Dog point, founded by a group of former Cloudy Bay employees dedicated to producing wines sustainably and does not shy away from doing something different. This is much more complex than most Marlborough Sauvignon's. It is part of a movement away from simple Sauvignon's that have been dubbed "the wild bunch". It spent 18 months in older French Oak barrels to add complexity and palate interest.

Restrained funk and citrus notes with underlying exotic fruits and floral tones. A full-bodied, richly textured wine with a dried herbal edge, vibrant acidity and focused minerality.

This is a sauvignon blanc, not as we know it. Winemakers James Healy and Ivan Sutherland add creamy bells and whistles to this wine by fermenting their sauvignon grapes in oak barrels to soften savvy’s crisp green flavours – rather than adding a wood-derived taste. The result is an addictively tasty new take on Marlborough savvy.

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.

This is a sauvignon blanc, not as we know it. Winemakers James Healy and Ivan Sutherland add creamy bells and whistles to this wine by fermenting their sauvignon grapes in oak barrels to soften savvy’s crisp green flavours – rather than adding a wood-derived taste. The result is an addictively tasty new take on Marlborough savvy.

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.

Barrel fermentation adds a succulent, lush texture and details of rye toast, lime marmalade and peppery white flowers.

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.

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 nonherbaceous 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+