Editors notes
Ideally enjoyed as a young wine, may be cellared for several years.
Details
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Wine Type
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Vintage
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Variety
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Brand
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Location
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Cellaring
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Closure
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Alcohol Percentage
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Bottle Size
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Oak Type
Tasting Profile
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Floral
- Lemon
- Mineral
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Palate
- Slate
- Stonefruit
- Tropical Fruit
Food Pairings
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Asian -
Fish -
Shellfish
Critic Scores & reviews
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Mike Bennie
93+"This wine, over its lifetime, seems to have gone from comely barrel-ferment-and-lees-worked creamy/nutty/savouriness to edgier wine of reduction, SO2 blast and squeaky-textured raciness. It’s a morphing style that I guess is going tete-a-tete with Cloudy Bay’s Te Koko at the top of the rung of high profile ‘Fume’ styles from Marlborough, New Zealand. It’s been high quality from the get-go, no matter how you approach the wine, but that shift in style might have shifted some loyalists to the wine too. This release is again formidable in its winery workmanship. Needs time to open up and edge away from heady struck match, struck flint, slate, sulphur characters in the bouquet, but you do see faint passionfruit and herbal notes underlying. The palate is rigid, glassy, dart-shaped and blistering with struck-flint-like mineral character and tangy grapefruit pith acidity, but there’s also a suggestion of fruity juiciness and the wine definitely streamlines through the palate over a significant length. Structure, seriousness, cellar-worthy, but caveat is that pleasure comes without a hedonism of fruit here. Serious-feeling wine."
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Raymond Chan Wine Reviews
18.5+"Brilliant, light golden-yellow colour with lemon-green hues, paler on the rim. The nose is tightly bound and softly concentrated with intense and penetrating aromas of white and green stonefruits melded with subtle herbal notes and a layering of complex, flinty, mineral and wet-stone elements. Dry to taste and medium-bodied, the palate is finely proportioned with a harmoniously entwined core of white and green stonefruits, soft herbs and subtle mineral and flinty detail. The mouthfeel is fresh and lively, the fruit underlined by refreshing acidity, and the wine flows along a very fine-textured line. This has energy and tension, providing the palate with drive, leading to a dry, tine-textured finish of herbs and flint. This is an elegantly concentrated, fine-textured, oak-influenced Sauvignon Blanc with stonefruit flavours and complexing flinty detail."
Other vintages
Love this wine? Here's a list of other vintages we have in stock if you'd like to try them as well.
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- Variety Sauvignon Blanc
- Vintage 2013
- Brand Dog Point
- Cellaring 3-5 Years
- Wine Type White
- Alcohol Percentage 14.0% Alcohol
Dog Point 'Section 94' Sauvignon Blanc 2013-
Bob Campbell MW96 points
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Raymond Chan Wi19 points
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Andrew Graham95 points
$37.99
Current auction
All current auctions for this wine & any different vintages.
Locations
New Zealand
The New Zealand wine industry is one of the younger wine regions in the world, whose popularity grew immensely when Marlborough Sauvignon Blanc hit the world wine scene, quite unique in style when compared to the typical French Sancerre.
Wine is successfully cultivated on both the North and South islands from a latitude of 36 degrees in the North to 45 degrees for the most southerly wine region in the world, the South Island's Central Otago. The majority of regions are located in free-draining alluvial valleys except for Waiheke Island and Kawarau Gorge in Central Otago and benefit from the moderating effect of the maritime climate as no vineyard is more than 80 miles from the ocean. With plentiful sunshine hours and cool evening sea breezes, the grapes thrive.
Sauvignon Blanc is the major white variety people will think of when you mention New Zealand Whites, however fantastic Chardonnay, Riesling, Pinot Gris, Gewurztraminer and less commonly Viognier, Chenin Blanc and Pinot Blanc. Pinot Noir is the most widely planted red variety in New Zealand although Cabernet Sauvignon, Merlot (Bordeaux Blends), Syrah are also grown and in even smaller amounts, Tempranillo and Montepulcianos can too be found. Sparkling wines of very high standards are also made in New Zealand.
The key wine regions in New Zealand include Auckland, Canterbury, Central Otago, Gisborne, Hawke's Bay, Marlborough and Nelson.
Marlborough
When it comes to New Zealand wine, the first thought that often comes to mind is Marlborough Sauvignon Blanc. This varietal has played a key role in propelling New Zealand onto the world wine stage.
Located in the northern part of the South Island, the region is centered around the town of Blenheim. In the past, the area was primarily used for sheep farming, but that all changed when Montana Wines planted their first vines in 1973. At the time, many believed the region was "too far south to grow good wine," but Marlborough proved them wrong. Although Central Otago has since claimed the title of the southernmost wine region in the country, Marlborough remains one of the most renowned.
The region boasts plenty of sunshine hours, relatively low rainfall, and cool temperatures, creating ideal conditions for producing world-class Sauvignon Blanc. Other white varieties grown in the region include Chardonnay, Riesling, Pinot Gris, Gewurztraminer, and Sparkling wines. While Pinot Noir is the dominant red variety grown in the region, it is typically lighter-bodied than those produced in Central Otago or Martinborough.
About the brand Dog Point
Winemakers Ivan Sutherland and James Healy met while working together at Marlborough's famed Cloudy Bay Vineyards on New Zealand's South Island. Considering Ivan's 18+ years of experience as a viticulturist and James' background in oenology, the pair decided to branch out on their own to create wines from Ivan and his wife's Dog Point Vineyard. Their first vintage (2002) was released in 2004 and the Dog Point label was born. Organic practices are carried out in the vineyard with over 150 hectares being certified by BioGrow New Zealand in 2012.
With both winemakers having travelled to Burgundy in the past, they admired the minimal intervention approach applied by many of the region's producers. Drawing from that experience, Ivan and James choose to take advantage of new-world technology while applying old-world philosophies. Dog Point Vineyards produces Chardonnay, Pinot Noir and two labels of Sauvignon Blanc, the premium of which has been barrel-matured to create complexity and charm.
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