Lawson's Dry Hills Estate Marlborough Pinot Noir 2018
"A very fruity and youthful expression of Pinot Noir with aromas and flavours of red cherry, raspberry and cranberry. A whole berry suggestion adds in a freshness and lift. Crisp, fresh, fruity and dry with flavours that mirror the nose. Loaded with fruit tannins giving a chalky texture backed up with a core of fruit. Oak is low adding structure more than flavour. Drink now or age for a while. Best from 2021 through 2026" Cameron Douglas, Master Sommelier, Jun 2019
This is a fruit driven wine with depth and interest, a soft elegant Pinot Noir with fine tannins and a lovely length. The varietal fruit characters of strawberry and dark cherry are matched with subtle oak notes. Ready to drink now or cellar for another three years.
Each block of grapes were picked at its ideal ripeness, then gently crushed into small open topped fermenters where the grapes were held cold for five days. The vats were then allowed to warm with the fermentation peaking at 32c, the resulting wines were left on the skins for seven days post fermentation before pressing to predominantly older French oak barriques (only 3% were new). The wine was blended after ten months maturation in the French oak.
The finished wine is a blend from several very good small Marlborough Pinot Noir vineyards including sites in the Waihopai, Brancott and Omaka valleys. 2 cane VSP pruned, all vineyards were shoot, fruit and colour thinned in order to attain unified ripening.
Food Pairing: Suitable for vegans - enjoy in moderation with some oven roasted vegetables or lighter red meat dishes.
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Lawson's Dry Hills Estate Marlborough Pinot Noir 2018
Lawson's Dry Hills Estate Marlborough Pinot Noir 2018
"A very fruity and youthful expression of Pinot Noir with aromas and flavours of red cherry, raspberry and cranberry. A whole berry suggestion adds in a freshness and lift. Crisp, fresh, fruity and dry with flavours that mirror the nose. Loaded with fruit tannins giving a chalky texture backed up with a core of fruit. Oak is low adding structure more than flavour. Drink now or age for a while. Best from 2021 through 2026" Cameron Douglas, Master Sommelier, Jun 2019
This is a fruit driven wine with depth and interest, a soft elegant Pinot Noir with fine tannins and a lovely length. The varietal fruit characters of strawberry and dark cherry are matched with subtle oak notes. Ready to drink now or cellar for another three years.
Each block of grapes were picked at its ideal ripeness, then gently crushed into small open topped fermenters where the grapes were held cold for five days. The vats were then allowed to warm with the fermentation peaking at 32c, the resulting wines were left on the skins for seven days post fermentation before pressing to predominantly older French oak barriques (only 3% were new). The wine was blended after ten months maturation in the French oak.
The finished wine is a blend from several very good small Marlborough Pinot Noir vineyards including sites in the Waihopai, Brancott and Omaka valleys. 2 cane VSP pruned, all vineyards were shoot, fruit and colour thinned in order to attain unified ripening.
Food Pairing: Suitable for vegans - enjoy in moderation with some oven roasted vegetables or lighter red meat dishes.
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Shipping & Returns
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Description
"A very fruity and youthful expression of Pinot Noir with aromas and flavours of red cherry, raspberry and cranberry. A whole berry suggestion adds in a freshness and lift. Crisp, fresh, fruity and dry with flavours that mirror the nose. Loaded with fruit tannins giving a chalky texture backed up with a core of fruit. Oak is low adding structure more than flavour. Drink now or age for a while. Best from 2021 through 2026" Cameron Douglas, Master Sommelier, Jun 2019
This is a fruit driven wine with depth and interest, a soft elegant Pinot Noir with fine tannins and a lovely length. The varietal fruit characters of strawberry and dark cherry are matched with subtle oak notes. Ready to drink now or cellar for another three years.
Each block of grapes were picked at its ideal ripeness, then gently crushed into small open topped fermenters where the grapes were held cold for five days. The vats were then allowed to warm with the fermentation peaking at 32c, the resulting wines were left on the skins for seven days post fermentation before pressing to predominantly older French oak barriques (only 3% were new). The wine was blended after ten months maturation in the French oak.
The finished wine is a blend from several very good small Marlborough Pinot Noir vineyards including sites in the Waihopai, Brancott and Omaka valleys. 2 cane VSP pruned, all vineyards were shoot, fruit and colour thinned in order to attain unified ripening.
Food Pairing: Suitable for vegans - enjoy in moderation with some oven roasted vegetables or lighter red meat dishes.
