Lindauer Special Reserve Blanc de Blancs NV

Winner Trophy Sparkling Wines
Grape Varieties
Chardonnay (100%) Gisborne, New Zealand
Country of Origin
New Zealand
Alcohol Content
12.0% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling White
Recommended Retail Price
RRP AU $15.99
  • Lion
    C/- Wither Hills Winery
    211 New Renwick Road, RD2
    Blenheim, N/A
    New Zealand 7201
  • Tracey Fairhall, Production co-ordinator
  • Phone (064) 3 5208286

Complex with some age. Nutty. More deep straw colour than others in the bracket. Complex again on the palate. Quite an advanced style but with freshness still. A good match with the dish. The flavours linger.

Developed rich autolytic nose of bread and savory biscuit. Palate has a medium bead and mouth filling ripe cantaloupe melon fruit with honeyed cracked wheat notes. Hint of green fruit on the finish. The richness of the cheese and meaty sweet ham pairs perfectly with the ripe melon flavours in the wine, and diminishes the wines developed autolytic nose bringing and bringing the creamy melon flavours to the fore.

Very inviting, classic nose with rich fruit and autolytic elements, the palate has good fruit intensity and complexity with pleasing phenolics and a long, fresh finish. Flavours work well with the dish but the wine seems a little overwhelmed by it too.

Bright mid-lemon colour. Complex cream, baked lemon and almond autolysis aromas. Harmonious palate – brioche and lemon flavours, lively acidity, balanced dosage and a very clean finish. With food: Excellent combination. The wine has all the right flavours to match the dish.

Straw yellow, nutty, toasty nose, crisp, red apple, creamy and yeasty palate, fine mousse with good persistence, richer and complex wine.

Bright, mid yellow gold. Gorgeous upfront toasty notes, over some lemon curd. Lovely fresh acid, and more citrus notes. Complex and elegant. The acid of the wine was a little prominent with the food but it is a beautiful sparkling wine so who cares?

Developed colour. Toast, brioche, strawberry and melon, creamy lees. Sweet up front, slight donut, some phenolics override, moreish. Food: made the Residual Sugar more noticeable, and the palate more disjointed.

The Sparkling Wines were judged with

Ham, Prosciutto, Gruyere and Parmesan Pancakes

Presented by chef Michael Manners


Crepe batter:

  • 30g butter
  • pinch of salt
  • 1 1/2 cups of milk
  • 150g plain flour
  • 2 eggs
  • Ham
  • Prosciutto
  • Gruyere
  • Parmesan


  1. Warm butter, salt and milk until butter has melted. Put flour into a basin and make a well in flour. Break eggs into well and work in some flour. Add warm milk mixture and whisk until smooth.
  2. Refrigerate for 2 hours before cooking. The consistency should be like thin cream. If not, thin with more milk.
  3. Heat frying pan (preferably one designed for cooking pancakes). Wipe pan with a piece of buttered paper for the first pancake. Lift pan from heat, then ladle in batter and swirl to spread it to edges of pan. Set pan back over heat. After 1 minute, lift thin outer edge of pancake with a fine spatula and flip pancake using your fingers or spatula.
  4. When cooked, transfer to a plate in a low oven to keep warm. Repeat process.
  5. Once crepes are cooked, lightly butter ramekins. Layer crepes, Prosciutto, ham, Gruyere and Parmesan in baking dishes.
  6. Bake in a 180 deg C oven until bubbling and top is golden.

Lanson International Diffusion Perpetual Trophy for Best Sparkling Wine of Competition