Grapes are hand-picked from eight of their vineyards within the stunning Wairau Valley. Always a beautiful Sauvignon Blanc, wonderfully perfumed with strong citrus characteristics, subtle tropical tones, wonderful flinty notes linger providing a complex balance to the flavours. The wine is juicy and mouth filling with vibrant ripe fruit. A fresh line of balanced acidity and soft, round texture. Delicious.
Region
Specifications
-
Cellaring
Drinking well now, will keep. -
Varieties
Sauvignon Blanc -
Vintage
2019 -
Alcohol Content
13.5% -
Farming Practice
Organic -
Closure
Screwcap -
Bottle Size
750ml
Critic Reviews (3)
James Halliday
A relatively new name on the Marlborough scene, but don't let that fool you - Dog Point's owners have years of experience in the region (with Cloudy Bay) and this label is much sought after. A refined and elegant Marlborough sauvignon, beautifully textured and with smooth tropical and cream layers.
A relatively new name on the Marlborough scene, but don't let that fool you - Dog Point's owners have years of experience in the region (with Cloudy Bay) and this label is much sought after. A refined and elegant Marlborough sauvignon, beautifully textured and with smooth tropical and cream layers.
Nick Stock
This offers a complex take on fruit-driven sauvignon style with fresh limes and lemons, as well as peaches on offer and there’s a succulent wrap of smooth-textured fruit to close. Drink now.
This offers a complex take on fruit-driven sauvignon style with fresh limes and lemons, as well as peaches on offer and there’s a succulent wrap of smooth-textured fruit to close. Drink now.
Ralph Kyte-Powell
More complex sauvignon blanc. The nose has smoky hints, whispers of sulphide, and limey fruit. The palate is structured yet richly flavoured with lovely balance, ahead of a tight, lingering finish. Drink over three years.
More complex sauvignon blanc. The nose has smoky hints, whispers of sulphide, and limey fruit. The palate is structured yet richly flavoured with lovely balance, ahead of a tight, lingering finish. Drink over three years.
Showing 1-3 of 3 reviews
Food Pairings & Recipe
Food Pairing
• Tuna Nicoise
Tuna Nicoise
with Simon Johnson
INCREDIENTS
4-5 Kangaroo Island Eggs
4 Pink Potatoes, Large, any type suitable for boiling will suffice
350 g Green beans, approximately 1.5 cups
220 g Ortiz Tuna in Olive Oil
95 g Ortiz Anchovies in Olive Oil
250 g Simon Johnson Empeltre Olives
4 Large vine ripened tomatoes, quartered
1 Spanish onion, quartered
½ bunch Flat leaf Parsley
Forvm Cab Sav Vinegar
Tasman Sea Salt
Freshly cracked black pepper
METHOD
1. Boil eggs for 3 mins on a rapid heat. Turn off heat & leave to cool in a bowl of cold water. When cool enough to touch, peel eggs and set aside.
2. Quarter the pink potatoes and add to a medium pot with salt & water. Boil potatoes for 6-7 mins until just cooked. Set aside until cool.
3. Trim green beans and blanch in hot water, to refresh the colour until a vibrant green, again set aside until ready to assemble.
4. Spoon the Ortiz Tuna in the centre of a large share platter (if using.) Reserve olive oil from the tin (to dress) the salad later. Layer the salad ingredients around the tuna, starting with the boiled eggs. Halve some eggs and leave some whole for presentation purposes if preferred. Next add the potatoes, tomato and Spanish onion wedges.
5. Group together the blanched green beans & flat leaf parsley leaves too Spoon anchovies with oil, amongst the ingredients & scatter with a generous amount of the Simon Johnson Empletre Olives. Make a salad dressing of one part Forvm Cab Sav vinegar & the reserved oil from the Tuna fillets, season with a generous amount of salt & pepper. Spoon a generous amount of the dressing over the ingredients, just before serving at the table
Spoon a generous amount of the dressing over the ingredients, just before serving at the table
Expand recipe
Food Pairing
• Tuna Nicoise
Tuna Nicoise with Simon Johnson
INCREDIENTS
4-5 Kangaroo Island Eggs
4 Pink Potatoes, Large, any type suitable for boiling will suffice
350 g Green beans, approximately 1.5 cups
220 g Ortiz Tuna in Olive Oil
95 g Ortiz Anchovies in Olive Oil
250 g Simon Johnson Empeltre Olives
4 Large vine ripened tomatoes, quartered
1 Spanish onion, quartered
½ bunch Flat leaf Parsley
Forvm Cab Sav Vinegar
Tasman Sea Salt
Freshly cracked black pepper
METHOD
1. Boil eggs for 3 mins on a rapid heat. Turn off heat & leave to cool in a bowl of cold water. When cool enough to touch, peel eggs and set aside.
2. Quarter the pink potatoes and add to a medium pot with salt & water. Boil potatoes for 6-7 mins until just cooked. Set aside until cool.
3. Trim green beans and blanch in hot water, to refresh the colour until a vibrant green, again set aside until ready to assemble.
4. Spoon the Ortiz Tuna in the centre of a large share platter (if using.) Reserve olive oil from the tin (to dress) the salad later. Layer the salad ingredients around the tuna, starting with the boiled eggs. Halve some eggs and leave some whole for presentation purposes if preferred. Next add the potatoes, tomato and Spanish onion wedges.
5. Group together the blanched green beans & flat leaf parsley leaves too Spoon anchovies with oil, amongst the ingredients & scatter with a generous amount of the Simon Johnson Empletre Olives. Make a salad dressing of one part Forvm Cab Sav vinegar & the reserved oil from the Tuna fillets, season with a generous amount of salt & pepper. Spoon a generous amount of the dressing over the ingredients, just before serving at the table
Spoon a generous amount of the dressing over the ingredients, just before serving at the table
Shipping & Returns
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Returns
- Sale price
- $26.99
- Regular price
- $26.99