A bright perfumed, supple expression of Marlborough pinot noir from clay hill slopes. Comprising six different pinot noir clones from vines dating back to 1983. Vines are hand harvested and hand sorted, prior to de-stemming (20% whole bunch included). The fruit is fermented in small stainless open top fermenters without pumping. Fermentation is conducted by indigenous yeasts over a period of 2-3 weeks prior to pressing into French oak barrels (40% new) for 18 months. Bottled without fining or filtration.
Deep ruby in colour. Bright, lifted, red fruit driven with Marlborough's hallmark spiciness complimented by dried herb, smoky and meaty notes in the background. A juicy and plush Pinot Noir with pure red berry flavours. The wines cleansing acidity and fine, soft tannins are evident, characteristic of Marlborough's clay based Southern Valley soils. Pairs well with duck and other game birds, red meats and mushroom dishes
Dog Point founders James Healy and Ivan Sutherland met while working for one of New Zealand's most successful labels, Cloudy Bay, where they were winemaker and viticulturist, respectively. In 2002, the two left Cloudy Bay and started their own, Dog Point winery. By exploring different winemaking techniques and grape sources, they find themselves once again on the vanguard of New Zealand wine, leading a movement of producers who want to coax more elegance and refinement out of their grapes, as well as make more age-worthy bottlings.
Located in Marlborough, New Zealand's premium wine growing region, Dog Point Vineyards produce wines that respect the natural integrity of the land from which they are made and, reflect the experience and passion of the people that make them.