- Light straw in colour with green highlights.
- It displays vibrant fruit aromatics of passion fruit and gooseberry.
- The palate shows balance, both ripe fruit flavours and a tight, fresh acidity complimented by a lifted creaminess derived from the Chardonnay and Pinot Noir component.
FOOD AND WINE MATCH:
It will add zest to any occasion.
Lindauer Sauvignon is designed to be drunk upon release and is best enjoyed whilst the fruit flavours are fresh and vibrant.
Marlborough is the world’s premier vineyard area for growing Sauvignon Blanc. The district lies in the shadow of two mountain ranges that provide a rain shadow effect enabling a long, cool, dry growing season with abundant sunshine. The result is Sauvignon Blanc grapes with intense flavours and crisp acidity, just perfect for making Lindauer Sauvignon Blanc. By contrast, Gisborne has the perfect climate for producing Chardonnay and Pinot Noir, with the ideal balance of fruit flavours and acidity required for a sparkling wine.
Grapes were harvested at an optimum balance between fruit, flavour, acidity and sweetness. Sauvignon Blanc (85%): The juice is fermented slowly in stainless steel, using selected aromatic yeast at cool temperature to retain the very distinctive regional and varietal characters. Chardonnay (14%) / Pinot Noir (1%): The juice is fermented quickly under strictly controlled conditions followed by total malolactic fermentation. The Sauvignon Blanc component is characterised by tropical fruit aromas and flavours as it is grown in some of the warmer areas of Marlborough. This is complemented and accented by a small amount of Chardonnay and Pinot Noir that has been bottle fermented for an average of 15 months. Once blended, the final wine is given a delicate sparkle.