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

Pinot Noir 2006

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A delicately perfumed nose displaying ripe dark cherry and plum notes with a touch of espresso.  The palate is sweet and juicy with seductively silky texture and nicely balanced acidity.  The fine but firm tannins provide excellent structure and lengthy finish.  At its best: now to 2011.

Sam Kim, Wine Orbit

Intense and elegant wine with powerful dark cherry, spice and ripe plum flavours.  There’s also a suggestion of mineral character amongst the pure fruit flavours.  Stylish Pinot with Bags of charm. 

Bob Campbell, MW.

Ripe boysenberry aromas abound and are amply carried through to the palate where they are joined by ripe raspberry and cherry flavours all held together by fine chalky tannins and a soft acid backbone. There are spicy elements here too and overall this is a complex wine that, whilst excellent now, will continue to evolve and improve. 

www.tizwine.com.

Harvest

Hand harvested 4 – 9 April 2006

Harvest 12 T                           Yield 1.8 kg per vine

Brix 23.9º                                TA 8.1g/ L                              pH 3.45

 

A memorable season for Waipara with warm temperatures through summer creating even ripeness and intermittent rain falls helping to maintain healthy canopies. Autumn was dry and settled which allowed fruit to be harvested at optimum ripeness.

 

Fermentation

De-stemmed not crushed. 4 day cold soak at ambient temperature. 11 day wild fermentation in open top vats. Hand plunged one to 3 times per day. Pressed after 15 days and drained to French barrel of which 40% were new. Malolactic fermentation completed in spring. Ten months in barrel.

 

Bottled

Bottled in one lot under screw cap on 28 March 2007.

R. S < 1 g/L        TA 5.4 g/L       pH 3.70      Dry extract 29 g/L        Alcohol 14.5 %