Sauvignon Blanc Section 94. Dog Point 2011
Dog Point Vineyard combines the considerable wine-growing experience of Ivan and Margaret Sutherland and James and Wendy Healy. Our philosophy is total involvement by the partners from the vineyard through the winemaking process to marketing regionally distinctive and vineyard expressive wines.
Editorial Reviews for Sauvignon Blanc Section 94. Dog Point
Very complex on the nose with notes of smoky flint, dried chili, roast chili, a hint of sulfur, and more vegetal notes. A bit of green bean, green pea. This is a very broad and soft vintage for Section 94, lacking some of the firmness of previous vintages but making up for it with a round, almost lush mouth-feel. The flavors here are mostly orchard fruit tones with only hints of tropical character, though good acids drives the finish, adding some verve back into the equation. Juicy lemon tones on finale. 90pts
See Ivan Sutherland (Dog Point Vineyard) in our Meet-the-Winemaker video series (#15): www.debramasterofwine.com
To me this is near the epitome of wrongheaded winemaking. A sauvignon blanc that wants to be a chardonnay, and a dodgily balanced New World chardonnay at that. It takes the Cloudy Bay trend and extends it even further, though as a wine it is comparatively less bad than its role model (perhaps in a perverse way because of the chard-style amelioration). I'm curious how many cups a winemaker from the Loire or the Graves would give it (in private, of course). Very light color, clear with a golden tinge. So far, no problem. Attack like a chardonnay blunderbuss. An increasing crescendo of green apples until that's almost all there was after 30 minutes. All I could think was 'malolactic' (whether or not they did a second fermentation). Not enough depth, too much residual sweetness. Too angular and broad, not enough refinement and no rapier-like penetration. Too granular across the tongue. Too much grass and even green pepper, in amongst the green apples. Good acid, but poor balance. Something was there that hinted at potential greatness. But overall that was a lie, for what was delivered was an awful deformation of SB's potential. A typical example of a New Zealand SB style, but a poor sauvignon blanc wine. One thing I will say for it, as a kind of left-handed compliment, is that I like it better than the 2008 Cloudy Bay SB. I guess I must like a wine that forces APPLES on my palate better than one that moans of not much else but shallow, short and flat, low-acid grapefruit. And as a breakfast fruit, grapefruit is one of my favorites...
External Reviews for Sauvignon Blanc Section 94. Dog Point
Slightly reduced aromas and flavors of yellow peach plum soft citrus fruits and spices. Very concentrated and densely packed with strong acidity giving tension to the middle palate. Has the sheer intensity to support its vanillin oak component. Finishes impressively long but a bit reduced. Ironically this was the most reduced sauvignon in a long flight of bottles I tasted one day and it was the only one that was sealed with a cork. Stephen Tanzers IWC.
20% of Dog Pointrsquo;s 2010 Sauvignon Blanc was naturally fermented. It offers expressive notes of fresh grapefruit, lemon zest, kumquat and under-ripe pineapple with hints of bay leaf, fennel seed and baking bread. Medium bodied with a wonderful concentration of citrus, tropical and spice flavors, it gives a great backbone of refreshing acidity and a long yeasty finish. Drink it now to 2014.
Intense and highly aromatic featuring juicy acidity this white offers grassy floral and fresh jalape
Bright pale yellow. Knockout, varietally expressive nose offers musky grapefruit peel, lemon, orange, tangerine, anise, pepper and tarragon. Densely packed and penetrating, with superb definition to the flavors of lemon, grapefruit, licorice and peppery herbs. A floral element gives added lift to the middle palate. Really pristine and uncompromising on the very long, spicy finish. Conveys outstanding energy and yet this beauty is pliant rather than hard.
20% of Dog Pointandrsquo;s 2010 Sauvignon Blanc was naturally fermented. It offers expressive notes of fresh grapefruit, lemon zest, kumquat and under-ripe pineapple with hints of bay leaf, fennel seed and baking bread. Medium bodied with a wonderful concentration of citrus, tropical and spice flavors, it gives a great backbone of refreshing acidity and a long yeasty finish. Drink it now to 2014.
Complex on the nose and richly textured in the mouth, this wine delivers it all. Hints of struck flint and wild onion accent grapefruit aromas, while the flavors range easily from pink grapefruit and red currant to delicate herb shadings. Itandrsquo;s full without being too full, with a potent yet refreshing finish that seemingly lingers forever.
Food Pairings for Sauvignon Blanc Section 94. Dog Point
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