Lindauer Special Reserve Brut NV

Winner Gold Sparkling Wines
Grape Varieties
Pinot Noir (69%) Hawkes Bay/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

1st corked. Second bottle fresh and vibrant. Salmon colour. Complex and nutty with fresh fruit pushing through the aldehyde. Perhaps there is still a slight dusty note which comes and goes. A good match with the dish.

Copper pink hue with slightly muted strawberry aromatics and hint of macaroon. Palate is dry but mouth filling with ripe raspberry and strawberry fruits and macaroon notes. Firm acidity and some baking spice autolytics developing with some phenolic bite on moderate length. The wine’s sweetness and dried strawberry fruit is accentuated with the richness of the dish not making either more delicious.

This wine has quite a subtle, even shy, nose, which carries on to the lighter-bodied palate. Some nice fruit but it’s a little lacking in concentration and length and looks a touch tired on the finish.

Pale salmon colour. Ripe strawberry and red-apple fruit. Medium-bodied palate, complex berry fruit and fresh acidity. Some firmness at the finish. With food: Works well overall, although some bitterness shows through at the finish.

Salmon colour, toasty ripe cherry nose, crisp nutty and bready palate, soft, higher dosage on palate, with long fine beaded mousse, savoury notes well match with the meats.

Mid salmon pink. Fresh cut strawberry and red apple. Lovely drying acidity with hints of green strawberries. The wine acid dominated this pairing.

Dark Salmon. 1st wine corked. Toast, developed, strawberry with a hint of dark red fruits. Good mousse, strawberry and citrus, zingy and moreish acidity. Food: not a lot of change, but has added to moreishness.

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.