Lawson’s Dry Hills Marlboro Pinot Noir

Winemaker: 

Marcus Wright/Rebecca Wiffen 

Vineyard and viticulture:

From a small selection of their Marlborough vineyards including blocks in the Southern Valleys and the Awatere Valley. All are two-cane VSP pruned, shoot-thinned, and fruit-thinned to ensure low crops and a complete and consistent ripeness.

Winemaking:

The grapes were gently crushed into small, open-top fermenters and they were held cold for five days before being inoculated with specially selected yeast. During fermentation the wine was hand-plunged three times a day to gently extract colour, tannin, and flavour from the skins. The resulting wines were left on skins for seven days post-ferment before pressing to predominantly old French oak barriques (just 10% new).

The wine was blended after ten months maturation in barrel

Cellaring: Two to three years

Tasting Note:

This 2018 Pinot Noir has a lovely burgundy hue and a warm, inviting nose of strawberry, raspberry and a touch of smoky, vanillin oak. Ripe berry flavours are matched with a lovely soft mouthfeel and fine silky tannins. Vegan friendly.

Food Pairing:

Hot ham, pork, chicken, light red meat dishes, grilled dishes, seared tuna, stews and casseroles, pizza and pasta.