• Colour

  White

• Vintage

  Non Vintage

• Producer

  Lindauer

• Country

  NEW ZEALAND

• Region

  GISBORNE

• Sub Region

  NOT APPLICABLE

• Alcohol

  12%

• Product code

  8LIN3BNV

• Availability

  12 cases

• Grape Variety

  60% Chardonnay & 40% Pinot Noir

Tasting Notes

Vinification Details.

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 Pinot Noir colour and 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 cuvee base wines are gently fined, carefully blended and a portion of reserve wine (premium base wine components held over from previous year to ensure consistency and complexity) added. The typical composition of the cuvee is normally 60% Pinot Noir and 40% Chardonnay but this may change slightly from year to year. Finally the base cuvee is chilled and filtered. The blended base cuvee 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 cuvee stays on lees an average of 24 months and when the cuvee is considered to have aged on lees sufficiently, the yeast is removed and the wine sweetened.