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

Circuit Pinot Gris 2016

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Tangy quince and japonica jelly notes on the nose lead to a fat, juicy, sassy apple and pear smashup in the mouth. It's bursting with freshness, attitude and natural sweetness that's balanced by racy, gum-numbing acidity. 

Yvonne Lorkin , Dish Magazine

Fragrant and alluring with wild white flowers and honeysuckle then familiar varietal moments of white tree fruits, spice and a little silty stony mineral and finally a gentle perfume.

90 Points

Cameron Douglas , MS


The 2016 Circuit Pinot Gris was sourced from a 30 year old hillside vineyard on basalt soils in French Farm Banks Peninsula and a small parcel from Glasnevin gravels in the centre of Waipara. The French farm vineyard was carefully managed and produced small intense bunches with mature skins and vibrant crunchy acidity. The Glasnevin gravels are free draining mineral rich soils that impart pure fruit flavours and a bright invigorating acidity to the fruit grown here.


A dry mild winter meant a continuation of the drought in the North Canterbury region and Banks Peninsula. Late spring frosts in North Canterbury 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 returned 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.


Hand harvested Banks Peninsula fruit on April 17 2016. Machine harvested Glasneiven Gravels fruit on April 16 2016

Harvest 6.3 Ton kg /vine

Brix 22.9-23.4 2.2g/L pH 3.35-3.50


Yield = 1.50 TA 6.2-6.8-g/ L MA

All fruit was hand sorted and whole bunch pressed over 4 hours after which the juice was transferred to 1300L stainless steel tanks or old 228L barrels (25%) with full solids. A 10% parcel was foot crushed and skin soaked for 8 hours before pressing. The juice was fermented using vineyard derived yeast and then aged on lees with out sulphur for four months. All parcels were blended to tank just prior to bottling, filtered, and then bottled as one.


521 (12 x 750ml) cases bottled in one lot under screw cap on September 20 2016.

R.S 8.5 g/L TA 4.8 g/L pH 3.80 Dry extract 27.7g/L Alcohol 13.0% 

Download tasting notes

2016 Season report