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Neudorf Moutere Chardonnay 2014

Chardonnay from New Zealand
    0% ABV
    • JS95
    • RP92
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    Winemaker Notes

    Serene, precise, peaceful and pure. The 2014 Moutere Chardonnay is quietly confident as it pushes across the palate with a long, mineral flow. Everything is a nuance – the fruit, the oak, the mineral, the acidity. Each component is there but in tune with surrounding notes. It is wonderfully evenly spread, showing no spikes or edges. While it’s still youthful, those of you who have been collecting Neudorf Moutere Chardonnay for several vintages will know how well it ages and how rewarding it is to open after 5, 10 and 15 years. Made from older Mendoza clone vines, low producing and offering a variety of berry sizes with a range of ripeness and flavors. The Moutere climate is warm but not hot; this allows the wine to retain its lively acidity.

    Critical Acclaim

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    Neudorf

    Neudorf

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    Neudorf, New Zealand
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    Established in 1978 by Tim and Judy Finn, Neudorf Vineyards are nestled in the warm gravelly soils of the Moutere Hills in the Nelson region at the top of New Zealand’s South Island. Surrounded by hop gardens, apple orchards and berry farms, the vineyards’ virgin gravelly soil is of naturally low fertility and retains enough moisture to support grapevines through the dry summer months.

    Clear skies allow for rapid cooling at night, nurturing the slow development of flavors in the grapes. This combination of climate and soil type produces long living wines of great intensity, showing concentrated but not overtly fruity characters. Despite an enviable track record and continuing success, the Finns have kept their winery small (around 6,000 cases annually) and devoted to the production of top flight wines.

    New Zealand

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    A relatively young but extremely promising wine-producing country, New Zealand is widely recognized for its distinctive wines made from the aromatic, Sauvignon blanc. While this is indeed the country’s most planted and successful variety, it is certainly not the only New Zealand grape capable of delighting wine lovers—and in a very wallet-friendly manner, at that.

    The world’s most southerly vineyards are found here, with significant climatic variation both between and within the warmer North Island and the cooler South Island. Overall, the climate is maritime, with plenty of rainfall, as well as abundant sunshine. Producers have almost unilaterally embraced cutting-edge winery technology, resulting in clean, high-quality wines at every price point.

    Sauvignon blanc, known here for its trademark herbaceous character, is at its best in Marlborough but thrives throughout the nation, accounting for an overwhelming majority of the country’s exports.

    Chardonnay is the second-most important white variety and takes on a supple texture and citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot noir, second behind Sauvignon blanc in national production numbers, is at its best in Central Otago—the moust southerly winegrowing region in the world! These wines are known for bright and juicy red fruit. Taking cues from the wines of Alsace, aromatic varieties like Pinot Gris, Riesling and Gewürztraminer shine in Martinborough, while red Bordeaux varieties like Cabernet Sauvignon and Merlot have found success in Hawke’s Bay. Throughout New Zealand but especially in Marlborough, Pinot noir and Chardonnay are used to produce traditional method sparkling wines.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

    HNYNDFCYN14C_2014 Item# 214410