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

10am–5pm (from noon for restaurant) Seven days.
map

Chardonnay 2013

Sold Out

Beautifully restrained on the nose showing ripe citrus, white peach, oatmeal and flinty notes. The palate is concentrated and focused with a linear mouthfeel, backed by fine texture and bright acidity. Very long and promising. 94.

Sam Kim Wine Orbit

A little more weight and richness than the regular Chardonnay label but with a similar core of mineral, nectarine and grapefruit. There is perhaps a little more bran biscuit, oak and brioche/yeast influence.Flavoursome wine with an impeccable balance and good length of flavour. 95 Points Gold Ribbon 

Bob Campbell , MW.

Bright, light yellow, with a slightly smoky bouquet, it is rich and youthful, with fresh acidity threaded through its concentrated, vibrant, peachy flavours, which show excellent drive, complexity and length. Full of potential, it should be at its best 2016+. 4.5 stars

Michael Cooper

Creamy cashew, stonefruit, spice and pastry dough. Medium bodied, richly fruited tilting into sweet pineapple flavour spectrum, tight acidity, lime juice and spice, pleasant flintiness and very good length. Like the juiciness combined with structure. Very nice wine here.  93 Points

Wine Front

Light on its feet, this medium-weight Waipara wine has a lovely depth to its fresh apple and citrus fruit joined by biscuitty and mealy notes and an attractive minerally undercurrent.

Wine NZ Magazine

Season

The coldest spring in ten years meant more time than usual frost fighting in the vineyard.  However once the show weekend threshold past we experienced one of the best summers in recent years which allowed some beach time recovery and good conditions for flowering and fruit set. The lack of mid summer nor-westers allowed our vineyard canopies to relax in the sun drenched still weather - giving good canopy growth, low vine stress and good ripening. Hand picking allowed us to capture our fruit in perfect condition with thick skins, moderate brix, and good levels of natural acidity.  It really was a good one.

 

Harvest

Hand harvested on April 3, 4, and 5 2013

Harvest  6.74 Ton                 Yield = 960g/vine

Brix 23.7                     TA 9.4g/ L                 pH 3.25

Hand harvested from our 3.8 ha block of 18 year old Mendoza Chardonnay vines grown on own roots in sedimentary fans of Awapuni clay loam with Calcium carbonate deposits.

 

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 28 March 2014

R.S 3.8 g/L      TA 7.5 g/L       pH 3.25       Dry extract 28.0g/L     Alcohol 13.5%

 

2013 Season report