Neudorf Vineyards

May is a  month of celebration.

Vintage 2013 is over and the troops can get some sleep, spend time with their children and rest knowing they did a fine job.

Everyone loses weight over vintage (hard work and long hours). Well, nearly everyone. Viticulturist Richard actually gains weight because he spends so much time in his truck driving from vineyard to vineyard. And Richard cannot drive without a hot pie in his hand. He is currently on a campaign to retain his former sleekness.

We finish  vintage with a long lunch and each department serves a course (blind, naturally).

Cellar Door and Admin started the lunch with whitebait fritters, samosas and smoked trout. Winery served jalapeno glazed ribs (smoked for four hours) with salads and vegetables from the interns (potatoes dauphinoise and spaetzle). Cheeses from Italy, France and New Zealand followed and the vineyard finished the feast with their lemon tart and tiramisu (made by former chef Laurence - and the best I have tasted).

We started with a Neudorf Riesling 1990, then Neudorf Gerwurztraminer 1990. Both showing splendidly considering the 23 years in the cellar, and corks just starting to seep. Lots of wines, lots and lots of wines were tasted and we finished with Henri’s fortified Grenache from 1969. It had spent 40 years in foudre (huge oak barrel) and  recently released. Tasted like tiramisu whch was a good thing.

Just as vintage closed Tim and I spent a weekend with 50 guests at Kauri Cliffs to match Neudorf wines with food from MKR star Pete Evans (co owner of Melbourne’s classy Lttle Hunter). Luxurious 24 hours before returning to the fray.

Now onto net lifting, worrying about ferments finishing and enjoying endless soups in front of the rugby.

Judy

PS Sadly we pulled the Gerwurtz out in the 90s. Mistake.