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Dog Point Section 94 - Dog Point Vineyards
Dog Point Vineyards

DOG POINT SECTION 94 - DOG POINT VINEYARDS

  New Zealand / Marlborough
€43.70
€37.30
QTY
ADD TO CART At your doorstep in 1 - 3 days

One of the 25 best Sauvignon Blanc in the world with 94pts by James Suckling and Wine Spectator!

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Why do we love it?

Dog Point Section 94 is according to Wine-searcher one of the 25 best Sauvignon Blanc in the world. This very impressive considering its relatively low price and the fact that it stands proudly next to historical beasts, with three and four times the price. Also let us tell you that the 2018 vintage has, not one but two 94pts scorings from both James Suckling and Wine Spectator.

Behind this iconic Sauvignon from Marlborough, New Zealand are two very familiar guys, Ivan Sutherland and James Healy, the former vinegrower and winemaker of the famous Cloudy Bay. In 2004, these two awesome guys having mastered the know-how of the kiwi style they wanted to build their own winery and so Dog Point was born. Fortunately, Ivan had planted his first vineyards in the region in 1970. Today Dogpoint Section 94 is one of New Zealand's most prestigious and classic oaked Sauvignons. The grapes are picked by hand and the wine is then made with the least possible interventions: fermentation with ambient yeasts in French oak barrels and maturation there for 18 months. The result is explosively fruity but at the same time elegant and complex.

You can definitely enjoy it now but it will age gracefully for the following 5 years.

COLOR

WHITE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Dogpoint Section 94 has medium lemon color and exuberant aromas of mango, peach, pineapple, lemon cream, lime zest, gooseberry, bell pepper and asparagus framed by notes of vanilla, toast and honey.

In the mouth it has rich body, crisp acidity and buttery texture. Ripe stone fruits are mixed with tropical and citrus fruits on a background of sweet spices and smoke.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 14,5%
Origin Marlborough, New Zealand
Variety Sauvignon Blanc
Aromas mango, peach, pineapple, lemon cream, lime zest, gooseberry, bell pepper, asparagus, vanilla, toast, honey
Bottle Size 750ml
Barrique 18 months
Serving temperature 10°C
Aging 6 years
Closure Cork
Organic No

DOG POINT SECTION 94 - DOG POINT VINEYARDS

PAIR IT

Pairs very well with risotto with asparagus and mascarpone, sole Meuniere, chicken stroganoff

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper

Salt

 

For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns

salt

 

Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

Notes
- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes

 

Eva Monochari

Food Blogger

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