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Lawson's Dry Hills Marlborough Chardonnay

expert reviews about

Lawson's Dry Hills Marlborough Chardonnay

Expert Reviews

Michael Cooper (2007 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2006 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2005 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
This is typically a characterful wine with concentrated, peachy, toasty, buttery flavours. Released at about four years old, it gives a rare opportunity to buy a mature Chardonnay at its peak. Still on sale in 2009, the 2004 vintage is aging well. Grown at three sites in the Wairau Valley, it was fermented — partly with indigenous yeasts — and matured for nine months in French oak barriques (25 per cent new). Bright yellow/green, with strong peach and grapefruit flavours, it has toasty, bottle-aged notes adding complexity and a crisp, lively finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
This is typically an impressively ripe and robust wine with concentrated, peachy, toasty, buttery flavours. The 2001 vintage was grown in the Wairau Valley, harvested at 24 brix and fermented in new to four-year-old French oak barriques (10 per cent was handled in tanks), with partial malolactic fermentation. A tightly structured wine likely to mature well, it possesses punchy, well-ripened grapefruit and toast flavours, with a backbone of fresh acidity and substantial body.
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
This is typically an impressively ripe and robust wine with concentrated, peachy, toasty, buttery flavours, savoury and complex. The 1997 was harvested at a high 24 brix (sugar level) and fermented and matured in new to four-year-old French oak casks, with 75 per cent malolactic fermentation. It looked good in its youth, but in recent tastings has sometimes been flat and dull. Past vintages have been rock-solid. The 1998 is a mouthfilling wine (14 per cent alcohol) with very good depth of ripe tropical/citrus flavours, a touch of butterscotch, well-integrated oak and a rounded finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
This is typically an impressively ripe and robust wine with concentrated, peachy, toasty, buttery flavours, savoury and complex. The 1997 was harvested at a high 24 brix (sugar level) and fermented and matured in new to four-year-old French oak casks, with 75 per cent malolactic fermentation. It looked good in its youth, but in recent tastings has sometimes been flat and dull. Past vintages have been rock-solid. The 1998 is a mouthfilling wine (14 per cent alcohol) with very good depth of ripe tropical/citrus flavours, a touch of butterscotch, well-integrated oak and a rounded finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (1996 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1995 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1994 Vintage) says
Buyer's Guide to New Zealand Wines

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