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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
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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
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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

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Home Chardonnay 2016

Rich, weighty chardonnay with peach, apricot, ginger, toast, hazelnut and spicy oak flavours. An intense wine, with layers of flavour and a suede-like texture. Tangy, vibrant chardonnay with character and class

Bob Campbell MW. 95 Points.

White gold, pale straw hue. Slight haze indicating unfiltered wine. Aromas of white peach, nectarine, blood orange, oatmeal, subtle hazelnut, white rock minerals. Broad and dense, with

an even textured clay wave across the palate. Mealy, slight wax and underlying salty minerality that lingers and persists. Evenly balanced dense yet luminous wine.

This is an unfiltered wine with small amounts of sediment. Please allow the bottle to stand and settle before pouring. Decanting will allow maximum expression of aroma and purity of fruit to emerge. 

 

Vineyard

This Black Estate Home Chardonnay was grown on our 3.8 hectare and 1.0 Ha vineyards located 6 kilometres North East of the Waipara Junction, in the Omihi sub-district of Waipara Valley, North Canterbury. This is a north facing sedimentary clay fan on a gentle hill side slope. The soils are mainly Awapuni clay with Calcium carbonate deposits. The un-grafted Mendoza Chardonnay vines were planted in 1994 at a vine density of 1841 vines per hectare. The new planting completed in 2011 has 1.0ha planted at 6177 vine/ha with Mendoza, 95, 548, and 1066 clones. The Home Vineyard will be fully certified organic with BioGro in March 2017.

Season

A dry mild winter meant a continuation of the drought in the North Canterbury region. Late spring frosts lowered yields in some vineyards and added to the stress on the vines as canopies were established. Un seasonally heavy rainfall in January provided some reprieve from the drought and the vines around the valley sprung to life pushing young shoot tips and completing canopy establishment. Dry conditions return and continued into late Autumn allowing gradual and even ripening of fruit with very little disease pressure. Despite the early season challenges vintage 2016 ended

with balanced, ripe, and disease free fruit making harvest a deserved celebration of another unique harvest.

Harvest

Hand harvested on March 22 to 7 April , 2016 13.0 Tons Yield = 0.6-1.5 kg/vine

Brix 22.8 – 23.5 TA 7.4 -8.5g/ L

Fermentation

pH 3.15-3.30

Whole bunch pressed, no settling, and no additions. 15% foot crushed. Fermentation with yeast propagated from a vineyard starter from the Home vineyard, in 228L, 500L, and 600L tight grained French casks (1-12 year old, 20% new) with maturation on lees. Full spring Malo- lactic fermentation. Blended to tank after 7 months. No fining agents. Unfiltered. Contains sulphites.

Bottled

828 (12 x 750ml) cases bottled in one lot under screw cap on 4 November 2016

R.S 2.9 g/L TA 6.0 g/L Dry extract 28.1 g/L

pH 3.30 Alcohol 13.5% 

Download tasting notes

2016 Season report

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