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Photo of The Max Chardonnay and Pinot Noir
Max Gimblett Lawson's Dry Hills Art Series Chardonnay and Pinot Noir
The Max <br> Chardonnay & Pinot Noir - Image 3
The Max <br> Chardonnay & Pinot Noir - Image 4
Max Gimblett Chardonnay label close up
Max Gimblett Lawsons Dry Hills Art Series Pinot Noir label close up

The Max
Chardonnay & Pinot Noir

Introducing The Max – a limited edition wine collection that is the perfect marriage of art and wine. This extraordinary release is a collaboration between Lawson’s Dry Hills and the renowned New Zealand artist, Max Gimblett. The Max features two exquisite wines – a Chardonnay and a Pinot Noir – that blend the best of provenance, tradition and innovation. What makes this collection truly unique is Max’s strikingly bold and powerful artwork that graces each label. Limited production of just 300, hand-numbered bottles.

$180.00

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The Max
Chardonnay & Pinot Noir

This first ever release of The Max is a special collaboration between us and renown New Zealand artist, Max Gimblett. Just two wines, a Chardonnay and a Pinot Noir, they are a combination of provenance, tradition and innovation with Max’s extraordinary artwork as the label. His strikingly bold, powerful brushwork, balance, depth and choice of colours hinting at the power and complexities of both the art and the wine.
Tasting Notes: The Max
Chardonnay & Pinot Noir

Vineyards and viticulture

“The Chardonnay is from our coastal vineyard in the Wairau Valley, with vines in excess of 20 years old. The grapes were pressed and the juice went straight into French oak for fermentation. It was left for almost a year before bottling. The Pinot Noir is a combination of grapes from the company’s Waihopai Valley vineyard and the Barnsley Block, also in the Waihopai Valley. These vineyards are both 20 years old. It was small batch fermented, then pressed to barrel. Clones are 5, 667 and 115 and oak was medium toast, Damy.”

Winemaking

“The Chardonnay’s grapes were pressed and the juice went straight into French oak for fermentation. It was left for almost a year before bottling. The Pinot Noir was small batch fermented, then pressed to barrel. Clones are 5, 667 and 115 and oak was medium toast, Damy.”

Food Pairing

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