Marlborough, in the north east corner of the South Island is New Zealand's premier Sauvignon Blanc region. Strong contrast between hot sunny days and cool nights help extend the ripening period. in the last 10 years or so increasing research and understanding has taken place in the various sub districts (such as Awatere and Wairau) and their soils and micro climates - which has resulted in significant improvements in both style and quality of many Sauvignon Blancs
100% Sauvignon Blanc.
100% Sauvignon Blanc made from a blend of six different parcels from the (world famous) Marlborough sub districts of Wairau, Waihopai and Awatere. Mainly stainless steel fermentation, with about 7% of the wine also barrel fermented in second fill French barriques, which adds another textural dimension to the finished wine. This is further enhanced with extended lees aging prior to bottling.
Drink now and over the next 18 months.
Based in Blenheim Marlborough, the original company vineyard was planted in 1982 by Ross and Barbara Lawson. They launched the Lawson’s Dry Hills label - making their own wines - some ten years later, in 1992. Today, the company remains family owned and wines include Sauvignon Blanc, Riesling, Chardonnay, Pinot Gris, Pinot Noir and Gewürztraminer, all made from fruit grown in the sub districts of Wairau, Waihopai, Omaka and Awatere Valleys. Accredited with both “ISO 14001:2015” and “Sustainable Wine Growing New Zealand” awards, Lawson’s employs fundamental environmental practices which respect both the specific vineyards and broader environment. In the last 10 years they have won multiple international awards – highlighted by no less than 3 International Trophies for their Sauvignon Blancs with both The International Wine Challenge and Decanter World Wine Awards.
To quote Lawson’s themselves: “There are plenty of Marlborough wine brands, but none have our vineyards or our people, the two most important factors in our business. And very few can say that their key people (including Head Winemaker Marcus Wright and Vineyard Manager Mark Ludemann) have been with the business for almost 20 years. Each.”
Sauvignon Blanc (especially from Marlborough) is a crowd pleasing aperitif, but it is also great with chicken, grilled garlic prawns, or pasta with an asparagus, butter and black pepper sauce. A real surprise as well with good goats cheese.
In the press
Silver- International Wine Challenge 2016
Silver- International Wine Challenge 2014 (2013 Vintage)
Bronze- Decanter World Wine Awards 2016
Bronze- International Wine Challenge 2015