Konrad Hengstler discovered Marlborough while traveling through New Zealand in 1987 and was immediately attracted to the generosity of the wines. Today Konrad excels at viticuture and loves everything about the land, his estate wineworks are located in Waihopai Valley at the very heart of Marlborough, it enjoys magnificent views of the surrounding mountain ranges. Treated to a course of wild indigenous yeast ferments, hand plunged and pressed into seasoned French oak barriques for ten months maturation, a delicious single vineyard Marlborough Pinot Noir in full bloom.

$3199each $383DOZEN EACH DOZEN

$2099each $251DOZEN EACH DOZEN

$2499each $299DOZEN EACH DOZEN

The terroir and microclimes of Marlborough yield a tremendous quality of Sauvignon Blanc, fruit which ripens to perfection, translating into wines of intense regional character. Konrad Hengstler delights in formulating a slightly more herbaceous nose than most efforts from Marlborough, in total harmony against a backdrop of unctuous lemongrass and lime characters, persimmons and citrus/ lychee fruits. Bright and zingy, a lively mouthful of pineapples and passionfruit before a lingering, mineral finish. Clean fresh and bright, with a quenching underlying citrus character, finely balanced acid and ripe fruit structure.

$2399each $287DOZEN EACH DOZEN

$2299each $275DOZEN EACH DOZEN

Sourced from low yielding sites which are managed to yield an exceptional quality of Pinot Gris. Slow ripening mesoclimes and a wonderful level of flavour development, extensive leaf plucking and crop thinning, produce a wine with great complexity and a lovely texture that can only be realized from harvests of the most concentrated fruit, subtle oak treatments, a judicious amount of malolactic influence and extravagant lees stirring regimens.

$2099each $251DOZEN EACH DOZEN Fruit is sourced from the Lawson's Dry Hills property at Waihopai Valley, the balance is picked off adjacent Barnsley vineyard and Dave Eatwell's densely planted hillside vineyard in Omaka Valley. Each site is separately harvested and handled. Grapes are picked through several passes and gently pressed, free runs are filled to fermenters, secondary light pressings are sent to older French oak barriques and puncheons for vinification. Parcels are inoculated with Alsace yeasts and stirred weekly to encourage rich autolysis. After several months resting on sedimentery lees, the best batches are assembled with the pick of barrel ferments into the finished wine.

Light straw yellow hue. Intense pear drop and honeysuckle, red apple and subtle creamy vanilla aromas. Medium bodied with gentle acidity, the palate is rich and round with impressive length and just a sliver of sweetness. Pear and red apple, citrus and poached pear combine with the mealy textures and flavours derived from lees stirring and barrel ferments to produce an elegant, complex wine.

$2299each $275DOZEN EACH DOZEN

$2399each $287DOZEN EACH DOZEN

$3199each $383DOZEN EACH DOZEN

$2499each $299DOZEN EACH DOZEN

Fruit from an array of Marlborough vineyards representing a broad cross section of soil types and microclimes, contribute a diverse range of aromas, flavours and textures to Lawson's Dry Hills. The time of picking is crucial to Sauvignon Blanc and the closer a winemaker scrutinizes his fruit, the more optimal will be the decision to harvest. Each site is harvested at optimal ripeness and some are picked in several passes. Rich oak ferments contribute subtle mealy characters and added palate weight.

$2099each $251DOZEN EACH DOZEN Sauvignon Blanc is sourced from several different Marlborough vineyards within a wide geographical spread, the Waihopai Valley to Chaytors Road in the coastal lower Wairau Valley and over to Awatere Valley. Each vineyard is separately managed to achieve the finest quality of fruit possible. Yields are carefully managed and great care is taken in deciding the time of harvest. Grapes are gently pressed into a mix of fermenters and seasoned French oak barriques. Parcels are inoculated to a combination of cultured aromatic and wild indigenous yeasts. Batches vinified at cooler temperatures retain the naturally vibrant fruit character, barrel ferments contribute wonderful textures to the finished wine.

Light lemon hue. A beautifully lifted nose of lemongrass, passionfruit, lemon sherbet and green herb aromas. Intensity and complexity are the hallmarks, the palate offers great concentration, with crisp acidity providing freshness, whilst emphasising the mineral/ chalky character and length of the wine. Juicy citrus, zingy lime, passionfruit and fresh cut grass flavours all feature.

$3499each $419DOZEN EACH DOZEN