Lindenderry Winery & Cellar Door


Lindenderry has won an impressive array of medals over the past few years, and recently received a 5-star winery rating from Halliday Wine Companion for the second year running. Perhaps more impressive however, is that the majority of the collection reviewed received 95 points or higher, proving Lindenderry's wines are pushing from strength to strength.

As James Halliday highlights in his commentary on the production, none of this would have been achievable without the man behind the wine, Barney Flanders.


Halliday Wine Companion | Latest Tasting Notes

Grampians Shiraz 2014
95 points

Hand-sorted in the vineyard, and again in the winery, destemmed to small open fermenters, wild yeast, 40 days on skins, matured in French hogsheads (15% new) for 14 months, unfined/unfiltered. A medium to full-bodied wine, very much in Grampians style; blackberry and plum are interwoven, and if the long time on skins post-ferment was designed to soften the tannins, it achieved that handsomely. The restraint in the use of new oak has also paid dividends. 

Reserve Mornington Peninsula Chardonnay 2014
95 points

Hand-sorted in the vineyard, whole bunch-pressed, wild-fermented in a 1yo Francois Freres puncheon, partial mlf, matured on lees for 10 months. There must have been fruit selection in the first place, the best parcel for this wine, although the alcohol is identical to the standard wine. So how partial was partial mlf? And how much did it ameliorate the acidity?

Mornington Peninsula Chardonnay 2014
94 points

P58 clone from the home vineyard at Red Hill, hand-sorted in the vineyard, whole bunch-pressed, wild-fermented and matured on lees in new and used French oak for 9 months. If, as appears to be the case from both the taste of the wine and vinification details supplied, no mlf was used, it makes a case for the restrained use of mlf across the region. It certainly gets your attention, and lingers.

Meet our winemaker

Barnaby Flanders Lindenderry winemaker

Barnaby Flanders

Despite arriving at Lindenderry a few short years ago, Barnaby Flanders has pushed our wine to new heights with each vintage and we couldn’t be more proud (or privileged) to have him at the helm.
Prior to becoming a celebrated winemaker, Barnaby nurtured his passion for wine on the opposite side of the barrels. Working front-of-house for over a decade at restaurants such as Walter’s Wine Bar, the Melbourne Wine Room and the Kent Hotel, Barnaby finally realised his destiny by enrolling in a Bachelor of Applied Science (Wine Science) at Charles Sturt University in Wagga Wagga. 
Upon graduating in 1999, Barnaby spent the next few years in the Yarra Valley under the astute guidance of Steve Webber at De Bortoli Wines and Master Winemaker Martin Williams. He relocated to the Mornington Peninsula in 2003, joining Dr Richard McIntyre at Moorooduc Estate until 2005. Having found time to travel overseas and experience vintages in the USA and Italy, Barney continues to embark on his annual pilgrimage to southern France and to work alongside Michel and Stephane Ogier at Domaine Ogier Cote Rotie in the northern Rhone region. 
In conjunction with heading up our wine operations at Lindenderry, Barney somehow finds the time to manage the acclaimed Merrick’s Grove Vineyard and even created his own labels - Allies (which he has since divested) and the hugely respected Garagiste with compatriot, Cam Marshall.


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