2014 Dog Point "Section 94" Sauvignon Blanc Marlborough

SKU #1305224 95 points James Suckling

 There's much at play here. This has a hazelnut edge on the nose with flinty, restrained and dialled back citrusy fruit presence. Minerally and stony with dried flowers too. A clever wine. The palate has a level of weight and texture more associated with Chablis. Very long, piercing, focused and glossy tight-wrapped fruit here. Excellent. Drink now.

94 points Jeb Dunnuck

 A significant step up over the base Sauvignon Blanc, the 2014 Sauvignon Blanc Sect. 94 reminds me of a top-flight Bordeaux Blanc. White currants, citrus, white flowers, minerality and earthy mushroom-like nuances all emerge from this medium to full-bodied, concentrated and beautifully textured Sauvignon Blanc. Aged 18 months in oak with regular lees stirring, drink this rich, balanced, terrific white over the coming 4-5 years.  (3/2018)

94 points Robert Parker's Wine Advocate

 A barrel-fermented, no-holds-barred style of Sauvignon Blanc, the 2014 Section 94 delivers honeyed peaches, lemon tart and pink grapefruit on the nose with hints of struck match (sulfides), lightly browned toast and yeast extract. The palate is wonderfully intense with a gorgeous, creamy texture and tons of flavor layers, finishing long. Wow--this vintage is firing on all cylinders and should age beautifully over the next 5-7+ years. (LPB)  (12/2016)

92 points Wine Spectator

 Complex and vivid, with rye toast, lime marmalade and peppery white flower notes that are intense and succulent, with details of green tea and lemon verbena on a sleek, smooth and mouthwatering frame. (MW, Web only-2016)

91 points Vinous

 (spent 18 months in older French oak): Bright, light yellow. Sexy leesy funkiness to the aromas of ripe peach, fresh herbs and stony minerality, plus a touch of lemon peel with air. Quite dry and tactile, with penetrating, distinctly saline mineral acidity currently keeping the wine's primary fruit flavors under wraps; still some undissolved CO2. A fascinating extract-rich Sauvignon, at once fine-grained, salty and very long. Strong minerality and lemony cut reminded me a bit of Burgundy. Extremely young wine with terrific inner-mouth tension. and a superb tactile, rising finish. Not at all about fruit in the early going. (ST)  (5/2016)

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Staff Image By: Jacques Moreira | K&L Staff Member | Review Date: 3/5/2018 | Send Email
A surprising wine, that to me resembled of a Meursault! Yet, it is not Chardonnay, but of course Sauvignon Blanc, barrel fermented and from very low yields. Perhaps is the slight nuttiness along with the flint notes that put my mind in the great Burgundy cru. But whatever it was, I found absolutely intriguing.

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Sauvignon Blanc

- One of the best known "international" varieties originally cultivated in France and considered the parent of, with Cabernet Franc, Cabernet Sauvignon. Sauvignon's wonderfully distinctive aromatics generate some of wine's most colorful descriptors, among them "cat pee," herbaceous, grassy, citrusy the world over. In France, the apex of Sauvignon Blanc production is the Loire Valley, in the appellations of Sancerre and Pouilly-Fumé, where the terroir expresses itself most beautifully through the grape. Sauvignon Blanc is also the leading white grape varietal in Bordeaux, where it is paired with the fatter, richer Sémillon to varying degrees. Relatively easy to cultivate, though more suited to cool climates, Sauvignon Blanc has made inroads in Europe outside of France, especially in Northeastern Italy's Friuli and Alto Adige, but also on the Slovenian border. These lovely wines are often overshadowed by Sauvignon Blanc's achievements in the New World, namely New Zealand, South Africa and California. New Zealand's Sauvignon Blancs, more conspicuously fruity than most French examples, landed the small island nation on the world wine map in the late-1980s and 1990s. South African Sauvignons are one of the most successful international varieties produced in that country and are often quite elegant and affordable. In California, Robert Mondavi managed to, almost single-handedly, created a market for Sauvignon Blanc by renaming his oak-fermented version Fumé Blanc. While some wineries still use the name, California Sauvignon Blanc has secured its place in the California wine pantheon, particularly those from the Napa Valley. Washington State, Chile and Argentina also have considerable plantings of the grape.

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.