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Sauvignon Blanc 100%
Grapes are hand-picked from eight Dog Point vineyards with silty, clay soils within the Wairau Valley. Whole bunches are pressed followed by a period of cold settling before fermentation. A proportion of the wine is fermented using only indigenous yeasts. Aged in stainless steel for 2 - 3 months then bottled without fining.
Works perfectly with fresh seafood dishes, especially oysters.
"Very racy, alluring, complex nose with some reductive struck-match character. Rather splits the difference between Marlborough and Sancerre." - Jancis Robinson
Dog Point Vineyard was estabished as a specialist Marlborough producer in 2002. The business is named after the local area: Dog Point was a place to where shepherds moved former sheep dogs that had turned wild, to prevent them attacking their flocks.
Dog Point's philosophy is to produce regionally distinctive wines that have the capacity for aging. Production is organic, using low yielding vines and hand picked fruit. In spring, cover crops such as phacelia and buckwheat are planted between the vines to encourage beneficial insects for biological pest control. During the winter months, sheep and cattle roam the property to keep the grass and weeds down, and to add organic matter to the soil.
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