1997 was an outstanding vintage for our red varieties, producing supple fruit with great body and depth of flavour. The 1997 Lindemans Padthaway Pinot Noir is an excellent example of this classic variety and is arguably the most stylistic Pinot Noir produced from this vineyard.
Colour: Vibrant cherry red colour.
Nose: Pinot Noir fruit characters of strawberry and plum fill the glass while subtle oak and extended lees character contribute to the wines complexity.
Palate: This is a medium-bodied wine with soft fruit characters of plum and strawberry layered with nutty vanillin oak. There is great persistence on the finish.
Lindemans Padthaway Pinot Noirs appealing and vibrant fruit characters will give greatest enjoyment now or in the next 18 months to two years.
A delicious match with seared Atlantic salmon and mash, Chinese-style roast duck or ripe Australian cheeses.
Lindemans Wines of Australia Winery
In 1843, Dr. Lindeman planted his first vineyard on his 330-acre property ‘Cawarra’ in the Hunter Valley of New South Wales. By cellaring wines and not releasing them for sale until they had properly matured, Dr. Lindeman earned a reputation for producing wine of the highest quality. In 1973, the Lindeman’s Winery at Karadoc was built to cater for the increasing consumer demand for Lindeman’s wines around the world. Lindeman’s Bin 65 Chardonnay was first crafted for the Canadian market and launched in 1985 in response to the popularity of the Lindeman’s style of wines in the northern hemisphere.
Following its success in Canada and the United States, Lindeman’s Bin 65 was ‘brought home’ to Australia in 1991. The winemaking team of nine is spread across Victoria and South Australia. Wayne Falkenberg and his team at the Lindeman’s Karadoc Winery produce wines for the Cawarra, Bin Series and Premier Selection labels, whilst the team based in the Coonawarra produce the Reserve and Coonawarra Trio wines.
View all Lindemans Wines of Australia Wines
With a landmass the size of the US, Australia has just as many appellations. Many wines are simply labeled from their state of origin. Some of these are the most popular:
New South Wales
- New South Wales has a variety of smaller wine growing regions. Many wines are a blend of these smaller appellations, leading to the more encompassing designation of New South Wales.
– A small percentage of Australia’s winemaking occurs on the West Coast. The largest Australian state, Western Australia, includes the appellations Margaret River and Great Southern.
– This appellation encompasses the states of South Australia, New South Wales and Victoria. Grapes are often trucked in from at least 2 of these states for crushing and bottling, giving the wine a more general appellation of origin. This is the broadest appellation in Australia.
Like the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of
Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.