From Lawson’s Dry Hills costal 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 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.
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 at the winery some ten months later.
Seafood, terrines and pates, risotto, creamy pasta dishes, chicken and char-grilled foods, roasted vegetables.
Suitable for vegetarians and vegans