Lawson's Dry Hills
The original company vineyard was planted in 1980 by Ross and Barbara Lawson, who launched the Lawson’s Dry Hills label some twelve years later, in 1992. Today, the company’s wines include Sauvignon Blanc, Riesling, Chardonnay, Pinot Gris, Pinot Noir and their famous Gewurztraminer, all made from fruit grown in 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. They do a lot of talking and tasting before pouring our shared inspiration into every bottle.
The resulting wines offer an authentic expression of the place and the grape variety they are made from together with a certain special something that they believe can only come from passion.
Tasting Notes
Marlborough New Zealand. The nose displays a lovely mixture of citrus and stone fruit aromas with floral/spice notes adding complexity.The palate is light and fresh with zingy acidity and a long clean finish.This wine has just enough residual sugar(6g/L) to balance the wine's acidity whilst remaining crisp and dry.
Food Match: Enjoy in moderation with white fish dishes
Winemakers Notes
The free run juice was fermented separately in stainless tanks with neutral yeasts.Fermentation was performed at low temperatures to retain the intense citrus,aromatic characters produced from this variety.
Viticulture Notes
Sourced from Marlborough's Waihopai Valley.the 2006/2007 growing season started with poor weather over flowering that limited vineyard yields.Summer progressed in typical fashion with fine,dry weather that led into the very important sunny,warm day - cool night patterns over the harvest period.The fruit was harvested in excellent condition with high acidity and no botrytis.
Cellaring
As this wine ages it will develop complex toasty character and will evolve nicely over the next three to four years.
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