Pinot Noir, Tom's Block, Neudorf 2024
Mix any six bottles and you pay the Any 6+ price at checkout — no code needed.
£10 tracked UK delivery, however many bottles.
We pack and send twice a week, Wednesdays and Fridays, by Royal Mail Tracked 48.
Members pay £23.20 — £5.80 less on this bottle. Membership is £120 a year and carries the EDKA Promise. Membership terms
Why this wine
Neudorf has been making Pinot Noir in Nelson since 1978 and remains one of the few New Zealand names whose wines genuinely repay keeping. Tom's Block is the approachable one: dry-farmed, hand-picked, wild-fermented and ten months in barrel, with the estate's restraint fully intact. It offers the house style at a fraction of the Home Block price.
At a glance
- Grape
- Pinot Noir
- Region
- Nelson, New Zealand
- Alcohol
- 13.50%
- Body
- Medium
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Poultry & Pork, Red Meat, Cheese
How it tastes
Summer berries and warm baking spice, with leather and cocoa-powder tannins giving it savour. The texture is lush and velvety, held in check by a restraint that keeps the wine balanced, and the oak frames it rather than takes it over. Pinot Noir 100%.
The producer
Neudorf was founded in 1978 by Tim and Judy Finn, pioneers of the Nelson wine industry and now retired; Tim Finn was a founding member of Sustainable Winegrowing New Zealand, and their daughter Rosie Finn runs the estate today alongside winemaker and general manager Todd Stevens and viticulturalist Stef Brockley. Tom's Block is the paddock next to the home block, bought from neighbours Tom and Norma Francis in 1999 — fertile topsoil over deep moutere clay gravel, north-facing, dry-farmed and fully organically cultivated with Bokashi compost, undervine mowing and minimal sulphur and copper inputs, the fruit picked entirely by hand. The grapes were chilled, sorted and completely destemmed, fermented with wild yeast in open-top fermenters at up to 32°C with twice-daily hand plunging, then given ten months in French oak barriques of which 20% were new, with natural malolactic conversion in the spring before racking and blending. The 2024 season began dry, turned wetter than usual in November, then ran warm and dry from December to April, with minor rain keeping the canopies fresh ahead of a trouble-free harvest.
Food and drinking
Serve at 14-16°C. Duck, roast pork, mushroom pasta and mature hard cheese all suit it. Drink over the next five to ten years; an hour in a decanter opens it up but is not essential. Under screwcap. Suitable for vegetarians and vegans.