Lawson's Dry Hills Reserve Marlborough Pinot Noir 2021

Lawson's Dry Hills Reserve Marlborough Pinot Noir 2021"An understated complexity and power with a core of ripe red berry fruits and barrel spice layers. Delicious, fresh, and youthful on the palate with salivating textures and core ripe fruit flavours that reflect the bouquet. Spiced red plums and cherry, moments of raspberry, and saline flinty ideas. Well made with polished tannins and a decent acid line, and excellent use of French oak. Best drinking from 2025 through 2030+" Cameron Douglas, Master

"An understated complexity and power with a core of ripe red berry fruits and barrel spice layers. Delicious, fresh, and youthful on the palate with salivating textures and core ripe fruit flavours that reflect the bouquet. Spiced red plums and cherry, moments of raspberry, and saline flinty ideas. Well-made with polished tannins and a decent acid line, and excellent use of French oak. Best drinking from 2025 through 2030+" Cameron Douglas, Master Sommelier

"Beautiful bright primary notes on the nose with ripe cherries and baked spice alongside a woody complexity from well-handled oak. The palate is lively and mouthfilling, and concentrated with red fruits and lovely dried herbs, silky slippery tannins and a long finish" Cuisine Magazine

The warm, dry summer and harvest resulted in small crops and small berries with intense flavours. Red berry and black cherry aromas combine with smoky vanilla, oaky notes and a hint of spice. The palate is round and generous with lovely bright berry, cherry flavours and a touch of gentle, sweet vanilla. This wine has lovely weight and length, offering a delicious balance of power and elegance.

This wine is sourced from our two Waihopai Valley vineyards and the Tilly’s Block. These are both within the Southern valleys sub-region where clay soils and low rainfall produce excellent Pinot. The final blend was comprised of clone 5, 115 and 777. The vines are cropped at low levels, requiring careful pruning, canopy management and fruit-thinning. They are then nurtured to ensure perfect ripeness together with concentrated flavours that echo the varietal and the place it was grown.

The fruit was harvested into open-top fermenters for a three-to-six-day cold maceration before the warm, alcoholic fermentation. The cap of skins that forms on top was punched down by hand, three times a day, to encourage optimum flavour and colour. The wine was then left on skins for between seven and 14-days post ferment, before pressing to a mixture of French oak barriques (224 litres) and puncheons (500 litres) of which 25% were new. After ten months maturation, the best clones and barrels were selected for this wine.

Food Pairing: Soft and supple, this wine is lovely with red meat, as well as full-flavour chicken and pork dishes and game. Ideal with chargrilled foods, roasted vegetables and any earthy flavours such as beans and lentils. Loves toasted spices such as cumin, star anise, paprika and herbs like oregano, thyme and sage.