Vintage Our 2017 harvest will be remembered as the shortest one ever (21 days) at Dog Point Vineyard, later than normal due to the abnormally late summer weather, and finishing before major rain events in mid April. It began with warm spring and summer weather resulting in good bud-burst and desirable even growth. Cool weather followed in early December with dry, and at times windy, weather mid-summer. Late February rain helped replenish the soil prior to harvest, and cooler but otherwise excellent growing conditions prevailed into the autumn. Attentive viticultural practice allowed us to achieve optimum physiological ripeness at lower sugars, resulting in impressive fruit flavours. Wine Winemaking Handpicked fruit is whole bunch pressed and cold settled before fermentation. A portion of this wine is fermented using indigenous yeasts. The wine is aged for 2-3 months in stainless steel tanks then bottled without fining. Colour Pale Straw. Aroma A vibrant, perfumed Sauvignon Blanc characterised by freshly squeezed citrus and dried herbs. Wet flint and gravel notes compliment the primary fruit and illustrate the contribution of indigenous yeast. Palate The wines juicy palate and fresh acidity upfront is followed by a soft, round texture. This weight and texture reflects our philosophies of employing low yielding, mature vines growing on the silty-clay loam soils of Marlborough’s Southern Valleys. Cellaring Drinks beautifully now or can be cellared for three to five years.
94 Points - Bob Campbell - Lemongrass, gooseberry, wet stone, mineral and subtle tropical fruit flavours. Impressive purity and length, this high energy wine could develop well in bottle.
93 Points James Suckling - Pungent passion fruit and fragrant melon, Tahitian lime citrus, this really takes sauvignon to another place for Marlborough, exposing the edgy, exciting and minerally possibilities whilst embracing the rampant intensity of fruit. Great acid, mouth-watering from front to back. Drink now.