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
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
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
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.
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