Dog Point co-founder James Healy dies
The New Zealand winemaker, who was instrumental in the rise of Marlborough’s Cloudy Bay in the ’90s, and who co-founded Dog Point Vineyard in 2002, has died.
There has been an outpouring of grief among the global wine trade in response to the news that New Zealand’s James Healy has died.
Australia’s Halliday Wine Companion wrote in an Instagram post: “Halliday is saddened to hear of the recent passing of James Healy; a giant of New Zealand’s wine industry. Beyond the key roles James Healy played at Corbans and Cloudy Bay over his 40-plus-year career, he co-founded @dogpointvineyard and helped build it into one of Marlborough’s leading premium producers. James was widely known for his generosity with both time and knowledge, and for mentoring many winemakers throughout the region. His loss will be felt deeply across Marlborough and the wider NZ wine community.”
British MWs Susie Barrie and Peter Richards called Healy “one of New Zealand’s leading lights”, and stated that “the wine world has lost a true great.”
Cloudy Bay, where Healy spent more than a decade of his career, shared the following comment with the drinks business: “We are very sad to acknowledge the passing of James Healey, a remarkable figure in New Zealand’s wine world and a cherished member of the Cloudy Bay family. James was a key part of our story; his love of fine wine, unique perspective and irrepressible energy helped define the character of our business and our wines.
“As a winemaker, he explored, pushed boundaries, challenged convention, and took risks where perhaps others would not have thought to. As a person, his kindness, humility and ability to always see the brighter side of life shaped the way our team works to this day. His sense of humour, passion and creativity continue inspire us and we know that he will be greatly missed within the New Zealand wine community. We also extend our condolences and affection to James’ family. Valé James. And thank you.”
Speaking to db, New Zealand Winegrowers said: “James had a long and distinguished career in the New Zealand wine industry. He was deeply respected by his colleagues and embraced innovation. He had a great sense of humour which made any conversation with James a joy. He will be deeply missed by his many friends and colleagues.”
Consumers, too, have taken to social media to express what Healy’s wines meant to them, with one fan commenting on UK wine forum Wine Pages: “Sad news. The 1990 Cloudy Bay SB was a revelation to me when I first had it in the early 90s. Changed my perspective on New World wines as much as Penfolds Grange and Bin 707 did for reds.”
An extraordinary career
James Healy began his career at Corbans Wines in Auckland and Gisborne before joining Marlborough producer Cloudy Bay as winemaker in 1991, where alongside fellow winemaker Kevin Judd he produced the producer’s first Pinot Noir in 1994. But it was in 2000, when Healy pioneered Cloudy Bay’s wild yeast barrel-fermented Te Koko Sauvignon Blanc that he really made his mark and demonstrated to the world the enormous potential of high-end New Zealand Sauvignon.
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One of the industry’s great innovators, he told Marlborough Wine New Zealand that during his time at Cloudy Bay “if you had an idea, you just tried it out on a few barrels. You just did it. Which fits completely with how I feel. As soon as you start getting to, ‘we’ve always done it like that’, I feel like shooting myself.”
Cloudy Bay, which celebrated its 40th anniversary last year, was a springboard to further impressive achievements for Healy.
Dog Point
In 2002, Healy established Dog Point, now the largest organic vineyard in New Zealand, with viticulturist Ivan Sutherland, with whom Healy had worked at Cloudy Bay. Sutherland was one of the earliest grape growers in Marlborough, planting vines there in the late 1970s and early 1980s and had joined Cloudy Bay in 1985 as its vineyard manager. The two made the decision to break from Cloudy Bay to create something special of their own.
The first wines from Dog Point, named after the 19th century shepherding and sheepdog history in the Wairau Valley, were released in 2004 using grapes from the 2002 vintage, and by 2009 the winery had achieved organic certification. The producer’s Section 94 wine, a single-vineyard Sauvignon, aged in oak for 18 months, soon garnered a reputation for being one of the most complex whites in New Zealand, again turning notions of what New Zealand Sauvignon Blanc could be on their head.
Deep ties
However, Healy was not only known for his prowess in the cellar. He had deep ties to the Marlborough community, and in 2018 became a founding member of Appellation Marlborough Wine (AMW), which aims to protect the quality and reputation of Marlborough wines. Today, more than 50 Marlborough wineries belong to the appellation; their wines made from sustainably grown grapes, bottled in New Zealand, and verified through rigorous quality testing.
Most recently, Healy had moved to Nelson to help his daughter Sophie McGill with her cider and Chardonnay business Abel Wine. Located in the Moutere Valley in New Zealand’s South Island, McGill and her husband decided to make use of an existing apple orchard while also planting 21,000 Chardonnay vines in 2019.
Last year (2025), Healy won a Lifetime Achievement Award at the Marlborough Wine Celebration Evening for his contribution to the region’s wine industry.
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