Fresh seafood, fine wine, minimal intervention

Seafood has long been a part of the culture at Neudorf.

From the early days of Tim and Judy Finn arriving in Nelson and planting Neudorf on the smell of an oily rag, being able to catch your own dinner was helpful.

Over the years Tim and Judy’s daughter Rosie caught the fishing bug and if it wasn’t going out early from the bach in Awaroa to catch breakfast, it was trying to catch spotties off the wharf in Mapua or digging for pipi in the estuaries. In time, Rosie also became a diver and Judy still revels in cray being delivered to enjoy with a glass of something chilled.

Rosie’s partner Toby is a keen and skilled fisherman and the pair are hopeful it won’t be long until their son Freddy has a rod in the water and is searching the same estuaries as they did.

Needless to say seafood, fishing and diving are a major part of life at Neudorf. Not least because of the harmony between Nelson seafood and Neudorf’s refreshing and modern style of winegrowing.

Although known for its famously long sunshine hours, the Nelson winemaking climate is defined by the maritime influence of Tasman Bay. The cool sea breezes and moderate temperatures provide a long and even ripening time for the grapes – resulting in beautiful minerality across the portfolio.

Neudorf has an enviable reputation for their Home Block Moutere Chardonnay - a favourite match with fresh oysters, kingfish sashimi and seared scallops.

A more recent addition to the Neudorf portfolio – Albariño; is a match with any kaimoana.... think tua tua and BBQ’d prawns with a generous squeeze of lemon.

But most often in summer, if the mission has been successful – Rosie can be found with a simple snapper slider in one hand and a glass of Neudorf Tiritiri Chardonnay in the other.

Much like their wine, Tim, Judy and Rosie firmly believe that fresh seafood only requires minimal intervention.