Pinot Noir 2015

Dog Point grows Pinot Noir on the clay hill slopes, and more specifically has 6 clones that were planted starting in 1983. Vines are managed so that yields are 35 hl/ha, and as with all Dog Point wines, the picking is by hand (only 5% of New Zealand fruit is hand-picked). Dog Point operates under what is called the “Biogro” program, an initiative to promote the production of premium quality wine utilizing environmentally friendly and responsible practices, details of which are further down.

The fruit is hand sorted and destemmed, with 15% of whole clusters included. Fermentation is in small stainless steel open top fermenters with 100% native yeasts, and lasts around 2 weeks before pressing into French oak barrels (40% new). Bottling is without fining or filtration.

The 2015 harvest began with an early start on the 3rd March after a warm and dry season, with only half of the usual annual rainfall (310mm). It was a small yielding year due to indifferent weather at flowering, followed by a dry summer, which led to concentrated wines that will age well.

Deep ruby in color. A ripe spectrum of flavors led by dark stone fruit and evident spice aromas. The palate is bold, with intense red and dark fruit. The use of whole bunch inclusion during fermentation adds a layer of dried herbs and floral notes. The wine has a rich and full palate structure, with even, fine grained tannins.

Dog Point have farmed organically for over a decade, are now certified. From a sustainability standpoint, their major work is with turning vine pruning and mulch into organic compost for use on the property; planting cover crop to encourage beneficial insects for biological control of pests; and bringing in 2,500 sheep and 25 steers in the winter to keep weeds down and add organic matter to the soil.