I think that Dog Point now ranks among the country’s finest new labels, excelling with chardonnay as well as sauvignon blanc. Writing in the 2013 Good Wine Guide published by Australia’s The Age and Sydney Morning Herald, critic Nick Stock ranked Dog Point Section 94 Sauvignon Blanc 2010 as New Zealand’s best sauvignon blanc of the year.
Cloudy Bay, and especially Dog Point, are the wines from New Zealand to look for on April 13th, and there’s an interesting connection between them. Cloudy Bay Vineyards, established in 1985 by David Hohnen, co-founder of Cape Mentelle in Western Australia, is the winery that put Marlborough on the world map back in the late 1980s. The style of sauvignon blanc for which the region would become famous was developed by winemaking team of Ivan Sutherland, James Healy, and Kevin Judd. Much of the fruit for Cloudy Bay’s celebrated sauvignon came from Sutherland’s personal property at the convergence of the Brancott and Omaka Valleys in the southern part of the region, which he and his wife Margaret purchased and planted in 1979.
Sutherland and Healy stayed at Cloudy Bay until 2003, when the pair left to launch Dog Point Vineyard. Today, their 100 hectares, including some of the original plantings, are farmed organically and hand picked (a rarity in Marlborough). Some of the fruit still goes to Cloudy Bay, but according to Sutherland and Healy, they (sensibly enough) keep the top, hillside vineyard fruit for Dog Point. The style is intense and edgy, with lots of lees contact and wild yeast complexity, some of the finest wines in the region in my view.
Kevin Judd, incidentally, also left Cloudy Bay in 2009 to start his own, very good label called Greywacke, and he gets 95% of his fruit from the Sutherland vineyard, and makes his wine at the Dog Point winery.