Lindauer `Brut Cuvée` Chardonnay Pinot Noir NV (24 x 200mL), New Zealand.

Liquor Act 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence LIQP770010049
$4.99 per Bottle
$119.76 per pack
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The long cool maritime influenced growing season of the Gisborne and Hawke’s Bay districts, 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 acidity the envy of many wine growing regions of the world. The harvest is timed so the fruit flavours and aromas are still in the yellow citrus to green apple fruit spectrum for Chardonnay and fresh red strawberry spectrum for Pinot Noir.

NZ - Other New Zealand
New Zealand

Winery Tasting Notes


The yeasty and toasty bouquet shows excellent maturity from prolonged bottle maturation on lees.


Lindauer is full on the palate with a pleasant, steady mousse and elegant aroma. The palate is crisp, complex and well balanced, with a full flavour and lasting taste.


Drinking beautifully upon release Lindauer Brut NV is designed to be enjoyed young.

Food Matching

Lindauer Brut is a dry style, versatile bottle fermented sparkling wine that can be served as an aperitif or with any style of food.

NZ - Other New Zealand
Grape Style
Imported Sparkling
Closure Type
Cork closure

Winery Profile

Upon its launch in 1981, Lindauer became the first commercially available méthode traditionnelle in New Zealand. In the quarter century since then, Lindauer has become the country’s most popular single wine brand. Lindauer is made from traditional champagne grape varieties, Chardonnay and Pinot Noir, and uses the authentic method of bottling the wine for its second fermentation, a technique that creates the sparkle and distinctive yeasty flavours.


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