In NZ this is probably the most produced and drunk wine of any type. Its vaguely made using the Champagne method, but much much faster. 3 months or so is enough to give this some bubbles, and a dry complexion.
I really like this.
A bit bitter at the back. Not a huge amount of flavour. Can somewhat confusingly be pronounced Lin-Down-Ner.
The Rosé is better, and as I said last year, “buy better if you have the cash, buy Lindauer if you don’t.”
3 out of 5 Gottfrieds for a Goldie