Wine Advocate #176 Apr 2008 - Neal Martin - Pale greeny/lemon hue with an active mousse. Pleasant nose of apple, a touch of apricot, lemon curd and white flowers with good definition. A vibrant apple-infused palate, good acidity and clarity. Sharp citrus finish with a minerally touch. A very fine New Zealand sparkler. Drink now. Tasted January 2008.
- Country: New Zealand
- Wine Region: Gisborne
- Grape: Chardonnay
- Grape Percentage: 100%
- Alcohol Percentage: 12%
- Unit Quantity (ml): 750
- Best To Drink: Drink Now
Lindauer Special Reserve Blanc de Blancs is pale straw-gold with a delicate aroma of broken biscuit intermingled with lemon sorbet. Layers of creaminess with underlying grapefruit defi ne the palate, giving a refi ned and elegant wine with complex yeast characters.
Tasted Aug 2009 - Tight and dense on the nose. Not the freshest of fruit on the palate though. Rather hard work - astringent.
Fresh, full-flavoured sparkling with pleasant citrus and toast flavours, subtle bready autolysis and a dry finish.
This non-vintage wine, based entirely on Chardonnay grown in Gisborne (mostly) and Hawke’s Bay, is disgorged after two years on its yeast lees. It’s a deliciously well-balanced wine, lemony and nutty, with gentle yeast autolysis characters and a slightly creamy, dryish (12 grams/litre of residual sugar) finish.
Susy Atkins, The Telegraph July 2011 - A fine balance between fresh, crisp citrus and richer, toastier layers here. Lindauer's creamy, ripe wine is especially good with seafood snacks and starters.
The grapes are harvested at an optimum balance between fruit fl avour, acidity and sweetness. The juice is separated quickly and gently from the skins and allowed to naturally oxidize to remove some of the phenolic bitterness. The juice is then inoculated with a range of yeast, specially selected to enhance and complement the sparkling wine characters of yeast autolysis. The juice is fermented quickly under strictly controlled conditions and followed by total malolactic fermentation, all the time staying in contact with the yeast lees. This increases the texture of the wine. After cellaring for at least three months, the cuvée base wines are gently fi ned, carefully blended and a portion of reserve wine (premium base wine components held over from previous year to ensure consistency and complexity) added. The composition of this cuvée is 100% Chardonnay. Finally the base cuvée is chilled and filtered. The blended base cuvée has sugar and yeast added and is then bottled. The bottles are laid on their sides in bins inside temperature controlled cellars to undergo a secondary fermentation in the bottle. The fermentation lasts six to eight weeks, during which time the sugar is converted to alcohol and CO2. The CO2 pressurises the bottle and gives the Lindauer its bubbles. The cuvée stays on lees an average of 24 months and when the cuvée is considered to have aged on lees suffi ciently, the yeast is removed and the wine sweetened.