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Dog Point Vineyard Sauvignon Blanc 2011

Sauvignon Blanc from New Zealand
  • WE93
  • RP90
13.5% ABV
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3.8 25 Ratings
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3.8 25 Ratings
13.5% ABV

Winemaker Notes

The 2011 Dog Point Sauvignon Blanc is a straw green color, with a fresh, intensely concentrated aromas of tropical fruits infused with ripe citrus notes, complemented by lifted hints of lemongrass and passionfruit. It has a fine texture and acidity, with a degree of minerality and a lasting, refreshingly crisp finish on the palate. This wine is a perfect match with white meats, pale cheeses and seafood (especially oysters and scallops).

Critical Acclaim

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WE 93
Wine Enthusiast
Complex on the nose and richly textured in the mouth, this wine delivers it all. Hints of struck flint and wild onion accent grapefruit aromas, while the flavors range easily from pink grapefruit and red currant to delicate herb shadings. It’s full without being too full, with a potent yet refreshing finish that seemingly lingers forever.
RP 90
Robert Parker's Wine Advocate
The 2011 Sauvignon Blanc gives notes of pink grapefruit, apples and orange blossoms with suggestions of sulphides and ginger. The medium-bodied palate lends a pleasant touch of silkiness to the texture, with crisp acid supporting the elegant fruit, and finishing long.
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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.

New Zealand

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A relatively young but extremely promising wine-producing country, New Zealand is widely recognized for its distinctive wines made from the aromatic, Sauvignon blanc. While this is indeed the country’s most planted and successful variety, it is certainly not the only New Zealand grape capable of delighting wine lovers—and in a very wallet-friendly manner, at that.

The world’s most southerly vineyards are found here, with significant climatic variation both between and within the warmer North Island and the cooler South Island. Overall, the climate is maritime, with plenty of rainfall, as well as abundant sunshine. Producers have almost unilaterally embraced cutting-edge winery technology, resulting in clean, high-quality wines at every price point.

Sauvignon blanc, known here for its trademark herbaceous character, is at its best in Marlborough but thrives throughout the nation, accounting for an overwhelming majority of the country’s exports.

Chardonnay is the second-most important white variety and takes on a supple texture and citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot noir, second behind Sauvignon blanc in national production numbers, is at its best in Central Otago—the moust southerly winegrowing region in the world! These wines are known for bright and juicy red fruit. Taking cues from the wines of Alsace, aromatic varieties like Pinot Gris, Riesling and Gewürztraminer shine in Martinborough, while red Bordeaux varieties like Cabernet Sauvignon and Merlot have found success in Hawke’s Bay. Throughout New Zealand but especially in Marlborough, Pinot noir and Chardonnay are used to produce traditional method sparkling wines.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

YNG668121_2011 Item# 116586