1

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.

Home
2

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.

Damsteep
3

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.

Netherwood

Black
Estate is a
remarkable
place
for wine.

3 organic hillside vineyards on clay limestone soils in the Waipara, N. Canterbury.

Tasting Room
& Restaurant

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

Wed-Sun. Closed in June
map

Chardonnay 2012

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Pale lemon/green, with a fragrant, mealy, inviting bouquet, it reveals strong personality, with mouthfilling body, strong grapefruit and peach flavours, gently seasoned with toasty oak, and a long, dry, moderately crisp finish. A distinctly cool climate style with excellent vigour, delicacy, complexity and harmony, it's well worth cellaring; open 2015+.

Michael Cooper www.michaelcooper.co.nz

A full-bodied, mouthfilling Chardonnay with citrus and buttery flavours and plenty of raciness. Match with grilled seafood and poultry over the next 4+ years. 

Raymond Chan

Moderately weighty wine with pineapple, guava, grapefruit and butterscotch flavours. Crisp acidity gives the wine vibrance at the cost of richness. Rather tight and youthful and needs time to develop.  90 Points  Silver Ribbon

Bob Campbell BobsWineReviews.com

This wine has superb weight with a mineral texture and refreshing white peach, hazelnut and citrus flavours.

Jo Burzynska NZ Herald

Harvest

Hand harvested on April 26 and 27 2012

Harvest Yield = Brix 22.3 TA 9.2g/ L pH 3.30 2.48 Ton 340g/vine

Hand harvested from our 3.8 ha block of 17 year old Mendoza Chardonnay vines grown on own roots in calcareous clay soils.

 

 

Season

A cool growing season with intermittent rain events allowed healthy canopy growth and long slow ripening. A period of rain during flowering limited fruit set resulting in very low yields. Mild temperatures held throughout autumn and allowed the grapes for this wine to slowly reach the desired ripeness. The flexibility of our picking crews meant hand harvest could be undertaken the moment rich flavours and crisp acidity were in balance.

 

 

Fermentation

Whole bunch pressed, no settling, wild fermentation in 228L and 500L tight grained French casks (1-5 year old, 15% new) and maturation on lees. Full spring Malo-lactic fermentation. Blended to tank after 14 months.

 

 

Bottled

Bottled in one lot under screw cap on 22 July 2013

R.S 1.05 g/L TA 6.0 g/L pH 3.55 Dry extract Alcohol 13.5% 24.6g/L 

2012 Season report