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Graeme Melton and a mate were travelling across South Australia in 1973, their EH Holden was in dire need of maintenance and Graeme took up casual work at a passing winery. The site supervisor was Peter Lehmann and young Graeme had his epiphany on the road to Barossa Valley. Lehmann suggested that Graeme change his name to Charlie and take the pilgrimmage to Vallee Rhone. Charlie became prepossessed with the culture of old vines Grenache, Shiraz and Mourverdre. He returned to the Barossa, at a time when old vineyard fruit was made into flagon Port and growers were destroying their historic sites in return for government grants. Charlie emabarked on a crusade to conserve and restore the ancient vines, establishing his cellars at Tanunda along Krondorf Road. He has since retained the most precious parcels, once destined for the logger's axe, they are now the genesis of fruit for the distinguished Barossa brand known as Charles.. Melton makes a mean mourvedre»
Tim and Simon and all the Wicks, nurse the rootstock and foster the clones which are in highest demand by the Adelaide Hills most accomplished vignerons. The Wicks are Adelaide Hills born and bred, they called upon an old mate named Tim Knappstein to assist in the establishment of a vineyard and wineworks, set amongst the ancient eucalypts on the scenic slopes of Woodside. Each and every planting was determined according to a viticultural algorithm, based on clonal selections and terroir, aspect, soils and clime. The shrubs reached maturity and the wines that flowed are claiming a conspicuous tally of triumphs at significant national wine shows. Representing salient value for the exquisite quality of vintages, Wicks are an essential choice for adherents of the graceful and stately styles which hail from Adelaide.. The wonderful wines of wicks»

Lawsons Dry Hills Riesling CONFIRM VINTAGE

Riesling Marlborough Wairau New Zealand
A Riesling of refined character and exquisite charm, superb, stylish integration and clearly discernible regional varietal eloquence, sourced from the best blocks on the Lawson's Dry Hills Waihopai Valley vineyard. Moderate crop yields and cool ripening mean that the Riesling grapes are first class, harvested only as they develop a concentration of natural fruit sugars and reach optimal flavour development. The perfect match to shellfish, green lipped mussels or freshly shucked oysters.
Available by the dozen
Case of 12
$251.00
The way to make great Marlborough Riesling is simple and straighforward. Leaf pruning of the vines is essential in achieving maximum quality of fruit. Moderate yields, moderate leaf plucking and harvesting at moderate brix levels all combine to produce an amazing Riesling wine. Grapes are harvested and gently pressed, the excusively free run juices are inoculated through a choice aromatic strain of yeast to enhance natural fruit flavours. Pressings are discarded and ferments are maintained at low temperatures to retain the vivid and intense citrus characters of Marlborough Riesling. Upon completion the wine is allowed to sit on lees for a several months before being gently filtered and bottled.
Brilliant straw colour with pale hue. Lively nose, florals and ripe fruit hinting of peaches and pear, lemons, lime and mandrarin peel aromas leap out of the glass. An off dry palate exhibiting impressive concentration and length, nicely balanced by firm citrus acidity. Tantalizing suggestion of mineral and satisfying textures, balance and weight over crisp acid backbone.
Lawsons Dry Hills
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Lawsons Dry Hills
Lying east/west and enjoying a cool maritime climate, the Wairau River Valley maximises the wonderfully long clear sunny days, which are especially evident during the autumn ripening period

These long hot days are balanced by cooler nights, lengthening the ripening process and in turn, intensifying the flavours in the fruit and subsequently the wine. It is the large difference in diurnal temperatures that is believed to make Marlborough Sauvignon Blanc unlike any other in the world.

Lawsons Dry Hills

Lawson's Dry Hills Sauvignon Blanc grapes are harvested from over a dozen vineyard sites right across the spectrum of soil types, ranging from light stony soils to heavy loams, including quite a large proportion of clay-based soils. This diversity of sites helps to produce a wine of exceptional complexity. Other varieties are grown on sites selected specifically to produce the desired characters.

Lawson's viticulture and vineyard management focus is on producing the flavours, concentration and balance desired in the final wine. The cool climate means crop levels are limited and vineyard canopy is controlled to allow good fruit exposure to the sun (to enable ripening). Pruning is done by hand using the Vertical Shoot Positioning system. Then later in the season shoot and fruit thinning are used to optimize crop levels. Leaf removal (also known as leaf plucking) is an important technique that allows Lawsons to increase the amount of light reaching the actual bunches of grapes and ensures flavour development.

Their first vintage, which included Gewurztraminer off their own vineyard on Alabama Road, was just 15 tonnes and was managed by Ross from an old tin shed at the back of the property. Their Gewurztraminer has gone on to be recognised as one of the country's finest and soon established Lawson's Dry Hills on the national and international stage.

Lawsons Dry Hills

Later plantings have seen the production of Sauvignon Blanc, Riesling, Chardonnay, Pinot Gris and Pinot Noir. Their philosophy is to produce wines of great character at a good price. The winery claims one other distinction. Ross believes it was the first in the world to seal all its bottles with screwcaps as a means of avoiding cork taint.

Lawsons have over the years optimized the viticulture for each vineyard block and in the winery they seek to bring forward the best qualities each parcel of fruit provides. This means close attention to detail at each stage of the wine making process from crushing and fermentation through to bottling.

Lawsons vineyards are generally machine picked and quickly pressed with minimal skin contacted. After cool settling the juice is racked clear and fermented. Fermentation generally takes place at 10-12C depending on the yeast variety. A range of other techniques are also used including wild fermentation with indigenous yeast and barrel ferment. Chardonnay is 100% barrel fermented while the Sauvignon Blanc, Pinot Gris and Gewurztraminer are all partial barrel fermented.

The process for Pinot Noir is slightly different as the grapes are fermented together with skins to extract flavour and colour. During fermentation carbon dioxide lifts the skin to the top and the open vats are gently hand plunged to keep the skins in contact with the juice. It is after ferment that the wine is pressed into French barrels.

Lawsons Dry Hills