- Gentle floral notes of crushed rose petal, a lift of freshly cut pear, and a hint of ginger.
- Generous pear-dominated creamy palate finished in an off-dry style with an excellent balance between acid and natural sweetness.
FOOD AND WINE MATCH:
Lindauer Pinot Gris is designed to be drunk upon release and is best enjoyed whilst the fruit flavours are fresh and vibrant.
CELLARING:While ideal for celebrations and the summer barbeque, Lindauer Pinot Gris will pair well with a cheese board, pate’s and relishes, or Spanish-styled Tapa’s. For a treat, try with fresh crayfish and white bread, with just a touch of salt and black pepper to season.
Gisborne’s early, long and sunny growing season is perfect for growing the Pinot Gris grapes used in this wine. Early ripening captures acidity and the distinctive freshness of cool climate grape growing conditions. Later harvested aromatic fruit from Gisborne’s famed low yielding premium vineyards provide the sun ripened fruit to produce an intensely aromatic Pinot Gris. Rich clay soils add texture while the summer heat builds varietal ripeness and intensity in both late and early harvested fruit, providing balance without leanness or unripe herbal notes.
Grapes are harvested at an optimum balance between fruit, flavour, acidity and sweetness. The juice is fermented slowly in stainless steel, using a number of aromatic yeast including our own aromatic yeast selection at moderated temperatures to retain the very distinctive regional and varietal characters. Harvested at a range of sugar and acid concentrations allow the capture of freshness as well as attractive ripe varietal aromas and flavour. To achieve a balance between acidity and sweetness ferments are stopped leaving some unfermented grape sugars.