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    Dog Point Chardonnay 2016

    Dog Point Chardonnay 2016

    Sale price
    $37.99
    Regular price
    $37.99

    Such an exquisite wine. A citrus-driven Chardonnay with complex flinty, toasty and biscuit notes derived from extended barrel-ageing. Vibrant, lively acidity delivers a focused palate which unfurls and exposes intense citrus flavours with an underlying brioche and hazelnut influence.

    Producer

    All fruit is from hand-picked, low cropped vines grown under organic principles at Dog Point. They are, without question, one of our favourite New Zealand producers. A combination of stunning vineyards, meticulous organic farming and a brilliant wine-making team. Stunning wines across their range.

    Region

    The Marlborough wine region at the top of New Zealand's South Island is considered the ‘engine room’ of the NZ wine industry with some 20,000 hectares of vines representing almost two-thirds of the country's plantings. It’s a region built on the incredible success of Sauvignon Blanc from the cheap and cheerful to more profound single-vineyard and oak aged examples but other varieties such as Pinot Noir, Chardonnay and the aromatic Riesling, Pinot Gris and Gewürztraminer also so well. The main Wairau Valley is heavily planted and in recent years sub-regional nuance as been explored in the Southern Valleys of Omaka, Fairhall, Brancott, Ben Morvan and Waihopai, the Awatere Valley to the south and even further south towards Kekerengu where there are some interesting limestone deposits. Marlborough is one of the great ‘New World’ success stories and it is easy to see why - delicious, distinctive wines that offer a sense of place are the norm. Local Knowledge: Check out Scotch Wine Bar in Blenheim for amazing food and the snappiest wine list in town.

    Specifications

    • Cellaring

      5-10 Years
    • Varieties

      Chardonnay
    • Vintage

      2016
    • Alcohol Content

      13.5%
    • Farming Practice

      Organic
    • Closure

      Screwcap
    • Bottle Size

      750ml

    Critic Reviews (1)

    Mike Bennie

    95 points | February 2019

    One of the top chardonnay wines in New Zealand, generally speaking. Indeed, Dog Point in general excels at its quarries. This one is the for the flint and mineral fans. Strong slate and graphite scents, lemon and apple underlying. The palate is racy, whipcracked with citrus/white flesh stone fruit, charged with that flinty mineral thing going on. Sheesh, it’s got some velocity too. In its style, it’s done brilliantly. A fancy racing car of a wine. Cellar long too.

    One of the top chardonnay wines in New Zealand, generally speaking. Indeed, Dog Point in general excels at its quarries. This one is the for the flint and mineral fans. Strong slate and graphite scents, lemon and apple underlying. The palate is racy, whipcracked with citrus/white flesh stone fruit, charged with that flinty mineral thing going on. Sheesh, it’s got some velocity too. In its style, it’s done brilliantly. A fancy racing car of a wine. Cellar long too.

    Showing 1-1 of 1 review

    Organic

    Food Pairings & Recipe

    Food Pairing

    Mustard chicken

    Mustard chicken with Simon Johnson

    INCREDIENTS

    Chicken Brick, or similar for roasting in the oven
    1 Chicken, whole
    500 g Risini Di Orzo, Benedetto Cavalieri
    1 Brown Onion, halved
    1.5 cups Bone Suckin Mustard Sauce
    1 Garlic bulb, halved
    12-15 Gordal Olives
    3 Simon Johnson Preserved Lemon, halved
    75 g Lescure Butter, cubed
    Sea Salt & Black Pepper, to taste
    Butcher's Twine, to truss chicken
    Flat leaf Parsley, to garnish

    METHOD

    NOTE: Wash and dry the chicken brick, set aside. The chicken brick will be baked in a cold oven to begin, so there's no need to preheat.
    Pat dry the chicken skin and truss the legs together using butchers twine
    Pour the dry Risini Di Orzo into the bottom of the chicken brick
    Add the brown onion and rest the chicken on top
    Pour over the Bone Suckin' Mustard Sauce and season generously with salt & pepper
    Add the garlic bulb, the Simon Johnson Gordal Olives and Preserved Lemons, arrange ingredients inside the chicken brick to nestle against the meat
    Add the cubes of butter, again tucking them in around the ingredients
    Cover with lid and place into a cold oven. Roast at 180C for 1 &1/2 hrs
    Remove the lid and check the chicken is golden brown, before turning off the heat. Add an extra 5 mins under a high heat to brown & crisp the skin (if needed)

    Rest chicken inside the oven for 20 mins before serving
    Serve chicken with the baked risini, green olives and a little chopped parsley

    Expand recipe

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    Sale price
    $37.99
    Regular price
    $37.99
    GST included.
    $37.99 per bottle