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

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Pinot Noir 2009

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"A taut and elegant Pinot Noir with dark cherry, mineral, licorice and wild-herb flavours. It seems tighter and more focused than the previous vintages with a seamless and lingering finish. A classy wine that gives a strong sense of place." 

Bob Campbell MW

New Zealand winemaker Nicholas Brown has a special patch of land at Waipara, just north of Christchurch, resulting in a pinot noir that's unmistakeably from that region. It has a wonderful earthy rhubarb character matched to a core of juicy, sweet black fruits (plum, cherry, currant). Medium bodied with firm yet ripe tannins, it will benefit from a few more years in the bottle. Decant to appreciate now; its acidity can cut through duck or meaty dumplings and it's excellent with fluffy spicy barbecue pork buns. From Blackhearts & Sparrows outlets. 

theage.com.au

Full and rich, but crisply underpinned by its acidity and light tannins and with hints of truffle and game adding complexity to the black cherry fruit, spice and oak.

Joanna Simon UK.

Wine notes

Harvest

Hand harvested April 10 – 18, 2009.

Harvest 9.8 Ton Yield = 1.4kg/vine
Brix 24.6 TA 8.0g L pH 3.32
Hand harvested from 15 year old vines grown on calcareous clay soils. A memorable vintage in Waipara Valley with no spring frosts, settled weather at flowering, a warm summer, and beautiful weather over harvest. Harvest commenced at optimum ripeness with no disease pressure.

Fermentation

De-stemmed, not crushed. 4 days cold soak at ambient temperature. 11 days wild fermentation in open top vats. Hand plunged one to 3 times per day. Pressed after 27 days and drained to French barrels of which 6% were new. Malolactic fermentation was completed in spring. 15 months barrel

matmaturation.

Bottled

Bottled in one lot under screw cap on 9 Sept 2010.

R. S < 1 g/L TA 5.1 g/L pH 3.70 Dry extract 27.4g/L Alcohol 14.3%