Dog Point Section 94 Sauvignon Blanc

Produced by ex-Cloudy Bay dudes James Healy and Ivan Sutherland. They were partly responsible for producing Cloudy Bay’s world class “Te Koko” oak aged Sauvy back in the day. They took their know-how to their own Dog Point label in producing Section 94.

This is no ordinary Marlborough Sauvy – it’s oak aged for 18 months in old French Oak barrels using wild yeasts, it’s a full bodied style full of texture and it’s downright amazing. If you haven’t been converted to the oak aged Sauvy movement yet, now’s the time and this is the wine!

It comes with a big international reputation and never fails to impress. Master of Wine Bob Campbell scored this 96/100 and said “Intense, oak-matured sauvignon blanc with lemongrass, oyster shell, ginger, spicy oak and nutty yeast lees flavours. Bright, complex and satisfying wine that takes Marlborough sauvignon to a different level.”

Scoring 5 Stars with Michael Cooper who said “This ranks among the country’s greatest oak-aged Sauvignon Blancs. Looking for ‘texture, rather than rich aromatics’, Dog Point fermented and lees-aged the 2018 vintage (5*), released in 2023, 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 is a powerful, complex, distinctive wine. Pale gold, it is mouthfilling, with deep, ripe, tropical fruit flavours, gentle biscuity notes, balanced acidity, and a long, dry, savoury finish. Drink now or cellar. Certified organic.”

While most Sauvy is made to drink now this is a wine of class that you could comfortably tuck away in the cellar for several years yet. We recommend grabbing a few bottles to open up along the way – just watch it evolve!

The Dog Point boys recommend fish, poultry or aromatic cheese dishes for the best food matches.