Vintage New Zealand Crush
Dogpoint has focused its energies on three of New Zealand’s most successful varieries, Sauvignon Blanc, Chardonnay and Pinot Noir. Dog Point’s vineyards have the natural privilege of nutrient rich clay and loam soils, abundant sunshine, low rainfall and cool autumn nights that extend the growing season, thereby allowing the grapes to evolve slowly and develop depth of flavour. Dog Point’s philosophy is centered around hands on viticulture and organic farming. So Ivan ensures that the vines are hand harvested and grapes low cropped. He has also found creative ways to keep out the pests by planting cover crops like buckwheat between the vines to encourage beneficial insects that devour harmful pests.
During winter, over 2500 sheep feast on the weeds growing underneath the vines. So there’s virtually no need to spray pesticides. The natural approach continues in the winery where only local yeasts are used to ferment the crush. The objective, the founders say, is to create distinctive and vineyard-expressive wines. Dog Point has emerged as one of New Zealand’s finest producers of Sauvignon Blanc, especially the Section 94, a barrel-fermented Sauvignon Blanc which is has unsurprisingly emerged as the benchmark for barrel-fermented Sauvignon Blanc in New Zealand and the estate’s flagship wine. So savour Dog Point’s journey and buy their handcrafted wines at thewinepark.com. Cheers!