Dog Point vineyards were among the first to be established in the Wairau River in the Marlborough region, the reference region for Sauvignon Blanc in New Zealand.

Created by ex-Cloudy Bay employees, the Dog Point project is completely independent where viticulture is conducted according to a viticulture program of the New Zealand authorities called ‘Biogrow’ (Certified Organic Agriculture) which encourages more ecological and less destructive practices of the environment.

Meeting and explanations with Matt Sutherland, son of the founder and commercial director.

The story of Dog Point began at Cloudy Bay between James Healy and Ivan Sutherland. What motivated them to create a project together?

For many years, Ivan and his wife Margaret cultivated their own vines in the Wairau and South Valleys, in Marlborough. The couple had long had the project of creating a quality-oriented estate using grapes from their own vineyards.

In 1986, Ivan joined Cloudy Bay as Head of Vineyard, a position he held for 18 years. In 1990, James joined Cloudy Bay as Winemaker, where he stayed for 13 years. Together, James and Ivan were instrumental in the evolution of the Cloudy Bay brand.

After realising that they shared the same aspirations, James and Ivan decided to return to a more ‘artisanal’ winemaking style, launching Dog Point in February 2004.

Your vineyards are among the oldest in Marlborough and you farm organically. What are the key tasks you prioritise to produce quality grapes?

Dog Point Vineyard is one of the oldest vineyards in Marlborough. It is a hilly location with clay and loam soils and an ideal north-facing aspect. Dog Point white wines are mostly planted on well-drained loamy clay soils on the plains, soils that primarily express citrus and grapefruit aromas. Grapes from the hillside plots have a dominant clay influence and add value to the Chardonnay. The clay soils on the gentle, narrow slopes of the hills are ideal for Pinot Noir. These soils express the characters of our terroir.

In the vineyard, organic conversion began in 2009. One of the initiatives we are undertaking is to transform the waste from the pruning of the vineyard and the cellar into wood chips to create a healthy organic compost that is used for plantings throughout the property. We then collect the residue from this process and use it in the vineyards as fertilizer to help retain moisture and improve soil structure.

In the spring, we sow buckwheat and phacelia in the vineyards to encourage beneficial insects to biologically control pests. During the winter months, 2500 sheep are brought onto the property to mow the grass and help add organic matter to the soil. We focus on producing quality wine using environmentally friendly and responsible practices.

Sauvignon Blanc is the grape variety that brought New Zealand viticulture to the world. What is its identity at Dog Point?

Sauvignon Blanc is THE king of grapes in our production. We produce two styles of Sauvignon Blanc: a ‘classic’ fruity and citrusy wine, and ‘Section 94’, a structured barrel-aged wine.

Our ‘classic’ style of Sauvignon Blanc is produced from estate-grown, hand-harvested grapes. The grapes are whole cluster pressed, cold settled before fermentation and aged for 2-3 months in stainless steel vats. The nose is intense fruit and mineral, with good acidity to give it tension.

In contrast, our Section 94 is a fuller, richer Sauvignon Blanc, fermented in barrels. The name "Section 94" is taken from the first land census of New Zealand in the late 19th century. The grapes come from a single plot of the Dog Point vineyard, planted in 1992. The grapes are hand-picked, whole cluster pressed and fermented in old French oak barrels for 18 months.

You also grow Chardonnay and Pinot Noir. What are their characteristics?

We produce a wonderfully structured Chardonnay with yeasty mineral notes and a hint of oak. Hand-harvested in a vineyard planted in 1981, the grapes are pressed in whole clusters and transferred directly into French oak barrels (10% new barrels) for fermentation. The wines are aged there for 18 months, then bottled without fining and with minimal filtration.

Our Pinot Noir develops notes of red fruits, sweet spices, violets and has a rich tannic structure and seductive. The vines, planted in 1983, are harvested and sorted by hand before destemming (25% of the whole bunch included). Everything is fermented in small open stainless steel vats without pumping. Fermentation is carried out by indigenous yeasts over a period of 2 to 3 weeks before spending 18 months in French oak barrels (35% new barrels). Bottled without fining or filtration.

Your wine labels bear the drawing of a Ti Kouka. Can you describe this endemic plant?

Dog Point is home to one of New Zealand's cultural and ecological treasures, the "Ti Kouka". Commonly known as cabbage, the Ti Kouka is a very special and very resistant New Zealand native plant. The Ti Kouka embodies the landscape and wines of the Dog Point vineyard, which is why a stylized version has been adopted to illustrate our wine labels.