Lindauer

Lindauer Classic

Gisborne Hawkes Bay SecNV Lindauer Classic Gisborne Hawkes Bay Sec 750ml

Light gold in colour, with Lindauer's distinctive fruit and yeasty aroma, the palate is soft, complex and well-balanced with a semi-dry finish and a lingering aftertaste. Lindauer Sec has a slightly higher amount of residual sugar, making it a sweeter version of Lindauer.

Goes great with:

  • Dessert

$1599 RRP 750ml bottle

This is the most underrated of all the Lindauer wines. It has a delicious off-dry character which makes it less harsh and minerally on the finish than the straight Brut. Aromas of bread biscuits, full yeasty flavour and a crisp, persistent finish.

Description:

Aromas:
Light gold in colour, with Lindauer's distinctive fruit and yeasty aroma.
Palate:
The palate is soft, complex and well-balanced with a semi-dry finish and lingering aftertaste.

Food and Wine Match:

Lindauer Sec can be served as an aperitif or with any style of food.

Cellaring:

It is best enjoyed young and fresh.

Harvest Notes:

The long cool maritime influenced growing season of the Gisborne and Hawkes Bay districts, where Lindauer fruit is sourced, is capable of maturing grapes well past the point at which they are suitable for sparkling wines. The timing of harvest is therefore very important and closely monitored. The early season harvest of sparkling grapes ensures that they experience a season which very closely mimics that of more classically defined cool climate regions. The advantage of this early harvest is surety of ripeness and balance, but with natural acidities the envy of many wine growing regions of the world. The harvest is timed so the fruit flavours and aromas are still in the yellow citrus to green apple fruit spectrum and Chardonnay and fresh red strawberry spectrum for Pinot Noir.

Fermentation Notes:

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 texture of the wine. After cellaring for at least three months, the cuvée base wines are gently fined, carefully blended and a portion of reserve wine (premium base wine components held over from previous years to ensure consistency and complexity) added. The typical composition of the cuvée is normally 52% Chardonnay and 48% Pinot Noir but this may change slightly from year to year. 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

Maturation Notes:

The cuvée stays on lees an average of 12 months and when the cuvée is considered to have aged on lees sufficiently, the yeast is removed and the wine sweetened. Lindauer Sec has a slightly higher amount of residual sugar, making it a sweeter version of Lindauer.

Vintages

Technical Information

Vintage:
NV
Variety:
Sec
Region:
Gisborne Hawkes Bay
Alcohol:
11.5%
pH:
3.2
Residual Sugar:
24 g/L