Intensely varietal, ripe tropical fruits, ripe citrus, melon, lemongrass.Softly textural, excellent balance.
Wine Spectator: A smooth, fleshy mix of honeysuckle, ripe melon, dried mango, peach and nectarine flavors, with a squirt of lemon juice. Succulent and complex, offering a whiff of smoky tea and celery leaf notes on the finish. Drink now.
Robert Parker: The 2014 Sauvignon Blanc opens with an incredible intensity of zingy lemon and gooseberry scents with nuances of flint, bakerís yeast and gravel. Medium-bodied with lovely texture, oodles of citrus and stony flavors and a racy acid line, it finishes with fantastic length.
Dog Point Vineyard is a partnership between two Cloudy Bay
alumni, enologist James Healy and viticulturalist Ivan
Sutherland. The estate vineyards are among the oldest in
Marlborough's Wairau Valley, with some dating back to the
1970s. The vines are planted on free draining silty clay loams.
The winemaking is non-interventionist, and all the wines (with the
exception of the Sauvignon Blanc) are given extended barrel
aging with minimal racking and handling. Bottling is done without
fining and with minimal filtration.
|Grown on clay soils in Marlborough’s Wairau Valley. This soil profile yields a wine with more defined citrus characteristics than the more common gravel soils. Hand-picked and whole-cluster pressed, and then fermented in stainless steel.
|White meats, pale cheeses, seafood especially scallops and oysters.