Springtime at Neudorf
At Neudorf we can smell Spring. The earth is warming and we’re thinking about planting basil and tomatoes. But not just yet. One of my life lessons has been not to give in to these early cravings because the plants will just crumple in the inevitable late, cold snap. Every time. Labour weekend really is the earliest time we can start planting.
Maybe just a few… in a warm spot…
However we will soon welcome the first of the season’s asparagus – followed by six weeks of joy. Grilled, dipped in warm, eggy hollandaise or sliced raw into salads. We celebrate seasonality. In Nelson we have no choice – the greengrocers here don’t see a market for imported luxury vegetables and I’m happy with that.
The team have finished pruning and moved the neighbour’s sheep into Rosies vineyard to eat down the cover crops. They pay for it in beneficial excrement to feed must be Pinot Noir. A recent article in www.eater.com talked about the comparative increase in Pinot Noir sales over Cabernet Sauvignon in the States. They put this down to a change in cooking styles – away from heavy sauces – and the fact that Pinot can match a wider range of dishes on the table. And that lovely acidity is more food friendly than the softer, fruiter styles.
In the winery Todd and Simon are topping barrels of Chardonnay and Pinot. As the wine slowly matures a small amount evaporates through the oak and that can leave an air pocket which need filling to prevent oxidation.
Bottling the new vintage aromatics is next on the card. And the Neudorf Pinot Rose 2015, which is a change of direction for us. We love it. It is the palest salmon pink. The only skin contact it had was as whole bunches in the press on a gentle Champagne cycle. It is dry with a wonderful mouth feel and we are confident you will appreciate this step change.
Our annual release will be in October 1st., This includes a trio of Chardonnays – Neudorf Moutere Chardonnay 2014, Neudorf Chardonnay 2014 and Neudorf 25 Rows Chardonnay 2014. The threesome makes an incredible line up as an expression of our Moutere terroir from one vintage.