2015 Dog Point Sauvignon Blanc Section 94

Year: 2015
Appellation: Marlborough
Country: New Zealand
Wine Spectator: 92
Wine Advocate: 93
White Wine
Alcohol by Volume: 13.5%
Price :
$27.95

"Distinctive and fragrant, with an opulent mix of grapefruit, orange blossom, green apple and fleshy nectarine notes that are focused and clean. Crisp on the finish, where a touch of fresh-grated ginger kicks in. Shows impressive intensity and focus. Drink now. 500 cases imported. –MW " (WS)

"Whole-bunch pressed and wild fermented in oak, the 2015 Section 94 is still in a bit of youthful funk. Hints of green onion and sweat appear on the nose, but the flavors are settling into a comfortable range of stone fruit, melon and pink grapefruit. It's medium to full-bodied, with a rich, almost creamy texture and a long, plush finish. Give it another year or two and drink it over the next 5-6.

After more than ten vintages under their own label, it almost seems silly to mention that owners Ivan Sutherland and James Healy worked together at Cloudy Bay, but that's where their journey started, as viticulturist and winemaker, respectively. Sourcing fruit from the Sutherland family's expansive vineyard holdings along the southern edge of the Wairau Valley, the two continue to turn out exemplary Marlborough wines. Healy decided against chaptalizing the 2017 Sauvignon Blanc, but when looking at the wine recently, he confided that he wished he had. It was picked before the first rains battered Marlborough the 12th-13th of April, so it's concentrated, but it lacks some of the generosity of previous vintages. The high-quality barrel-fermented wines from 2015 reflect that vintage's low yields and dry, sunny weather." (WA)

Winery Notes:
Tasting Notes:
Pale straw in colour. Pure focused fruit aromas of ripe citrus, white peach, a pleasant fragrance of white blossom. An underlying yeast influence is attained from a naturally occurring fermentation in old oak barrels for a period of 18 months. A complex full bodied style of Sauvignon Blanc with a chalky minerality and fresh herbal influence, complimented by a slightly funky reductive edge.

Food Match:
Fish, poultry and vegetable dishes, especially aromatic white cheeses.

Cellaring:
Three to five years.