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2014 Neudorf Moutere Pinot Gris

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Cracka Review

One of New Zealand's most celebrated Pinot Gris, this is sourced from the Neudorf home plantings at Moutere. What makes this such a success is just how rich and sexy it is. Floral peach and aftershave aromatics on a plump and luscious palate makes this one juicy and textural wine.

Winemaker's Notes

Single vineyard, wild yeast ferment. Plump, powerful and superbly confident wine. Rich complex and spicy. On first tasting this wine I immediately thought it would be delicious with pork belly poached with star anise and stock, then grilled to crunchy perfection. It was. A surge of ripe fruit (baked pears) flows across to the palate with positive phenolic interest to temper the opulence. A rich, exciting wine which commands attention but is never blowsy.

Pinot Gris, or Pinot Grigio if you’re Italian, is one of the world’s great workhorse wines – unfortunately. Unfortunately, because the grape has so much more to offer than the amorphous white wine we so often come across on restaurant lists.

As with its darker skinned cousin Pinot Noir, to give of its best Pinot Gris needs to be cropped at low rates, and preferably in a cool climate. Only then will it reveal its unique characters - a surprisingly tactile mouthfeel (glycerol like) and some intriguing flavours, ranging through the pear, nashi, quince spectrum, with a balance of phenolics rather than assertive acidity.

At Neudorf we craft two wines to reflect our different growing sites. The clay gravel Moutere Hill soils enhance the textural characters and quince flavours of Neudorf Moutere Pinot Gris, whereas the alluvial Brightwater soils of Neudorf Maggie’s Block lean more to the pear spectrum. Both are excellent wines to sit alongside the Asian inspired foods that are now so much part of our way of life.

A moderate winter followed by a warm spring and dry summer produced one of the earliest vintages on record. Fruit was harvested from the Neudorf Home Block in late march under excellent conditions. Whole bunch pressed juice was fermented with wild yeast in tank and older puncheons (60/40) and went through partial Malo before being bottled in December 2014 at 14.0% Alc.

expert reviews about

2014 Neudorf Moutere Pinot Gris

Expert Reviews

Nick Stock (2011 Vintage) says
A complex and convincing style that sports some very handy oak toast on the nose, across ripe, honey-drizzled pear and peach fruits, grilled almonds, honeycomb, hints of grapefruit pith and dried yellow flowers too. The palate has smooth, flowing style and supple, fleshy texture, with plenty of rich tinned stone fruits and great length. Terrific wine; commanding style.
Now
Good Wine Guide
94
Nick Stock (2010 Vintage) says
This shows superior poise and complex fruit: very concentrated stone fruits here - nectarine and mango - and handy ripeness. The palate's beautifully balanced between rich, ripe fruit flesh and crisp acid crunch. A little sweetness (12g) to seal the deal, and it's peach, nectarine, pear and mango through to next week! Excellent.
Now
The Good Wine Guide
Michael Cooper (2010 Vintage) says
The 2010 vintage was hand-picked in the Home Vineyard at over 24 brix and fermented with indigenous yeasts in tanks (85 per cent) and old French puncheons. Medium-dry (12 grams/litre of residual sugar), it is fleshy and finely balanced, in an Alsace style with rich, peachy, spicy flavours, a touch of complexity, good acid spine, and power through the palate. It should be long-lived.
Buyer's Guide to New Zealand Wines
Michael Cooper (2009 Vintage) says
Buyer's Guide to New Zealand Wines
Nick Stock (2008 Vintage) says
Quite creamy and savoury on the nose, this has complexity and presence, a wine with real character. Spice-poached pears dominate the palate in a hearty concentrated ball of flavour, fanning out to gentle nutty savoury nuances and a gentle wash of sweetness (12 grams residual) rounding out some gentle grip through the finish. Convincing complexity and character.
The Penguin Good Australian Wine Guide 2010 2009
92
Michael Cooper (2008 Vintage) says
The 2008 vintage is full of personality. A single-vineyard wine, hand-picked at 23.8 to 24.7 brix, it was 60 per cent fermented in old French barrels (the rest was handled in tanks), and made in a medium-dry style (12 grams/litre of residual sugar). Attractively scented, it is fleshy, very fresh, vibrant and harmonious, with ripe stone-fruit and spice flavours, showing impressive complexity and richness, good acid spine and a finely poised, long, tight finish, suggesting it will reward cellaring.
Buyer's Guide to New Zealand Wines
Michael Cooper (2007 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2006 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2005 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
The 2004 vintage was estate-grown at Upper Moutere, fermented with indigenous yeasts in tanks (85 per cent) and old oak casks, and stop-fermented with 13 grams per litre of residual sugar (making it a medium-dry style). It's a fresh and lively wine with crisp lemon, pear and lime flavours, fleshy and concentrated, but less ripe-tasting and softly textured than the 2002.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
The floral, softly textured 2002 vintage was harvested at 24 brix from ultra low-cropping vines (below 4 tonnes/hectare) in the Home Vineyard at Upper Moutere, fermented with indigenous yeasts in old French oak barrels and stop-fermented with 16 grams per litre of residual sugar (making it a medium style). It's a highly scented, beautifully rounded wine, weighty, fresh and vibrant, with rich peach, pear and spice flavours. Delicious in its youth, it also invites cellaring.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
Fleshy, with rich, concentrated fruit flavours and a deliciously soft texture, the debut 2001 vintage ( - ) was estate-grown, barrel-fermented and stop-fermented with some residual sugar. It's a substantial wine (14 per cent alcohol) with rich, vibrant grapefruit, peach and pear flavours and a smooth, long finish. Well worth cellaring.
Buyer's Guide to New Zealand Wines

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