2022 Dog Point Chardonnay Organic, Marlborough

Some enticing theatre popcorn, sparkler flint and lemon candies. Peach pit meets yellow plums and buttered crumpets. Subtle walnut skin and powdered nutmeg. Where some chardonnays may be released too early or late, the release timing of Dog Point is always premeditated and this is in a very sweet spot. It's a wealth of lemon skin zest, squeezed pineapple slices and the fine sandpaper texture that has you reaching for a lobster trap. This also has the ability to be a bit of a chameleon, adapting well to fatty fried foods and sharp cheese equally well. A stellar vintage of their iconic chardonnay.

96 points Special Value Shanteh Wale winecompanion.com.au

Very beautiful with sliced cooked apples, pie crust, dried Meyer lemons and lemon curd. Hints of flint. Full-bodied and layered, this has pretty phenolic tension and a flavorful, tangy finish. A complete and balanced Chardonnay. Two-thirds Mendoza clone (Wente). Average vine age is 30 years old. From organically grown grapes. Drink now. Screw cap.

94 points jamessuckling.com

Evident, savoury reduction here which reluctantly gives way to a driven, mouth-filling and concentrated palate with hazelnut, grilled citrus and oak. Elegant and well-defined with excellent acid structure. Very young, it is clearly impressive and made in a modern fashion. One to put away for a year or two: it has the balance to develop slowly and gain complexity 14 Nov 2024 Drink 2025–2036

94 points Stephen Wong MW therealreview.com

Dog Point Chardonnay from Marlborough is a benchmark for serious terroir-driven New Zealand Chardonnay. This is not your typical Kiwi white. It channels a Burgundian mindset with old vines, wild fermentation, and a deep respect for texture and complexity. The team behind Dog Point includes Ivan Sutherland and James Healy, both former Cloudy Bay veterans who launched the label in 2002 with a focus on wines of purity, place, and personality.

The Chardonnay fruit comes from mature vines growing in free-draining clay and silt soils in the Wairau Valley. With organic farming and meticulous handwork in the vineyard, quality is the first priority. Grapes are whole-bunch pressed and fermented with indigenous yeasts in French oak barrels, with around 15 to 20 percent new oak used. The wine undergoes full malolactic fermentation and spends about 18 months on lees, building creaminess and savoury complexity.

In the glass it opens with aromas of white peach, citrus curd, hazelnut and a flinty edge. The palate is concentrated yet taut with vibrant acidity and a saline mineral finish. It is a Chardonnay of depth, balance and quiet power.

Enjoy it with roast chicken and tarragon, grilled crayfish with lemon butter or seared king oyster mushrooms with miso glaze. Drink now or cellar for five to eight years.