Sauvignon Blanc 2017

The grapes are hand-picked from eight separate vineyard parcels owned by Dog Point within the Wairau Valley. Yields are around 50 hl/ha (so not far from Grand Cru Bordeaux in a good year). Their Sauvignon Blanc is mainly planted on free draining silty clay loams on the flats of the valley, as these express intense citrus and grapefruit flavors. 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 handpicked fruit was sorted both in the vineyard and again at the winery. The grapes were then whole-cluster pressed, reducing the extraction of vegetative pyrazines and bitter anthocyanins, and fermented in stainless steel using a combination of indigenous and cultured yeasts. The wine was then aged for several months in tanks, bottled without fining, and aged further in bottle.

2017 harvest will be remembered as the shortest one ever (21 days) at Dog Point Vineyard, later than normal due to the abnormally late summer weather, and finishing before major rain events in mid April. It began with warm spring and summer weather resulting in good bud-burst and desirable even growth. Cool weather followed in early December with dry, and at times windy, weather mid-summer. Late February rain helped replenish the soil prior to harvest, and cooler but otherwise excellent growing conditions prevailed into the autumn. Attentive viticultural practice allowed for optimum physiological ripeness at lower sugars, resulting in impressive fruit flavors.

Pale straw in color, with aromas that are vibrant and perfumed, characterized by freshly squeezed citrus and dried herbs. The wine’s juicy palate and fresh acidity upfront is followed by a soft, round texture.

This weight and texture reflects the philosophies of employing low yielding, mature vines growing on the silty-clay loam soils of Marlborough’s Southern Valleys.

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 hte 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.