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.
Vineyard & Vinification Note
Winemaker: Marcus Wright/Rebecca Wiffen
Vineyards and viticulture: From our coastal vineyard where the sea breezes moderate temperatures, this block is situated on the banks of the Wairau Diversion. The silts and river stones combine with 16 – 20-year-old Mendoza clone vines to produce the perfect match. The 2021 vintage was rewarding for our Chardonnay which arrived at the winery in pristine condition, perfectly ripe and full of flavour.
Winemaking: Our winemaking practices remain very similar from one year to the next. The grapes are hand-harvested and whole-bunch pressed and the juice settled briefly before being racked to French oak barrels (22% new). The juice was fermented ‘wild’ and encouraged to undergo full malolactic fermentation. The wine was racked from barrel and blended prior to being bottled here at the winery some ten months later.
Cellaring: This powerful yet elegant wine will continue to develop favourably for some time, becoming more mellow with age. Enjoy from now and over the next five years.
This wine offers enticing aromas of lemon, honeysuckle and brioche with subtle hints of smoke and bees’ wax. The palate is rich and is full flavoured – a balance of concentrated, ripe fruit and toasty French oak offset by a thread of fresh, citrus acidity. Vegan.
Seafood, terrines and pates, risotto, creamy pasta dishes, chicken and char-grilled foods, roasted vegetables