Get $25 off... Register now!

Lawson's Dry Hills Pinot Gris

Cracka Rating

Cracka Review

The Kiwi’s have mastered the art of Sauvignon Blanc and now they are having a crack at Pinot Gris, fairly soon they will dominate the market for aromatic whites.

Winemaker's Notes

This is a delicious expression of Marlborough Pinot Gris. Distinctive soils and climate together with careful viticulture have allowed us to craft a wine rich in flavour, with bright fruit characters of pear and citrus. Beautifully poised and off dry in style, the palate has depth and texture. Ideal for early drinking, however the wine will develop with cellaring. Enjoy with chicken, seafood and soft rich cheeses.

expert reviews about

Lawson's Dry Hills Pinot Gris

Expert Reviews

WINESTATE (2011 Vintage) says
Winestate Magazine, Mar/Apr
Nick Stock (2011 Vintage) says
Marlborough s beautiful Waihopi Valley provides the fruit source for this striking pinot gris. Poached pear, citrus and grapefruit combine with subtle oak for a most complex wine. Rich and luscious on the palate, with crisp acidity and creamy flashes. There is a lot to like about this wine.
Now
Good Wine Guide
92
Nick Stock (2010 Vintage) says
This has built some creamy lees-derived influence and adds bread and fresh-dough aromas to sweetly ripe apples. The palate's nicely worked into shape, with a handy acid line that stretches flavours well into the finish.
The Good Wine Guide 2011
Michael Cooper (2010 Vintage) says
The 2010 was grown in the Waihopai Valley, harvested at 23.4 to 24.2 brix, and 18 per cent of the blend was fermented with indigenous yeasts in seasoned French oak casks; the rest was handled in tanks. It's a beautifully scented wine with peachy, spicy flavours, showing considerable complexity, and lovely richness and roundness. The 2011 vintage has a fragrant, spicy bouquet, leading into a mouth filling, rounded wine with strong peachy and spice flavours, hints of ginger and honey, and good complexity. It's a very harmonious wine, already highly expressive.
Buyer's Guide to New Zealand Wines
WINESTATE (2009 Vintage) says
Fascinating, complex, citrusy nose. Oily and sweet in the mouth, with jube-like flavours.
Winestate magazine 2010
WINESTATE (2008 Vintage) says
Luscious creamy mango and orange blossom aromas and an oily palate with lychee and rose petal flavours.
Winestate 2009
Michael Cooper (2008 Vintage) says
The 2008 vintage was grown mostly in the Chaytors Road Vineyard and harvested at 23.5 to 24 brix, with a small percentage of noble rot. Twenty-five per cent of the blend was fermented with indigenous yeasts in seasoned French oak casks; the rest was handled in tanks. It's a mouthfilling, medium-dry wine (6.5 grams/litre of residual sugar), fleshy and concentrated, with soft, ripe, peachy flavours showing good complexity, roundness and richness.
Buyer's Guide to New Zealand Wines
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 (2004 Vintage) says
The 2004 vintage was mostly handled in tanks, but 20 per cent was fermented in one to four-year-old French oak barriques. Honeyed on the nose, with advanced colour for its age, it's a soft, slightly flabby wine with a clear botrytis influence, unlikely to be long-lived. The 2005 looked much better in its infancy - sturdy (14.5 per cent alcohol), with pear, spice and lime flavours showing excellent depth.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
The 2001 vintage was grown in the Hutchison vineyard and 10 per cent of the final blend was fermented with indigenous ('wild') yeasts in barrels. It's an easy-drinking, slightly sweet style with a subtle wood influence and decent depth of peach, pear and spice flavours. The 2002 also 10 per cent wood-matured, is a mouthfilling wine with a restrained oak influence and decent depth of lemon and spice flavours.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
The 2001 vintage was grown in the Hutchison vineyard and 10 per cent of the final blend was fermented with indigenous ('wild') yeasts in barrels. It's an easy-drinking, slightly sweet style (eight grams per litre of sugar), lighter in body than many of the region's Pinot Gris, with a subtle wood influence and decent depth of peach, pear and spice flavours.
Buyer's Guide to New Zealand Wines

real reviews

real customers