The Home Vineyard is located 6 kilometres north east of the Waipara Junction, in the Omihi sub-district of Waipara Valley, North Canterbury. The slope is a north facing sedimentary clay fan on a gentle hill side slope. The soils are mainly Awapuni clay loam with calcium carbonate deposits.

The vineyard was planted by the late Russell and Kimiko Black. The Pinot Noir was planted in a 3.8 ha block. Un-grafted predominantly 10-5 clone and were planted in 1994 at a vine density of 1841 vines per hectare. The vineyard was irrigated once in 1998.

The Chardonnay grows in the adjacent 3.8ha block. Un-grafted Mendoza Chardonnay vines were planted in 1994 at a vine density of 1841 vines per hectare.

Organic and Biodynamic practices have been used since 2010. Certified with BioGro.


Damsteep Vineyard (formally Spye) is located in the north east of Waipara Valley at the foot of the Omihi Saddle, 10km north of our Home Vineyard. Riesling and Pinot Noir grow here with vine density of more than 5000 vine per hectare.

Pinot Noir is grown on a 5 hectare north east facing slope, with an altitude between 140 to 180 meters above sea level. The vines here were planted in 1999 and grow on clay overlying fractured limestone and sandstone soils.
The Riesling vineyard is 2.2 ha and lies on a north facing slope below the pinot noir. The soil is in very dense brown/ orange clay and inter bedded with sandstones and subordinate limestone horizons.

Organic and Biodynamic practices have been used since 2010. Certified with BioGro.


Planted by Russell Black and Daniel Schuster in 1986 at a vine density of 5000 vines per hectare. Netherwood’s soils are classified as Waipara Greensand which is a green grey richly glauconitic sandstone.

Pinot Noir cuttings were planted here on their own roots and established and farmed without irrigation. The Chardonnay block is 0.8 hectares and was planted in 1986 on a south facing hillside. The vines are mass selection and thought to be cuttings of Mendoza Chardonnay. The vine density should be 5000 vines per hectare but half of them are Pinot Noir so it is hard to tell.

Organic and Biodynamic practices have been used since 2012. Certified with BioGro.


Estate is a
for wine.

3 organic hillside vineyards on clay limestone soils in North Canterbury.

Cellar Door
& Restaurant

614 Omihi Road
Waipara Valley
New Zealand
+64 3 314 6085
or email

10am. - 5pm Wed - Sunday

Chardonnay 2007

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The bouquet is beautifully integrated exhibiting ripe stone fruit, subtle toast and mealy notes. The palate is concentrated with excellent mid palate weight and rounded, creamy texture. The fine acidity carries the flavours to a lovely lingering finish. An impressively structured Chardonnay in Burgundy frame with great line and length.

Sam Kim

Rich, creamy and complex wine with attractive toasted but, spicy oak and brioche characters adding extra interest to fairly concentrated grapefruit and white peach. Bog, mouthfilling wine. More restrained then previous vintages but better for it. 

Gourmet Traveller Wine

A more delicate style, mealy and citrussy, it's starts off being rather more tight and focussed but expands beautifully in the mouth and finishes with a mealy savouriness. It's medium to full-bodied, but always has that delicate touch that disguises the underlying power. A class act.  

Sue Courtney, www.wineoftheweek.co.nz

Lift and length, plus a touch of spicy tanginess, contributed to this wine’s strong personality. Serve with pre-dinner olive.  

Cuisine May 2009

Light gold in colour. Citrus, hazelnut and dry straw overtones on the nose. Broad rich pallet with grapefruit/ citrus and white peach. Balanced and focused with lingering minerality.  



Hand harvested April 10 -12 2007

Harvest 5.1 TonYield = 750g per vine

Brix 25.1ºTA 7.1 g/ LpH 3.35

The seventh Chardonnay release from vines planted in 1994. The cool classical nature of the vintage retained vibrant aroma and refreshing acidity while the settled harvest weather allowed the fruit to be picked at optimum ripeness and condition.



Whole bunch pressed, light settling, wild barrel fermentation (20% new) and maturation on lees. Partial spring Malolactic fermentation (30%). 



Bottled in one lot under screw cap on 26 March 2008.


R. S. < 1 g/L       T. A. 6.5 g/L       pH 3.35       Dry extract 23g/L       Alcohol 14.5%