With no cellar door at Dog Point, what better way to explore their wines than through a personal tasting, hosted by the two personalities who created them, James Healy & Ivan Sutherland.

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James & Ivan's shared philosophy of "total involvement" is at the heart of the Dog Point operation: in the vineyard, during winemaking & marketing. Only with control of the whole process can they be certain of the absolute quality they strive for. They say their wine "sells itself", but their enthusiasm to promote it personally is a contributing factor. These two may seem laid-back but there is conviction behind every word.

Sauvignon Blanc grapes are harvested from various sites at Dog Point - apart from site-specific 'Section 94', a single vineyard which has always been "a little different", located up against an escarpment. Fruit grown on free-draining valley soils express shades of passionfruit, whilst fruit grown on hillside clay-loam reveal citrus-lime flavours. "Most people drink Sauvignon Blanc young, but we believe it can age for a few years".

'Section 94' is no mainstream Sauvignon Blanc: capturing minerality with a feral ferment in old oak barrels, crafted in an Old World style. "Stinky!" James & Ivan wanted this to be a stand-alone wine with a specific identity, rather than giving it reserve status. They initially tried mixing the harvest at different brix levels but now aim for a single level of ripeness.

"Ivan & I love Chardonnay, it's a fabulous grape." They don't make it in vast quantities, given that it must be handled carefully to make good quality. So instead they have chosen to narrow their focus & give plenty of attention to detail. All effort goes into the vineyard, then just a gentle pressing & straight into the barrel. "With minimal handling it pretty much makes itself".

Pinot Noir grapes are picked from a selection of six different clones, including some vines which are almost 20 years old. Full attention is given to cropping levels, with great care taken against over-ripening on the vine & over-extraction. Given the variability of cool-climate production they don't follow a set recipe but rather "do just what we think is enough".

Ah yes, those corks! James & Ivan's conscious decision to use natural cork certainly evoked some interesting comments at the tasting. "We know it's no excuse", was their reply to their choosing to do so for marketing reasons, "but maybe we're just a little old fashioned". Given their passion to let Nature do much of the work, cork does further symbolise their vineyard philosophy.

The cabbage tree, a distinctive feature in the local landscape, is perhaps an apt logo for Dog Point. As a native signature, the three heads represent a parallel to the three grapesSauvignon Blanc, Pinot Noir & Chardonnay which James & Ivan believe best express the varietal characteristics of the Wairau Valley. Around the vineyard native replanting is ongoing, a natural extension of their appreciation of terroir.