Michael Cooper, Winestate Magazine


This classy, youthful wine was barrel-aged for 18 months. Light lemon/green, it has vibrant, peachy, citrusy flavours, gently overlaid with toasty oak, impressive delicacy and poise, and a long, bone-dry, minerally finish. Five Stars.

Mike Bennie, 2012 Section 94, 95/100

2012 SECTION 94

Dog Point proprietors and winemakers, James Healy and Ivan Sutherland, could be mostly credited with the shift to creating a premium for fume styles from New Zealand. Introducing Section 94 as a throne-ascending counter point to the vanguard of Cloudy Bay’s Te Koko, as the pinnacle of barrel-matured, lees worked sauvignon blanc, is one of their ongoing legacies. Now, every other producer in Marlborough seems to throw some sauvignon blanc into wood, regardless of quality of fruit or understanding of the subtleties of winemaking required, and whacks a premium on the price. Some are excellent, some knee-jerk marketing dreamt dross, (the latter notable for excess of wood use and lack of perceived balance). Anyway, this Section 94 from 2012 spends 18 months in barrel.
So much going on in the bouquet, from flint-like mineral wafts to halva-sweet wood scents to green herbal element to green mango and light tropical fruit influence. In the palate, mouth-filling, ample and lengthy. A tightly-packed, stuffed mouthful of lightly creamy, nougat-tinged bright fruit flavour, lingering with supple acidity and a touch of light cedar complexity. There’s so much going on, but the wine feels finessed and smooth. Excellent release.