- Pale straw-gold.
- Delicate aroma of broken biscuit intermingled with lemon sorbet.
- Layers of creaminess with underlying grapefruit define the palate, giving a refined and elegant wine with complex yeast characters.
FOOD AND WINE MATCH:
Lindauer Special Reserve Blanc de Blancs can be served as an aperitif on its own but is fabulous with fresh seafood, in particular shellfish, such as oysters.
The long cool maritime influenced growing season of the Gisborne district, 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 Chardonnay harvest is timed so the fruit flavours and aromas are still in the yellow citrus to green apple fruit spectrum. The grapes are harvested at an optimum balance between fruit flavour, 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
The juice is 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 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 100% Chardonnay from Gisborne. 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 Blanc de Blancs stays on lees an average of 15 months and when it is considered to have aged on lees sufficiently, the yeast is removed.