Dog Point Pinot Noir, Marlborough

Dog Point was founded by Ivan Sutherland and James Healy, two of the people who built Marlborough's reputation from the inside - Sutherland was Cloudy Bay's long-time viticulturist before he and Healy struck out on their own. The estate holds New Zealand's largest organically farmed vineyard area, and the wines are made with as light a touch as possible: this is Marlborough taken seriously, well away from the supermarket version of the region. The Pinot comes off clay hill slopes at the estate's Settlement and Yarrum sites, drawing on six different clones from vines dating back to 1983. It's hand-picked and hand-sorted, then fermented with wild yeasts and 25% whole bunches in small open-top tanks, without pumping, before eighteen months in French oak, 30% of it new. It's bottled unfined and unfiltered, which keeps the texture and aromatics intact. Expect a highly perfumed Pinot - rose and violet over red cherry and dark berry, with a savoury lift of dried herbs and spice from the whole-bunch fruit. The palate is silky and succulent, carried by fine, supple tannins and the bright acidity that Marlborough does so well. Serve lightly chilled at 14-16°C.