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Lawson's Dry Hills Sauvignon Blanc 2014

Sauvignon Blanc from Marlborough, New Zealand
  • RP89
  • WE89
0% ABV
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0% ABV

Winemaker Notes

Beautiful ripe passion fruit and citrus aromas leap from the glass. The palate display's a full array of flavour's from passion fruit, lime and tropical fruits, through to gentle fresh green herbs. This wine is finely balanced, the dry palate has crisp acidity and a lovely minerality.

Enjoy in moderation with strong flavoured fish dishes, feta cheese salad and tomato based meals.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
The 2014 Sauvignon Blanc gives notes of fresh nectarines, lemon curd and lime zest with a touch of wild thyme. Medium-bodied with plenty of citrus and peach intensity going on in the mouth, it finishes with good persistence and a pleasant creamy / softness.
WE 89
Wine Enthusiast
This medium-bodied, silky-textured wine lacks some of the positive green notes typical of Marlborough, but makes up for it with ample stone fruit, gooseberry and red currant aromas and flavors.
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Lawson's Dry Hills

Lawson's Dry Hills

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Lawson's Dry Hills, Marlborough, New Zealand
Lawson's Dry Hills is a medium-sized Marlborough wine company committed to the production of premium Marlborough wines. The company was founded in 1992 by Ross and Barbara Lawson, when they decided to make wine themselves rather than on-selling the grapes that they had been growing since 1980. The wines have been received well, with many show successes. Recent vintages of Sauvignon Blanc, Chardonnay, Riesling, Gewürztraminer, and now Pinot Noir show excellent depth of fruit and complexity with a variety of winemaking techniques applied.

Marlborough

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An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.

The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.

Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

HNYLWSDSB14C_2014 Item# 166263