96-97/100 Raymond Chan (2013 vintage)
96/100 Bob Campbell (2013 vintage)
96/100 Decanter (2013 vintage)
95/100 James Suckling (2013 vintage)
94/100 Jamie Goode (2013 vintage)
93/100 Wine Spectator (2013 vintage)
92/100 Vinous (2013 vintage)
91/100 Wine Enthusiast (2013 vintage)
91/100 CellarTracker (2013 vintage)
90/100 Robert Parker's Wine Advocate (2013 vintage)

Aged in French oak barrels

Raymond Chan "....Elegantly presented on palate with tight and concentrated flavours of citrus fruits and spicy green stonefruit. The layers of interest and detail as on nose. Excellent acidity and lifted herbs unfolding, this has real power and drive........Pale straw colour, even. The nose exudes richness allied to elegance, with layers of spicy green stonefruits interwoven with subtle oak and minerally detail, the flintiness quite subdued."

Bob Campbell "This oak fermented and matured Sauvignon Blanc has a cult following. It's Sauvignon Jim, but not as we know it! The oak is evident but reasonably subtle, allowing fruit, mineral, citrus and nutty lees character to take centre-stage. It contributes to the wine's rich and creamy texture. A complex wine with a beautifully restrained reductive character."

Decanter "Subtle oak allows stone-fruit, mineral, citrus, struck match and nutty lees flavours to take centre stage here. It contributes to the wine’s rich and creamy texture. Complex, with a funky character."

James Suckling "A stunning expression of sauvignon that marries complexity and purity to exalted effect. The nose is all tight-wound sulphides and grapefruit citrus, really breathtaking, lemon rind and lime leaf here too. The palate has a core of scintillatingly pure grapefruit citrus flavor, a wealth of fleshy textural presence and a core of fine, driving acidity. Terrific nutty nuanced resolve. Drink now."

Wine Spectator "Complex, supple and seductive, presenting an aromatic mix of honeysuckle, smoke, beeswax, lime blossom and chamomile notes that give way to ripe white peach, melon, green tea and lemon zest elements. Delivers fresh herbal details of lemon verbena and marjoram, finishing with crisp, clean acidity and lingering flavors. Drink now through 2020."

Vinous "Bright, pale yellow. Flinty, sulfidey reduction to the aromas of citrus, yellow fruits and smoky minerals. Large-scaled and rich, with sexy oak-driven sweetness to the deep flavors of yellow fruits, fresh herbs, minerals and spices. A very round big boy, with well-judged oak, harmonious acidity and excellent slowly building tactile length. This bottling is routinely one of the best barrel-aged Sauvignons from Marlborough."

Wine Enthusiast "From a couple of pioneers of the style, this barrel-fermented Sauvignon Blanc shows aggressive fumé-style aromas of smoky struck flint. Grilled melon and fig flavors take hold of the silky midpalate, followed by lingering grapefruit on the finish. True to its usual impressive standard."

Robert Parker's Wine Advocate "There is so much to love and commend about the 2013 Section 94 Sauvignon Blanc....... The nose is led by struck flint / matchstick notes and characteristic “funk” with appealing underlying passionfruit, lemon curd and pink grapefruit hints. Medium-bodied with a silken texture, the sulfides are just a tad confronting here too, though the concentration of fruit is great. The nose / palate improves with air and it may cellar gloriously…if those sulfides ever marry-in with the fruit."

Dog Point is one of New Zealand's most loved wineries formed by famous Cloudy Bay's wineries former viticulturalist and winemaker Ivan Sutherland and James Healy. Some years ago they decided to go out on their own creating Dog Point. Dog Point vineyards are some of the earliest vineyards to be planted in Marlborough and have some of the oldest vines in the region. Dog Point is named for the sheep-herding history of the area.

Organic philosophies drive Dog Point's approach to wine growing and in March 2012, 150 hectares of vineyards were certified organic by BioGro New Zealand, with another 60 hectares certified as C1 (2 years in conversion). A flock of around 2,000 sheep including Romney, Perendale Cross and Merino Wiltshire Cross are grazed in the winter to keep the grass low and fertilise as they go.

After pruning; all the prunings, any grass or cover crops are mulched and added to the compost heap. This is spread under the vines to help conserve moisture and improve soil structure. A mob of 25 steers are also grazed on the property.