Dog Point Vineyard
Section 94 Sauvignon Blanc 2019
Section 94 is one of the world’s most distinct wines, and regularly named New Zealand’s greatest Sauvignon Blanc. It’s so tough to place, which is extraordinary given that Marlborough Sauvignon Blanc is one of the most defined and recognizable wine styles in the world. The exotic smoky and spicy flavors mingling with floral and ripe citrus notes, textural roundness playing against cool and fresh raciness; it’s not about generalities of the grape variety or the region, it’s a very specific wine made to emphasize the qualities of a very special place.
Section 94 is Dog Point’s signature wine, an update on James’ Healy’s Te Koko, the barrel-fermented Sauvignon he created while at Cloudy Bay. The names refers to the singular parcel of old vines where the grapes are sourced. Fruit is hand-picked at low yields (virtually unheard of in New Zealand), green harvested at times (totally crazy), and fermented entirely with native yeasts. The wine sees extended aging in barrel with virtually no intervention. High risk winemaking resulting in high reward individuality.
The single vineyard parcel called Section 94 was planted in 1992. The vineyard is managed to reduce yields, and as is the case with all Dog Point wines, fruit is hand-picked (only 5% of New Zealand Sauvignon Blanc is hand-picked).
The soils are 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.
Hand picked and gently pressed to tank for 24 hours of settling prior to eighteen months fermentation and aging in older French Oak barrels. 100% natural ferment. Bottled without fining and only minimal filtration.
A mild spring free of frost alerts, resulted in an extremely good budburst with nice even growth across all
varieties. Above average early/mid-summer temperatures with generally settled weather ensured an excellent
flowering and fruit set, with January the warmest in over 60 years of statistical records. This led to an
earliest harvest, however the month also produced another climatic record with by far the highest rainfall
recorded for February, necessitating additional canopy management, under vine weeding and inter row mowing.
Low cropping with good open canopies allowed sunlight and wind penetration to do their job, which certainly
won the day in a testing, but rewarding vintage.
Pale straw in color. A more restrained Section 94 from earlier harvest dates. Fresh lemon and oatmeal aromas upfront leading to toasty and biscuit notes. In the background, aromas of honey, citrus blossoms and jasmine flowers linger.
Fresh and brisk across the palate, the wine is youthful and energetic upfront before the complexities and rounded textures of extended barrel maturation present themselves. The finish is complex, with citrus, saline and toasty flavors lingering.
Drinks beautifully now or can be cellared for 10+ years.
A great meal accompaniment, we enjoy this wine with a variety of fish, poultry and soft white cheeses. It is especially great with salmon!
Certified Organic & Sustainable. All vineyards were converted to organic farming in 2009. 2,000 sheep graze and fertilize in winter; prunings are composted and spread; 25 steer also graze the property.
Suggested Retail Price
James Suckling - "The complex style is nicely dialed-in here, offering a fresh array of grilled lemon and peach with some gently nutty aromas, as well as a lime-curd edge. Really fresh. The palate has fleshy and smooth texture with praline-like flavors sitting in a fresh citrus and peach core."
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