From a spread of vineyards encompassing the Southern Valleys, Rapaura, Spring Creek and the Awatere subregions, these blocks are cropped at moderate levels to achieve the perfect balance of ripeness, flavour and acidity. Each was harvested and fermented separately, each bringing their own unique character to the blend.
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.
100% Sauvignon Blanc.
Picked in the cool of the early morning to help retain the aromatics, the grapes were gently pressed and the juice fermented at cool temperatures in stainless steel tanks. Five percent was fermented in old French barriques with wild yeast, to give added complexity and texture to the finished wine.
Seafood, shellfish, salads, feta, goat cheese, fresh herbs, Vietnamese-style dishes, garlic prawns, light Thai dishes.
Suitable for vegans and vegetarians.