Dog Point Sauvignon Blanc, Marlborough

Dog Point was founded by Ivan Sutherland and James Healy, two of the names behind Marlborough's rise - Sutherland spent years as Cloudy Bay's viticulturist before he and Healy set up on their own. The estate holds New Zealand's largest organically farmed vineyard area, and this is their take on the wine that made the region famous: the classic dry, aromatic Marlborough Sauvignon, made properly. The fruit is hand-picked from eight of the family's own organically farmed sites across the Wairau Valley. It's whole-bunch pressed for purity, then fermented in stainless steel with wild yeasts playing a major part, and left a few months on its lees in tank to add a little texture without blurring the fruit. Bottled without fining, it keeps the energy and bite that mark the style. Expect an intense, lifted nose of grapefruit, passionfruit and elderflower, then a dry, electric palate of citrus and gooseberry over a core of saline, chalky minerality. Punchy but precise, with mouth-watering acidity and a salty snap to finish. Serve well chilled at 8-10°C.