Dog Point is a joint venture between James Healy and Ivan Sutherland, respectively former winemaker and vineyard manager at Cloudy Bay, started in 2003. The wines come from selected parcels of old vines, and are made with a minimalist approach, including fermentation by natural yeasts. This Pinot Noir spends time in a mixture of new and old French oak, for a classically elegant, sweet and savoury structure.
Comprising six different pinot noir clones from vines dating back to 1983. Vines are cropped at 5 tonnes/ha (35hl/ha), hand harvested and hand sorted, prior to de-stemming (25% 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 (30% new) for 18 months.
Dog Point aim to produce premium quality wine utilising environmentally friendly and responsible practices. Organic philosophies drive their approach to wine growing and in March 2012 150 hectares of vineyard were certified organic by BioGro with a further 6o hectares certified as C1 (2 years in conversion). A flock of 2000 sheep including Romney, Perendale Cross and Merino Wiltshire Cross are grazed in the winer to keep the grass low and fertilise as they go.
Dog Point Pinot Noir is a bright perfumed, supple expression of Marlborough pinot noir from clay hill slopes. The fruit is supported by bright florals of rose and violets with crunchy red berry fruit and dried herb notes. The palate is succulent with alluring red cherry, brown spices and silky fine boned tannins. This wine has all the makings of a long lived Marlborough pinot noir and matches perfectly with duck, red meats (particularly venison and lamb), and mushroom dishes.