Dog Point is the result of a collaboration between two Cloudy Bay alumni, enologist James Healy and founding viticulturalist Ivan Sutherland that are intimately familiar with its region. Both left Cloudy Bay at the end of 2003. The first vintage of Dog Point was the 2002 vintage.

Almost since its inception, Dog Point has been recognized as among the very top wine producers in New Zealand. They offer two contrasting Sauvignon Blancs, a Pinot Noir and Chardonnay. The wines offer astounding quality and complexity, not just in the context of New Zealand wines, but on the global stage. Their wines are hand-crafted from estate grown fruit with some sourced from the oldest vines and best sites in Marlborough. These older well-established vines, situated on free draining silty clay loams soils, are supplemented with fruit from closely planted hillside vines. Yields are low, and the grapes are hand-harvested.

My surprising first impression of this Sauvignon Blanc is how complex and tightly wound this wine initially showed. As the wine aerated, it developed some very intricate aromas and flavors. The Selection 94, fermented in old French oak, contributed attractive flavor characteristics in comparison to most New Zealand Sauvignon Blanc. The color showcased a straw green-yellow hue. There are underpinnings of grilled yellow citrus fruit, flint, baked peach pie and the subtle hint of smokiness. The palate is silky with a textural quality that builds and lingers into a lengthy finish. The Dog Point Selection 94 is not your typical Marlborough New Zealand Sauvignon Blanc, which is one of the reasons I enjoyed it so much.

By Perry Miroballi