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Dog Point Vineyard Chardonnay 2010

  • RP93
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
A portion of the 2010 Chardonnay comes from 1981 vines and two-thirds of the fruit it Mendoza clone. Fermented in oak barrels, 15% new, and using all natural yeast. 100% malo-lactic is employed and it is matured 18 months in barrel. The nose offers an impressive array of citrus, toast and earth aromas with notes of lemon peel, orange zest and grapefruit jus plus hints of crushed stones, cedar, white blossom and pineapple. The palate gives a wonderful concentration of citrus and stone fruit flavors, with just enough toasty oak offset by crisp acid, and finishing long and creamy. Tantalizingly good now, it should cellar to 2016+.
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Dog Point Vineyard

Dog Point Vineyard

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Dog Point  Vineyard, New Zealand
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Dog Point Vineyard combines the considerable wine-growing experience of Ivan and Margaret Sutherland and, James and Wendy Healy. Ivan and James met while working at Cloudy Bay Vineyards and quickly established an enduring friendship along with an appreciation of good wine. Ivan was Cloudy Bay's viticulturist for 18 years and in the latter years a Director while James was the Company's Oenologist for 12 years. After finding they shared the same aspirations, James and Ivan decided to return to a more ‘hands-on’ approach to winemaking. Using fruit from the 80 hectare Dog Point Vineyard established by Ivan and Margaret, the pair launched the Dog Point label in February 2004. Since then they have earned Organic Certification under the BioGro New Zealand Programme which is an independent certification process established to promote environmentally friendly, sustainable and responsible practices in the vineyard and winery.

Dog Point Vineyard is one of the earliest private estate vineyards established in Marlborough’s Wairau Valley with some of the oldest vines in Marlborough. The name Dog Point refers to a nearby area that dates back to Marlborough’s earliest European settlement and sheep farming history where the shepherds' dogs sometimes became lost or wandered off. The iconic New Zealand native plant the Ti Kouka ‘cabbage’ tree on the label is also a distinguishing feature of the Dog Point Vineyard property.

Marlborough's Wairau Valley is the major grape growing region of New Zealand, a confined geographical area at the northern tip of the South Island. Abundant sunshine, low rainfall and cool autumn nights characterise our long growing season, enabling the slow evolution of a rich array of vibrant fruit flavors.

Fruit for our wines is sourced from selected vineyard plantings dating back to the late 1970's. These older well-established vines situated on free draining silty clay loams are supplemented with fruit from closely planted hillside vines with a clay loam influence.

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Marlborough

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An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.

The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.

Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

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Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

PBC9128965_2010 Item# 129774