Buy any 12 bottles and save 10% (excludes sale). Free UK delivery on orders over £250. Tel : 02922 337454

Neudorf

2023 Tiritiri Chardonnay, Neudorf

Nelson, South Island, New ZealandVintage: 2023

This delicious Chardonnay walks a tightrope of fruit, minerality, oak and acidity. Summer stone fruits are woven together with rockpool minerality combined with a layered texture from lees contact and delicate integration of oak. There is beautiful shape to this wine, voluminous without being overblown and tapering to a refreshing and modern finish.

‘Tiritiri’ means to grow, cultivate or share in Reo Maori.

Whats in the bottle

Chardonnay 100%

Single Bottle

£2595

12 Mixed Bottles *

£23.36

Save £2.60

* As part of a mixed case of any 12 bottles

Free UK delivery on orders over £250. Free South Wales delivery on orders over £100

Tel : 02922 337454

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GTIN N/A Categories: , , Product ID: 20396

Description

Founded by Tim and Judy Finn (now retired) in 1978 who were pioneers of the Nelson wine industry and Tim Finn was a founding member of Sustainable Winegrowing NZ.

The vineyard is dry-farmed organically on north facing Moutere gravels, and their ethos of minimal intervention extends into the winery.

Their daughter Rosie Finn carries on the family tradition in the role of Sales & Marketing/Director together with winemaker/GM Todd Stevens and viticulturalist Stef Brockley.

Neudorf is regarded as one of the country’s top small wineries with an enviable reputation for Chardonnay and Pinot Noir.

The focus is on sustainability with the winery run on solar power aided by the fact that Nelson has some of the longest sunshine hours in New Zealand. All estate owned blocks are organically certified and the old vines are dry farmed.

““One of the most distinctive, consistent and complex pinot noir wines made in New Zealand.” – James Suckling.com

“One of New Zealand’s most admired producers. Tim and Judy Finn have a great track record.” – Jancis Robinson MW

“Nelsons Rockstar Producer’ Bob Campbell MW

No or minimal settling of the must and fermentation using partial wild yeast with a high proportion of solids in French oak barrels, 10% new. The wine was matured for 10 months in barrel on full lees with monthly battonage until the start of malolactic fermentation which occurred in the Spring, allowing only part of the wine to undergo malolactic.

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750ml

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