Dog Point Sauvignon Blanc
A.B.V. 13%
Dog Point Vineyard is located in New Zealand’s famous Marlborough wine region and was founded by viticulturist Ivan Sutherland and winemaker James Healy. Both men formerly worked for the world-famous Cloudy Bay winery. After leaving the winery the duo started making wines from Sutherland’s own vineyards in the Wairau Valley which were planted in the 1970s and 1980s.
This area was historically home to sheep farming and the winery’s name comes from the wild band of dogs descended from runaway shepherd’s dogs who used to live here. Thanks to the cool nights, ample summer sunshine and low rainfall, conditions are ideal for making delicious Sauvignon Blanc. Most of the fruit is grown on the valley floor and harvested by hand.
Once in the winery the grapes are treated with as little intervention as possible. For their Sauvignon Blanc the must is fermented in stainless steel tanks to preserve the freshness and aromatics. Vibrant passionfruit, lemon zest, grapefruit and a hint of flinty minerality define the nose while the first sip reveals a light body, mouthwatering freshness and a pure, clean finish. The bright, refreshing character of this wine makes it a great aperitif or partner for sushi, seafood, salads and fish dishes.
A.B.V. 13%
Dog Point Vineyard is located in New Zealand’s famous Marlborough wine region and was founded by viticulturist Ivan Sutherland and winemaker James Healy. Both men formerly worked for the world-famous Cloudy Bay winery. After leaving the winery the duo started making wines from Sutherland’s own vineyards in the Wairau Valley which were planted in the 1970s and 1980s.
This area was historically home to sheep farming and the winery’s name comes from the wild band of dogs descended from runaway shepherd’s dogs who used to live here. Thanks to the cool nights, ample summer sunshine and low rainfall, conditions are ideal for making delicious Sauvignon Blanc. Most of the fruit is grown on the valley floor and harvested by hand.
Once in the winery the grapes are treated with as little intervention as possible. For their Sauvignon Blanc the must is fermented in stainless steel tanks to preserve the freshness and aromatics. Vibrant passionfruit, lemon zest, grapefruit and a hint of flinty minerality define the nose while the first sip reveals a light body, mouthwatering freshness and a pure, clean finish. The bright, refreshing character of this wine makes it a great aperitif or partner for sushi, seafood, salads and fish dishes.
A.B.V. 13%
Dog Point Vineyard is located in New Zealand’s famous Marlborough wine region and was founded by viticulturist Ivan Sutherland and winemaker James Healy. Both men formerly worked for the world-famous Cloudy Bay winery. After leaving the winery the duo started making wines from Sutherland’s own vineyards in the Wairau Valley which were planted in the 1970s and 1980s.
This area was historically home to sheep farming and the winery’s name comes from the wild band of dogs descended from runaway shepherd’s dogs who used to live here. Thanks to the cool nights, ample summer sunshine and low rainfall, conditions are ideal for making delicious Sauvignon Blanc. Most of the fruit is grown on the valley floor and harvested by hand.
Once in the winery the grapes are treated with as little intervention as possible. For their Sauvignon Blanc the must is fermented in stainless steel tanks to preserve the freshness and aromatics. Vibrant passionfruit, lemon zest, grapefruit and a hint of flinty minerality define the nose while the first sip reveals a light body, mouthwatering freshness and a pure, clean finish. The bright, refreshing character of this wine makes it a great aperitif or partner for sushi, seafood, salads and fish dishes.
A.B.V. 13%
Dog Point Vineyard is located in New Zealand’s famous Marlborough wine region and was founded by viticulturist Ivan Sutherland and winemaker James Healy. Both men formerly worked for the world-famous Cloudy Bay winery. After leaving the winery the duo started making wines from Sutherland’s own vineyards in the Wairau Valley which were planted in the 1970s and 1980s.
This area was historically home to sheep farming and the winery’s name comes from the wild band of dogs descended from runaway shepherd’s dogs who used to live here. Thanks to the cool nights, ample summer sunshine and low rainfall, conditions are ideal for making delicious Sauvignon Blanc. Most of the fruit is grown on the valley floor and harvested by hand.
Once in the winery the grapes are treated with as little intervention as possible. For their Sauvignon Blanc the must is fermented in stainless steel tanks to preserve the freshness and aromatics. Vibrant passionfruit, lemon zest, grapefruit and a hint of flinty minerality define the nose while the first sip reveals a light body, mouthwatering freshness and a pure, clean finish. The bright, refreshing character of this wine makes it a great aperitif or partner for sushi, seafood, salads and fish dishes.