Mel sits down with Rosie Finn of Neudorf wines to talk all things wine in our "down in the cellar" series.
There are too many people I could write about here… my parents, the team I work with at Neudorf, Melanie Brown, the distributors & somms around the globe who are bringing small, unique producers to your glasses and those who go out of their way to drink wines from those producers.
I think the world is starting to pay attention to New Zealand Chardonnay, it isn’t the newest varietal to hit our shores but there some world class expressions coming out of regions from across the country, which I think is exciting and adding a prestige to the portfolio of New Zealand wine.
It would have to be Rosie’s Block Chardonnay…. With the London winter retreating, the time is now for white wines and chardonnay for me is a drink now, later, today and tomorrow kinda wine. That and our 2017 Rosie’s Block is fresh, sophisticated, mineral & moreish.
Actually….. yes and it was with Melanie Brown. I was “fresh off the boat” from NZ looking for my big adventure. You may have heard about a fateful facebook post by my mother to which Melanie responded. But in all seriousness, I had no intention of working in wine until my London wine life with Mel B. She was encouraging, supportive & (re)sparked a love of the wine industry that appears to be sticking. By the time I got home I was thrilled to take on the marketing role at Neudorf. Both Jude (mother) and I have been quoted as saying we owe Mel a lot for where I am today.
Gahhhhhh…. Seriously?! Fave child kind of questions… ok removing Neudorf. Pegasus Bay Bel Canto Dry Riesling, Craggy Range Le Sol Syrah, Burn Cottage Pinot Noir, Greystone Erin’s Chardonnay, oh I think Alex Craighead is producing some really exiting wines .
Well I mean I think it would be naive to not say Burgundy coming from a winery with a focus on both Chardonnay and Pinot Noir - but I think New Zealand is gaining confidence in our own Terroir & Turangawaewae and there is a lovely sense of place that is coming out through the wines which I hope to see more of.
We have a wine cat. His name is Baz, he has more sass than Blue Ivy Carter, a fabulous tail & he loves people. Whether he is out in the vines with the team or lounging in the Cellar Door… if you have attention to give, he’ll take it. Unfortunately he does consider himself a bit of an explorer and is currently gone rogue, but I am hoping he is making pals with the neighbours and will be back in the cellar door recommending the Pinot in no time.
There is so much more to it than making the stuff. I think when I was a little girl growing up on the farm, my impression of the industry was very much that to be in it you needed to be a winemaker. It wasn’t until I had moved away and was exposed to the world of buying and selling wine that I really found a place in the industry that I felt I could be a part of, which now I wouldn’t change for anything. The industry is full of intelligent, funny, exciting people from winemakers, to buyers to drinkers.
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Skin contact - this is the amount of time that the skins of the grapes stay in contact with their juice! How long do they stay on for? Well it completely depends...