The original vineyard was planted in 1982 by Ross and Barbara Lawson, who launched the Lawson’s Dry Hills label some ten years later, in 1992. Today, their small team oversees every aspect of production, from cultivating grapes to winemaking and bottling, ensuring each wine authentically reflects its varietal character and the place it was grown.

Lawson’s Dry Hills have access to over 120 hectares, half of which are company-owned and half leased or from long-term, contract growers. The company’s multi-award-winning range of wines are all made from fruit grown in the Wairau, Waihopai, Omaka and Awatere Valleys.

These different regions and carefully selected vineyard sites provide varying characteristics derived from the different soils and microclimates, giving many options when it comes to blending to that much-anticipated Lawson’s style. 2024 was their 33rd vintage.

In a country where winemakers have wholeheartedly embraced sustainable practices. Lawson’s Dry Hills stands out, as a leader in the New Zealand industry in every respect of its operations. Their deep-rooted commitment to sustainable practices, was reflected by their the Excellence in Sustainability award in 2023, by the New Zealand International Business Awards.

Their holistic approach to sustainability is exceptional, and they have a long list of sustainability initiatives from solar power, rainwater harvesting, and the use of locally sourced glass with 70% recycled content. They are a an accredited ‘BCorp’ business, and both heir business operations, and their wines are independently certified as both 100% sustainable (ISO14001) and carbon zero (ISO14064).