Dog Point: textural wines from New Zealand

An Uncorked classic back on the shelves

In the 1980s, New Zealand made a dramatic entry onto the international wine scene. A wave of producers in Marlborough took Sauvignon Blanc and turned the volume up to 11. Marlborough Sauvignon was aromatically piercing, mixing the familiar herbaceous character of Loire Sauvignon Blanc with exuberant tropical fruit flavours. It was a big commercial success, but it also left some jaded palates. James Healy and Ivan Sutherland were veterans of the scene, but in 2002 they left the previously pioneering Cloudy Bay to pursue a more restrained, textural style of wine. And so was born Dog Point.

Dog Point, like neighbour Cloudy Bay, lies in the Wairau Valley, looking out over the Cook Strait to North Island. They work organically, with low yields and the sort of winemaking that favours concentration and texture; their Sauvignon Blanc offsets a struck match note against the lime and nettle, and is more about mouthfeel and persistence than big fruit. Their Chardonnay sees a little oak and brings a little smoky grilled hazelnut to the lemon and nectarine fruit. And they also make a great Pinot Noir, from steep hillside vineyards. 

We’ve been fans of these wines for years, and are delighted to have them back on the shelves. We’ll have the wines on tasting this Thursday, from noon to 6pm. /NT

Offered subject to remaining unsold. Wines available immediately. To place an order, click on the wines below or call 020 7638 5998