• Delivery
Wine clubWine clubWine clubWine club
  • Gift registry
  • Wishlist
  • FAQs
Planted to a steep north facing slope, under the shades of an ancient sawmill, very near the estuaries Mersey and Don, the measured yields of an elite little vineyard are hand picked for vinification by the illustrious Josef Chromy wineworks at Relbia. Highly specialised with the effusive sparkling styles and aromatic whites, winners Winestate Alternative Varietal of Year, the barriques of Barringwood are percolating parcels of Pinot Noir, which are setting a benchmark for the artisanal boutique estates of Devonport and greater Launceston. Barringwood are grown within a unique mesoclime, the longest growing season in Tasmania, each bottle is remarkable for its expression and articulation of a truly opportune site. There are only a few productive hectares at Barringwood, highly prized & passionately husbanded, a closely cosseted nursery of superior vines, the voluble vintages of.. Ardour of affection on the apple isle»
An illustrious national marque which defines the statuesque Margaret River style, the Cabernet Merlot concords of Voyager Estate are distinguished by their compelling presence of fruit, seductive seamlessness, limousine oak and stately tannins. Representing fiendish value for entry into the eminent house of Voyager, Girt By Sea affords the majesty of Margaret River for every enthusiast in the land, at a prudent &.. The generosity of margaret river cabernet merlot that just keeps on giving»

Lawsons Dry Hills Pinot Gris CONFIRM VINTAGE

Pinot Gris Grigio Marlborough New Zealand
Sourced from low yielding sites which are managed to yield an exceptional quality of Pinot Gris. Slow ripening mesoclimes and a wonderful level of flavour development, extensive leaf plucking and crop thinning, produce a wine with great complexity and a lovely texture that can only be realized from harvests of the most concentrated fruit, subtle oak treatments, a judicious amount of malolactic influence and extravagant lees stirring regimens.
Available by the dozen
Case of 12
$251.00
Fruit is sourced from the Lawson's Dry Hills property at Waihopai Valley, the balance is picked off adjacent Barnsley vineyard and Dave Eatwell's densely planted hillside vineyard in Omaka Valley. Each site is separately harvested and handled. Grapes are picked through several passes and gently pressed, free runs are filled to fermenters, secondary light pressings are sent to older French oak barriques and puncheons for vinification. Parcels are inoculated with Alsace yeasts and stirred weekly to encourage rich autolysis. After several months resting on sedimentery lees, the best batches are assembled with the pick of barrel ferments into the finished wine.
Light straw yellow hue. Intense pear drop and honeysuckle, red apple and subtle creamy vanilla aromas. Medium bodied with gentle acidity, the palate is rich and round with impressive length and just a sliver of sweetness. Pear and red apple, citrus and poached pear combine with the mealy textures and flavours derived from lees stirring and barrel ferments to produce an elegant, complex wine.
Lawsons Dry Hills
1 - 8 of 8
1
1 - 8 of 8
1
Lawsons Dry Hills
Lying east/west and enjoying a cool maritime climate, the Wairau River Valley maximises the wonderfully long clear sunny days, which are especially evident during the autumn ripening period

These long hot days are balanced by cooler nights, lengthening the ripening process and in turn, intensifying the flavours in the fruit and subsequently the wine. It is the large difference in diurnal temperatures that is believed to make Marlborough Sauvignon Blanc unlike any other in the world.

Lawsons Dry Hills

Lawson's Dry Hills Sauvignon Blanc grapes are harvested from over a dozen vineyard sites right across the spectrum of soil types, ranging from light stony soils to heavy loams, including quite a large proportion of clay-based soils. This diversity of sites helps to produce a wine of exceptional complexity. Other varieties are grown on sites selected specifically to produce the desired characters.

Lawson's viticulture and vineyard management focus is on producing the flavours, concentration and balance desired in the final wine. The cool climate means crop levels are limited and vineyard canopy is controlled to allow good fruit exposure to the sun (to enable ripening). Pruning is done by hand using the Vertical Shoot Positioning system. Then later in the season shoot and fruit thinning are used to optimize crop levels. Leaf removal (also known as leaf plucking) is an important technique that allows Lawsons to increase the amount of light reaching the actual bunches of grapes and ensures flavour development.

Their first vintage, which included Gewurztraminer off their own vineyard on Alabama Road, was just 15 tonnes and was managed by Ross from an old tin shed at the back of the property. Their Gewurztraminer has gone on to be recognised as one of the country's finest and soon established Lawson's Dry Hills on the national and international stage.

Lawsons Dry Hills

Later plantings have seen the production of Sauvignon Blanc, Riesling, Chardonnay, Pinot Gris and Pinot Noir. Their philosophy is to produce wines of great character at a good price. The winery claims one other distinction. Ross believes it was the first in the world to seal all its bottles with screwcaps as a means of avoiding cork taint.

Lawsons have over the years optimized the viticulture for each vineyard block and in the winery they seek to bring forward the best qualities each parcel of fruit provides. This means close attention to detail at each stage of the wine making process from crushing and fermentation through to bottling.

Lawsons vineyards are generally machine picked and quickly pressed with minimal skin contacted. After cool settling the juice is racked clear and fermented. Fermentation generally takes place at 10-12C depending on the yeast variety. A range of other techniques are also used including wild fermentation with indigenous yeast and barrel ferment. Chardonnay is 100% barrel fermented while the Sauvignon Blanc, Pinot Gris and Gewurztraminer are all partial barrel fermented.

The process for Pinot Noir is slightly different as the grapes are fermented together with skins to extract flavour and colour. During fermentation carbon dioxide lifts the skin to the top and the open vats are gently hand plunged to keep the skins in contact with the juice. It is after ferment that the wine is pressed into French barrels.

Lawsons Dry Hills