Awatere is Marlborough’s coolest valley, now making really attractive, delicate and grassy wines, and Nelson across the hills is yielding superb wines from quality conscious producers like Neudorf.

The first sauvignon blanc vines were planted in Marlborough around 30 years ago, when most farmers were raising cattle or growing fruit. The wines have since taken the world by storm. Farms have been replaced by vineyards, and today, chardonnay and pinot also flourish in Marlborough’s cool climate. The choice is sensational, so is the consistency in quality. However, Marlborough is not only about sauvignon blanc and there are crisp, juicy chardonnays and ripe but balanced pinot noirs of excellence.

Further south is Central Otago, in the centre of the island. Pinot noir is something of a speciality here, though on the wrong site it can have difficulty reaching full maturity in this continental climate. The best seasons produce the country’s most dazzling examples of the grape, full-flavoured and superbly pure, and the greatest wines of this scenic region are in high demand around the world

The north island also boasts excellent wine regions. North of the city of Auckland there is the Bay of Islands where a unique microclimate helps winemakers produce some wonderful reds, and the Brajkovich family’s Kumeu River Estate, specialising in rich but elegant chardonnay, can be found just north-west of New Zealand's biggest city. Waiheke Island, just off the coast close to Auckland, also produces some excellent wines.

Hawkes Bay on the east coast of the North Island covers an extensive area of rolling hills, a sweep of coastline and the sharply dominant Te Mata Peak. The warm climate successfully ripens red grape varieties, the very best grown in the gravelly alluvial soils of the Gimblett Gravels appellation. Syrah is now adding its name to the roll call of successful varieties like cabernet and merlot. Chardonnay is well established here too, and the area makes some of New Zealand’s fullest and ripest examples.

Close to Wellington at the southern tip of the North Island is Martinborough, arguably New Zealand’s most exciting area for pinot noir. The long growing season is particularly suitable to the slow, gradual ripening that this Burgundian grape so enjoys.
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Dog Point

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.

Sustainability
Dog Point is New Zealand's largest certified organic vineyard by Biogro NZ. Conversion to organic production began in 2009. Numerous practices they have adopted include mulching runings and winery...

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.

Sustainability
Dog Point is New Zealand's largest certified organic vineyard by Biogro NZ. Conversion to organic production began in 2009. Numerous practices they have adopted include mulching runings and winery waste to create a healthy organic compost for use on plantings throughout the property. In spring, they plant cover crops such as buckwheat and phaecelia between the vines to encourage beneficial insects for biological control of insect pests. Their organic approach also means they do not use fossil fuel-based fertilisers which means that their soils store more carbon.

The estate is a biodiverse environment: as well as vines, trees and pinenut trees dot the landscape and are harvested each year. Over the winter months, 2,500 sheep and 25 steers are brought onto the property to control grass and weed growth and assist in adding organic matter to the soil. There are also some roving chickens, ducks, and a pig. Dog Point believe that the use of natural products throughout production provides a safe and happy work environment for their staff.

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New Zealand Vintage 2011

New Zealand basked in warmth for much of 2011 and a large crop of healthy grapes came in early and ripe, with the phenolic ripeness of sauvignon blanc in Marlborough looking particularly good. There are some outstanding wines of real poise in all varieties there, and sauvignons are excellent. In the main, Central Otago avoided damaging rains: what came did so at the right time, except for one downpour late on that gave concern about botrytis where it wasn’t wanted. Thankfully, Indian summer conditions for the harvest allayed those fears and an excellent vintage ensued.

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