From a small selection of our Marlborough vineyards including blocks in the Southern Valleys and the Awatere Valley. All are two-cane VSP pruned, shoot-thinned and fruit-thinned to ensure low crops and a complete and consistent ripeness.
100% Pinot Noir
The grapes were gently crushed into small, open-top fermenters and they were held cold for five days before being inoculated with specially selected yeast. During fermentation the wine was hand-plunged three times a day to gently extract colour, tannin and flavour from the skins. The resulting wines were left on skins for seven days post-ferment before pressing to predominantly old French oak barriques (just 10% new). The wine was blended after ten months maturation in barrel
will cellar for two to three years.
The original company vineyard was planted in 1982 by Ross and Barbara Lawson, who launched the Lawson’s Dry Hills label some ten years later, in 1992. Today, the company’s wines include Sauvignon Blanc, Riesling, Chardonnay, Pinot Gris, Pinot Noir, all made from fruit grown in the Wairau, Waihopai, Omaka and Awatere Valleys. These different regions and carefully selected vineyard sites provide varying characteristics derived from the different soils and microclimates, giving many options when it comes to blending to that much-anticipated Lawson’s style.
The dedicated bunch of people that make up the small team at Lawson’s Dry Hills are very ‘hands on’, living and breathing every part of the viticultural and winemaking process.
Hot ham, pork, chicken, light red meat dishes, grilled dishes, seared tuna, stews and casseroles, pizza and pasta.
Suitable for vegetarians & vegans.