Pinot Noir is such a food lovers wine…it just loves earthy, meaty flavours but it is also an excellent partner to more robust vegetarian food. Neudorf Pinot Noir is often seen to be on the European edge of the New Zealand spectrum. With its silken texture and pure minerality it reflects the ancient clay gravels of the Moutere Hills, with complex, earthy, sur bois characters acting counterpoint to the wild cherry and blackberry fruits.
Neudorf Pinot Noir is produced from older vines planted in the late 1970s, plus fruit from more recent Dijon selections planted in the 1990s.
In the winery the hand selected bunches are cooled overnight, sorted, gently destemmed and carried to small, open-top tanks to undergo cold, pre-fermentation extraction.
After a few days, fermentation by naturally occurring yeasts begins and is allowed to peak at around 32 degrees C, with up to four times daily hand plunging. Total time on skins can extend up to 5 weeks according to the taste and balance of the vintage.
Pressings are kept separate and the wine matures in French barriques (up to 40% new) for 12 months, with a long sur-lees period. Spontaneous MLF occurs in barrel and the wine is bottled with minimal fining and filtration
- Neudorf Moutere Home Vineyard Pinot Noir 06
- Neudorf Moutere Pinot Noir 08
- Neudorf Tom’s Block Pinot Noir 08
- Neudorf Pinot Pack
Notes on previous vintages are available under “notes and pics”
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