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Ross & Barbara Lawson planted the first vines here in 1982, but didn’t launch Lawson’s Dry Hills until a decade later. Today the wines offer an authentic, passionate expression of place.
Grapes are gently crushed into small, chilled open-top fermenters, left on the skins for a week, then pressed into French barriques (5% new) for 10 months before the final blend.
Bright & vibrant, ripe, fresh strawberry & raspberry fruit morphs to smoky vanilla & savory French oak aromatics before soft, silky tannins.
Pinot Noir. Sustainable.