Dog Point Vineyard, Section 94, Marlborough

Previously very much enjoyed some 2018s and this is very much in the same vein. However, at this stage it really needs the best part of an hour's air to get its act together - on first opening there is too much disjointed, in-your-face acidity and petrol. After that air I find it quite similar to the 2018: a complex nose of gooseberry, light petrol (in a good way), a citrus freshness and hint of saline minerality. On the palate, …

2019 vintage

White wine from Marlborough, New Zealand: Sauvignon Blanc. 13 % alcohol. Fermented and aged in old French oak barrels for 18 months. Decanted one hour prior to consumption and then stored in the decanter during the evening. Light golden color. Crisp and delicate aromas of lime fruit, brioche, gooseberry, yogurt, white flowers, smoke, sweet oak and minerals. Crisp and clean flavors of lime fruit, brioche, gooseberries, yogurt, smoke, oak, white flowers and minerals. Dry. Medium body. Fresh acidity. Excellent balance. …

2019 vintage

Never experienced a flaw like this. Screwcap. Initial overwhelming fumes of sulfur and petroleum. This was Mosel petroleum x ten! Double decanted, then decanted again. After 45 minutes the flavors started coming through, but the sulfur/petroleum aromas remained, although a bit subdued. Beware!!

2019 vintage

#JesperHedegaardTasting

2019 vintage

First of 2 ($24.99 @) from the big box wine store several months ago. On the nose and palate, fresh cut hay, green apple skins, tart lemon-lime, gunflint, green olives, white tea, light florals, river rocks and saline. Crystalline to light gold, medium body and legs. Racy acidity, no heat. VG complexity, VG+ persistence and intensity. Well, it was real heat wave (90-95+, not just some confected sf heatwave) season here the past 10 days, and for sfwl, that means …

2019 vintage

Sauvignon Blanc from a single vineyard located within the Dog Point vineyard, of vineyards planted in 1992 on soils of silty-clay loams. It is fermented and raised for 18 months in old French oak barrels. Tropical fruit, citrus, honey, floral, smoked, toasted, mineral, fresh, intense, fleshy, long, crunchy and persistent. A wonderful wine now although it can improve.

2019 vintage

Struck match, lemon, young, fresh, lemony fruit. The energy on the palate is completely outstanding, almost painfully young, huge acidity, so much spice, lovely reduction, just so much here on which to age. Huge SB, maybe even better than the 18? Needs years. 17.5+/20

2019 vintage

醒酒二十分钟，淡金黄色，闻香是扑鼻的烤芝麻和白花香气，入口酸度很高，酒液咸，矿物感突出，口中是白花的辛辣混合着青草，饼干，白芝麻和柠檬味，香气集中，复杂，酒体紧致，后段有着植物的微苦，余味冰糖香气，淡淡白花和青柠，口中回甘。开瓶即绽放，高挑的酸度，清晰的结构，极具辨识度的酒庄风格，酒的年份还很新，现在喝起来风格强劲，随着醒酒时间的增加，芝麻香气更加浓郁，别的方面变化不大，可以现在饮用，也可以适当陈年，真担心太长时间会磨平它的锐气，以后喝起来还会不会这么过瘾。

2019 vintage

Light yellow color. Full nose of talcum, white flowers, lemon, yellow apple, white peach. Dry, bright acidity, palate follows through (mid length). Medium body, very good balance, medium finish.

2019 vintage

One of my favorite NZ Sauvignon Blanc! Rather unique for the buttery and nutty flavors that bring by oak barrel fermentation. A strong and powerful SB that is worth everyone's trying!

2019 vintage

醒酒半小时，淡柠檬色，闻香有辛辣白花，矿物质，青草，酒泥和明显的烤芝麻的香气，似乎还有一些挥发性气体类似汽油的味道，入口酸度很高，酒液咸，矿物感十足，收口有点甜，口腔中有些紧涩感，不知道是有浸皮做法带来的单宁，还是我中午吃蟹粉包烫到嘴的自带单宁感，新年份白花的辛辣感明显，橘子皮和蜜桃的香气，酒体有一些油脂感，后段辛辣微苦，酒的结构非常坚挺，酸度漂亮，余味是冰糖和淡淡蜂蜜味。一款香气张扬，酒风强劲的长相思，与传统新西兰长相思都大不相同，极具个性。现在喝还很年轻，可以有很长陈年潜力。

2019 vintage

Pale lemon. Pronounced complex nose - zesty lemon, herby grass, toast, nuts, smoke. Developing. Dry, high acidity, med+ acidity, med body, long finish. More Loire meets Burgundy than class NZ Sauvignon Blanc. But outstanding quality - balance, intensity, complexity - what more could you want? Can be drunk now or can be aged further.

2019 vintage

Better than the last bottle. Still very tropical. with a touch of yeast. Held up well overnight in the fridge and the 2nd half is actually better than the first.

2005 vintage

Very refined. Still feels young with good acidity. I think this will go on for some years to come and will probably improve.

2004 vintage

Starting to become a bit disjointed now, although there is still loads of grapefruit and pineapple. Definetly better a year ago. I love this style and will give the last 2 bottles some time just to see what happens - the 01 Te Koko was at its best last year.

2005 vintage

Intense floral ,tropical charcters, mango with a nutty complexity

2005 vintage

Very impressive. Elegant and classy. Slightly more golden hue than the normal DP. Gooseberry and cat's pee still there but in a more refined way and with hints of honey. At its best when well chilled.

2004 vintage

A complex, personable version of NZ sabby. Richer and more stone fruit than the norm, with a sophisticated minerality. Long finish. A big hit with sabby lovers at a recent dinner party (summer 2007). In Dec. 2006, we tasted it with the Dog Point owners in Marlborough, paired with whitebait fritters, green tipped mussels and local cheeses.

2004 vintage

I assume this is oaked - the volume is really turned up. Grapefruit dominates, with some pineapple and limes. I like the regular Dog Point SB better, and it's cheaper.

2005 vintage

Very mediocre

2004 vintage

On the palate apples, apples and more apples - ok maybe a few pears. Full-bodied. Never had anything like this before. Nice but maybe a bit too one-dimensional to warrant a higher rating.

2004 vintage

Tasting at Fin: Blind White 2 - Chalky nose with loire-like, steely minerality makes me initially think this is French, but it is rather rich for Loire. Good cut. Nice with food.

2004 vintage

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Dog Point Vineyard, Section 94, Marlborough

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