97+ Points - Stuart McCloskey "What a welcome back after a three-vintage absence (for me, not the wine!). Waves of plums, mulberries, black cherries and hints of blood orange wash effortlessly across your palate. There is an intense core of rich dark fruits perfectly framed by fine tannins which is impossible not to admire. Certainly, an intriguing Pinot Noir which straddles styles and certainly would not be out of place with some of Sonoma’s ‘top’ Pinot Noirs. Utterly joyful and quite honestly soars above many of its New Zealand peers. Served in a Zalto Burgundy glass but I do feel a little unkind with my score – Perhaps another point (98+) if I had the patience to decant which I would highly recommend."
97 Points - Bob Campbell MW "Rich, concentrated pinot noir with ripe plum, black cherry, liquorice, spice, anise and nutty oak flavours. A powerful wine that's a pleasure to taste now but has the potential to develop well in bottle."
What a welcome back after a three-vintage absence (for me, not the wine!). Waves of plums, mulberries, black cherries and hints of blood orange wash effortlessly across your palate. There is an intense core of rich dark fruits perfectly framed by fine tannins which is impossible not to admire. Certainly, an intriguing Pinot Noir which straddles styles and certainly would not be out of place with some of Sonoma’s ‘top’ Pinot Noirs. Utterly joyful and quite honestly soars above many of its New Zealand peers. Served in a Zalto Burgundy glass but I do feel a little unkind with my score – Perhaps another point (98+) if I had the patience to decant which I would highly recommend.
Comprising six different Pinot Noir clones from vines dating back to 1983. Vines are cropped at 5 tonnes/ha (35hl/ha), hand harvested and hand sorted, prior to de-stemming (15% whole bunch included). The fruit is fermented in small stainless open top fermenters without pumping. Fermentation is conducted by indigenous yeasts over a period of 2-3 weeks prior to pressing into French oak barrels (40% new) for 18 months. Bottled without fining or filtration.
Stuart McCloskey on Apr 30th, 2018
Dog Point wines originate from the experienced and stellar hands of ex-Cloudy Bay magicians Ivan Sutherland and James Healy. A boutique operation which sees Sutherland focusing on care in the vineyard and Healy as winemaker means that in the eyes of many, they are the now the main class act for Marlborough Sauvignon Blanc. In addition to Sauvignon Blanc the pair also produces idiosyncratic Chardonnay and Pinot Noir from the Wairau Valley’s unique climatic conditions of generous sunshine, extraordinary diurnal range in temperatures and low rainfall conditions. With all of the grapes coming from Sutherland’s own vineyards, quality control is at its most meticulous with hand harvesting employed over the more widely adopted machine assisted approach taken elsewhere. Fermentation with indigenous yeasts brings an exuberant and crystalline fruit purity hailed by all who taste them. Never dull, always impressive, Dog Point’s wines personify a real benchmark in outstanding winemaking in Marlborough, New Zealand.
At the northern most tip of the southern island is New Zealand’s most famous region, Marlborough. A region that pioneered an entirely new style of wine and new methods of production, championing stainless steel and temperature controlled fermentation, the Marlborough sauvignon, with its racing acidity, bright, vibrant gooseberry, passionfruit and elderflower aromas took the world by storm when it burst on to the scene.
Since then, Marlborough has managed to form a reputation that is not just based on one game changing grape variety, but has established its place on the world’s stage as a producer of not only premium sauvignon, but also of Pinot Noir, Chardonnay, Riesling and many others, for example, Blank Canvas Pinot Noir was awarded a staggering 97 points from Bob Campbell MW (a score rarely achieved for pinot outside of Burgundy.) Wairau Valley is an ancient river bed of gravelly soils that sits between two mountain ranges. Due to these mountains on either side, the Wairau Valley see’s less rain than the rest of Marlborough. These conditions lead to greater vine stress resulting in wines that show a level of fruit intensity and concentration rarely seen in a Sauvignon Blanc. Wairrau Valley Sauvignon’s are becoming some of New Zealands most sort after Sauvignons.
Based in Marlborough and releasing single vineyard wines from across the Wairrau Valley sub-region is Giesen. One vineyard of theirs in particular is possibly one of Marlborough’s most valued plots, Matthews Lane vineyard. Over one million cuttings from here have been taken and so many of Marlboroughs vines have originated from this tiny, single plot. Giesen’s The Fuder comes from Matthews Lane vineyard, the name coming from the enormous, 1000 litre Fuder barrels that the wine is aged in. One of Marlborough’s most regarded producers is Dog Point, the venture of Ivan Sutherland and James Healy of Cloudy Bay. Dog Point craft incredible wines, their Section 94 Sauvignon Blanc is a stand out, cult level example of this grape variety. Novum produce Chardonnay and Pinot Noir from specially selected parcels of single blocks from great vineyards to produce their wine and Churton produce exceptional Pinot Noir from a unique micro climate between the sub-regions of Waihopai and Omaka Valleys.
Zalto Denk-Art Universal Glass
For richer, oaked Sauvignon Blancs such as The Fuder, white Graves or Semillon/Sauvignon blends. For young and non-vintage Champagne we recommend Zalto Universal. However, the Zalto Universal is a very good all-rounder, designed for all types of wines but may not maximize the potential of certain wine as much as the Bordeaux or Burgundy glass.
Please login to add a review.
0 of 0 reviewers would recommend this product to a friend.