Lindauer Special Reserve Rose NV

Winner Blue Gold Sparkling Wines
Grape Varieties
Pinot Noir (58%) Hawkes Bay /Gisborne, New Zealand
Country of Origin
New Zealand
Alcohol Content
12.0% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling Rosé
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

Strong salmon colour. Complex and nutty. Immediately attractive. Lifted and pure palate. Long and lingering. Nice complexity on the palate. A lovely match with the dish. Nice drive on the palate.

Developing nose of strawberry and red florals. Palate is rich with ripe strawberry sweet fruits and high drying acidity. Moderate length and developing baking spice autolytic toast notes on finish, slightly clunky cloying wine. Red apple and strawberry fruits come to the fore with the introduction of the rich food. The wine stands up to the weight of the dish but is lacking a little freshness and tends to fold into the mouth coating richness of the dish. A nice couple of bites but tiresome and lacking detail and freshness to be enjoyed for an entire dish.

Layered berry fruit and biscuit aromatics lead to a rich-fruited, crisp palate with a fine mousse and good length. Has the presence to carry the richer flavours of the food match too.

Salmon colour. Strawberry and citrus fruit aromas, hints of coffee and orange peel. Full, rich palate; clean strawberry fruit, bright acidity, long finish. With food: The wine is a bit too rich and pungent in fruit aromas for the dish.

Salmon pink colour, strawberry nose with underlying nutty notes, crisp with racy acidity, clean and fresh with a creamy and long finish, complemented by the ham and prosciutto.

Pale–mid salmon pink. Moderate to highly intense, honey, cooked strawberries, and almond meal. Bright acid, some more strawberry characters and hints of ice cream cone and toast on the palate. Good length. Well matched.

Salmon. Strawberry, creamy toast, some development, steely. Creamy up front, mineral-like, strawberry and melon, fades but has moreish acidity. Food: more palate concentration but has enhanced the Residual Sugar. Acidity slightly 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.