Dog Point 'Section 94' Marlborough Sauvignon Blanc 2014

Description

Dry

"A barrel-fermented, no holds-barred style of Sauvignon Blanc, the 2014 Section 94 delivers honeyed peaches, lemon tart and pink grapefruit on the nose with hints of struck match (sulfides), lightly browned toast and yeast extract. The palate is wonderfully intense with a gorgeous, creamy texture and tons of flavor layers, finishing long. Wow – this vintage is firing on all cylinders and should age beautifully over the next 5-7+ years."Robert Parker

"Brilliant, light golden-yellow colour with lemon-green hues, paler on the rim. The nose is tightly bound and softly concentrated with intense and penetrating aromas of white and green stonefruits melded with subtle herbal notes and a layering of complex, flinty, mineral and wet-stone elements. Dry to taste and medium-bodied, the palate is finely proportioned with a harmoniously entwined core of white and green stonefruits, soft herbs and subtle mineral and flinty detail. The mouthfeel is fresh and lively, the fruit underlined by refreshing acidity, and the wine flows along a very fine-textured line. This has energy and tension, providing the palate with drive, leading to a dry, tine-textured finish of herbs and flint. This is an elegantly concentrated, fine-textured, oak-influenced Sauvignon Blanc with stonefruit flavours and complexing flinty detail. Match with herb-marinated poultry and pork dishes over the next 4 years. Fruit from a single block on the ‘Dog Point’ vineyard, hand-picked, WBP and fully barrel-fermented with solids by indigenous yeasts." Raymond Chan

"Looking for 'texture, rather than rich aromatics', Dog Point fermented and lees-aged its 2014 vintage Sauvignon Blanc for 18 months in seasoned French oak casks. Hand-harvested in the Dog Point Vineyard (for which 'Section 94' was the original survey title), at the confluence of the Brancott and Omaka valleys, and fermented with indigenous yeasts, it has an invitingly fragrant, complex bouquet. Light lemon/green, it is a very non-herbaceous style, mouthfilling and fleshy, with vibrant, ripe tropical-fruit flavours, slightly toasty notes adding complexity, fresh, appetising but moderate acidity (the lowest to date for this wine), and a bone-dry, harmonious finish. Best drinking mid-2017+." Michael Cooper

Restrained funk and citrus notes with underlying exotic fruits and floral tones. A nutty, solids character from time in old oak barrels on natural lees give palate weight and texture. A full bodied style of Sauvignon Blanc, richly textured, with a dried herbal edge, vibrant acidity and minerality gives the wine focus. A great approachable vintage.

Food Match: Fish (especially salmon), poultry, vegetable dishes and soft white cheeses.