Winery notes (2016 Vintage)
"The palate is bright, lifted, red fruit driven with Marlborough's hallmark spiciness complimented by dried herb, smokey and meaty notes in the background. A juicy and plush Pinot Noir with pure red berry flavours. The wines cleansing acidity and fine, soft tannins are evident, characteristic of Marlborough's clay based Southern Valley soils. Food match: Duck and other game birds, red meats, mushroom dishes. Cellaring: Seven to ten years.
A bright perfumed, supple expression of Marlborough pinot noir from clay hill slopes. Comprising six different pinot noir clones from vines dating back to 1983. Vines are cropped at 5 tonnes/ha (35hl/ha), hand harvested and hand sorted, prior to de-stemming (20% whole bunch included). The fruit is fermented in small stainless open top fermenters without pumping. Fermentation is conducted by indigenous yeasts over a period of 2-3 weeks prior to pressing into French oak barrels (40% new) for 18 months. Bottled without fining or filtration."
5 Stars & 96/100 Bob Campbell MW, The Real Review (2016 Vintage)
"Fragrant, aromatic pinot noir with seductive floral, cherry and subtle spicy flavours. Delicately succulent wine that has clearly been made with a light touch but has impressive power and a lengthy finish. This wine has the X-factor – every sip is even better than the last."
96/100 Nick Stock, James Suckling.com (2016 Vintage)
"Impressive structure and concentration. Terrific complexity in the mix here, too. Blueberries and mixed cherries on the nose and palate with a terrific layering of plush, assertive tannins and a fresh, vibrant kick into the finish."
19/20 Joelle Thomson (2016 Vintage)
"It’s a full-bodied, velvety beauty with plenty of time up its sleeve. Buy a bottle to decant and serve in large glasses now, and stash at least half a case somewhere cool and dark for a good half decade or more. This lovely silky Pinot will age impeccably. It’s also great to see the evolution of one of Marlborough’s greatest wineries with all Dog Point wines now certified organic with Biogro New Zealand and sealed with screwcaps."
94/100 Cameron Douglas MS, December 2018 (2016 Vintage)
"Very engaging bouquet of Pinot Noir with immediate and exacting scents of rose and red cherry, sweet vanilla and new French oak, a soft beguiling complexity and pure fruit expression. On the palate the wine shows all of the fruit and oak flavours suggested with noticeable tannins and acidity – a youthful wine still with tension and textures from all the attributes encountered. Best drinking from 2020 through 2026."
4 ½ Stars Michael Cooper (2016 Vintage)
"This classy, finely structured red is estate-grown on the south side of the Wairau Valley, hand-picked and matured for 18 months in French oak barriques (35 per cent new in 2016). The 2016 vintage is a deep ruby, youthful wine, still unfolding. Full-bodied, it has highly concentrated plum, spice, herb and nut flavours, complex and savoury, gentle tannins, and a finely textured, long finish. Best drinking 2021+. Certified organic."
5 Stars & 18.5+/20 (94) Raymond Chan, October 2018 (2016 Vintage)
"Even, dark ruby-red colour with slight purple hues, lighter edged. The nose has softly concentrated and deep aromas of ripe dark-red and black cherry and berry fruit entwined with dark herbs and subtle whole bunch stalk suggestions, unfolding dark-red floral perfumes. The nose is firmly packed, but exudes richness. Medium-bodied, the palate has stylishly rich and lusciously sweet flavours of dark-red cherry and berry fruits along with subtle notes of fresh herbs, dark-red florals with nuances of whole bunch stalk elements. The fruit sweetness forms a positive core which is supported by fine-grained tannin extraction with soft acidity lending freshness, enhancing the fruit richness. The wine carries to a long, soft finish. This is a stylishly rich and sweet-fruited Pinot Noir with dark-red cherry and berry fruit with subtle herb and floral notes and fine tannin structure. Match with poultry and pork dishes over the next 5-6 years. A blend of 70% Dijon clones 667, 777 and 115, 15% clone 5, 10% Abel clone and 5% clone 10/5 from the company’s ‘Settlement’ and ‘Yarrum’ vineyards, the fruit hand-picked and fully indigenous yeast fermented with 20% whole bunches to 13.0% alc., the wine aged 18 months in 35% new French oak. Certified BioGro organic."
16.5/20 Tim Jackson MW, JancisRobinson.com, July 2019 (2016 Vintage)
"Southern Valleys subregion. Clay hill slopes, with some vines planted in 1983. Fermentation with indigenous yeasts. 18–20 days on skins. 18 months in 35% new French oak. TA 4.6 g/l. Pale-mid purple. Bacon fat and toasty reduction. Subtle clove oak. Meaty black cherry. Big and powerful nose. Sweet-savoury blackberry palate fruit, with firm, grainy tannins that will need time. Struck-match and nut finish."