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Light gold in color, this wine displays attractive fresh fruit flavors with yeast characters and aromas. A dry, versatile sparkling wine, Lindauer is produced in the traditional way, using predominantly Chardonnay and Pinot Noir wines which are assembled into a cuvée. This cuvee then spends 12 to 18 months undergoing secondary fermentation and maturation.
A bottle-fermented sparkling wine of consistent quality that is unparalleled in the New Zealand marketplace. Lindauer's success lies in the careful creation of the cuvée and the extended maturation process to achieve the classical style.
The distinctive taste and value for money of Lindauer has endeared it to the hearts of so many New Zealanders that it is unquestionably our most popular wine.
Lindauer has also won recognition internationally, from consumers and respected wine judges alike, making it New Zealand's most exported wine.
A few other New Zealand areas include the region of Auckland, high up on the North Island, Nelson, sitting to the west of Marlborough, and Canterbury, just under Waipara on the South Island. Most wines in New Zealand will come from a designated area and say so on the label.
Auckland was one of the first wine growing regions of the country, but now produces...Read More About Other New Zealand
Most Champagne you encounter will be NV, or non-vintage. This is because the base wine is a blend of wine from
In producing non-vintage wines, Champagne houses strive to keep the taste consistent year by year, and non-vintage
the winemakers flexibility in blending, ensuring a constant style each year. Non-vintage Champagne...Read More About Non-Vintage
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