Dog Point’s flagship single vineyard sauvignon, is wild-fermented in barrel resulting in a fuller bodied, textural style of Sauvignon Blanc. Pale straw in colour. Warm and ripe fruit spectrum of fruit including white peach, meyer lemons Slow fermentation and long barrel elevage offer tones of smoke, citrus blossoms, lanolin, cashew and flaxseed, reductive characters typical of Section 94. On the palate there’s a crunchy, bright acidity balanced by lush, rich, creamy textures. The finish is long, with citrus pith and salinity. Drinks beautifully now or can be cellared for 10+ years. Hand picked and gently pressed to tank for 24 hours of settling prior to 18 months fermentation and aging in older French Oak barrels. 100% natural ferment. Bottled without fining and only minimal filtration.
Food Pairing: poultry and pork dishes, fish, vegetable dishes and soft white cheeses.
Gluten Free, Organic, Vegan
18 months in oak
Dog Point is one of the oldest privately established vineyards in Marlborough with first plantings in the late 1970s. It was established 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. They produce wines that reflect the experience and passion of the people that make them.
Dog Point is New Zealand’s largest Biogro certified organic vineyard. Dog Point Vineyard and winery are certified organic under the Biogro New Zealand programme, which is an independent certification process established to promote environmentally friendly, sustainable and responsible practices. These organic philosophies drive their approach to wine making and help ensure the vines are their best for next year’s harvest. All their wines are vegan, gluten free, and vegetarian friendly.