(2020) A desire to make Bordeaux-style wines is one thing that fuelled Hans Herzog's move from Switzerland, and thankfully this is a beautiful blend of equal parts Cabernet Sauvignon, Cabernet Franc and Merlot. Very juicy, intense, a nice level of green pepper and herbs from the Franc, meaty, nutty and a plummy too. Balsamic, plummy and very grippy, as always, strong acidity and very grippy tannins and concentration, but ripe and fine.
(2020) Quite pale, fragrant, cherry and clove, tobbaco spices, the dry cherry fruit wrapped in some thyme and dried herbs. Firm tannins, but long and sweet-fruited, deliciously long and spicy/fruity finish. No UK retail stockists at time of review.
(2020) Hand-picked from its own vineyards in Marlborough, Dog Point's Sauvignon is bright, crisp and super-fresh, more typical in Marlborough style than the barrel-fermented 'Section 94' cuvée, with huge punch and verve. Passion fruit is there, with tropical notes suggesting lychee and guava, a touch of capsicum, but really all about the fruit. In the mouth the texture has some richness and mealiness to it, the citrus blast of the acidity balanced perfectly against that more unctuous, tropical fruit into a dry and beautfully balanced finish. Typical and yet not, this is a fine example of Marlborough's unique Sauvignon style.
(2020) A Sauvignon Blanc that marches to a different beat, fruit is hand-picked, whole bunch pressed and fermented and aged in older French oak barrels for 18 months. Grapefruit and nutty, almondy oak combine, along with a ripe orchard fruit character. In the mouth lovely juiciness and thrust, the pithy, mineral freshness of the acidity, a touch of flint, and squeeze of citrus to finish.
(2020) Deep but soft colour, lovely spicy nose with some rhubarb and beetroot character, clove and a touch of something floral, red fruits too. In the mouth silky textured and creamy, with plenty of keen, bright fruit, raspberry and some cherry moving into plum, a little spice and chocolate and the oak adding more silky depth. Lovely acidity, cherry fresh and clean in the finish.
(2020) A blend from six vineyards, 10% is wild-fermented in barrel, 15% wild-fermented in tank, the rest inoculated but stays on the lees. Pungent elderflower nose, lots of passion fruit and flinty, sulphide notes. Zesty citrus in the background. The palate is all about that dry, zingy citrus lemon and grapefruit pith. The finish verges on a touch of endive bitterness.
(2020) Whole clusters are barrel-fermented with wild yeasts, 5% new barrels at most. This is a single vineyard wine, where cream and oatmeal merge with classic passion fruit notes, still showing a bit of flinty reduction too. Big burst of juicy fruit on the palate, then a searing dry acidity, lots of orange and brightness.
(2020) Made in the same way as The Boundary, but with two years longer in bottle, this single vineyard wine has a fascinating nose, very subtle, less flinty, but the tropical fruit lift more obvious, a touch of nuttiness from the barrel. Creamy, smooth and delicious fruit on the palate, minty, lovely oak, pure lemon and lime, and great length, a touch of gravelly Pessac-Leognan quality too.
(2020) From the southerly region of Ward, more exposed to southerly winds and producing tight bunches of small berries. 10% wild fermented in barrel, blended with the stainless component. Very young, still quite tanky and pear-droppy at first, lemon jelly and pear, a touch of the flinty reduction. Lovely orange and lime zest and punchy acidity, fresh, fruity and long. No UK retail stockist listed at time of review.
(2020) Good natural acidity because the vineyards for this wine are further up the valley, and one of the Chardonnay clones is a sparkling clone, with higher acidity. Loads of reduction here, all flint and struck match, perhaps a little bit too much? Some Brazil nut butteriness comes through, the palate showing really good fruit, stone fruit moving into pineapple and ripe melon, acidity is plentiful but not aggressive. No UK retail stockists listed at time of review.