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 7 days
map

Pinot Noir 2010

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Omihi. Really quite a sophisticated nose. Lovely fluidity and edge. Very appetising. Great balance. Not too sweet – very burgundian balance. Savoury, almost herbal nose. But not as sweet and candified as most Otago Pinots. Good stuff!

Julia Harding MW, www.jancisrobinson.com

Rich, ripe, plummy Pinot Noir with bright plum, cherry and spice flavours plus a subtle influence of chalky minerality. Bright, high energy wine with a supple, silken texture. This is deliciously drinkable Pinot Noir with potential.

Bob Campbell MW, Gourmet Traveller Wine

Supple, fine and cherryish with nice texture. Very smooth and ripe with nice depth. Good weight, too. 94/100

Jaime Goode, Wine Anorak.

Supple, fine and cherryish with nice texture. Very smooth and ripe with nice depth. Good weight, too. 94/100

 

Jaimie Goode

Bright lively crimson. Smells sweeter and riper than the 2008, lots of red fruit. Darker fruit on the palate, spice and hint of liquorice (iron in the soil)? Present but supple tannins. Real subtlety. Juicy and fresh and expressing fruit not winemaking. Spicy length. They want people 'to taste Black Estate, not enzymes or oak'. Savoury at the very end.

Julia Harding MW

Good medium red.  Tighter nose suggests redcurrant and minerals.  Brisk and spicy on the palate, with good energy and cut to the red berry and herbal flavors.  But not quite as sweet and satisfying as the Omihi bottling.  87 Points.

Steven Tanzer

Season

2010 was a generally cool but long growing season in Waipara Valley. Mild mid-summer temperatures allowed good seed maturation and avoided skin damage due to sun burn. This combined with open canopy management and rigorous fruit thinning ensured that optimum ripeness was reached over the full length of the season. A typically mild and settled autumn in north Canterbury provided a highlight to the season and allowed picking to commence without interruption from rain.

 

 

Harvest

Hand Harvested from April 12 to April 20 2010.
Yield 1.3 kg/vine. Brix 24.50 T. A. 7.4g/L pH 3.48

 

 

Winemaking

Hand harvested fruit crossed two sorting tables to ensure unsuitable fruit was removed. Grapes were 92% de-stemmed and fermented for 27 days in open top fermenters. The vats were plunged using hand and foot two times per day during the peak of ferment. Each vat was pressed individually using a basket press. The wines were matured in 228L French Barrels for 12 months, 18% were new. The wines were then blended and settled in tank and then bottled without fining or filtration.

 

 

Bottled in one lot under screw cap on June 30 2011.

R. S. 0.32 g/L T. A. 5.1 g/L pH 3.67 Total Dry Extract Alcohol 14.0% 29.4 g/L 

Download tasting notes