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 multiple varieties and their famous Gewürztraminer, 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.
Lawson’s Dry Hills Wines are leaders of sustainability in their industry. They are currently the only New Zealand wine producer to hold both Environmental Management and carbon zero accreditations. They also won a commendation at the Sustainable Business Awards in the Climate Action Leader category and the Excellence in Sustainability Award at the New Zealand International Business Awards.
100% Pinot Noir
Vineyard & Vinification Note
Winemaker: Marcus Wright/Rebecca Wiffen
Vineyard and viticulture: This wine comes from three fantastic vineyards in Marlborough’s Southern Valleys. Clay soils help the grapes develop flavour and the supple texture found in the wine. The vines are carefully tended to ensure low crops and ripe, flavoursome grapes in top condition.
Winemaking: The grapes were gently crushed and the juice run into small, open-top fermenters and held cold for five days’ maceration. The vats were then inoculated with a specially selected, cultured yeast to trigger fermentation. During fermentation the wine was hand plunged to gently extract colour, tannin and flavour from the skins. The resulting wines were left on skins for around seven days post ferment before pressing to predominantly old French Oak barriques (5% new). The wine was blended after ten months maturation in barrel
Cellaring: Drinking well now and will be delicious for three to five years.
This wine is distinctly varietal showing ripe, fresh red fruit characters matched with appealing, slight savoury French oak aromatics. The palate is bright and vibrant with a fleshy midpalate and lovely length. Vegan friendly.
Hot ham, pork, chicken, light red meat dishes, grilled dishes, seared tuna, stews and casseroles, pizza and pasta. Also enjoyable just as a lovely glass of Pinot Noir on its own!