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

Wed-Sun. Closed in June
map

Black Estate Omihi Series Pinot Noir 2010

Sold Out

93/100. A little richer, broader and slightly more mellow than Black Estate's regular Pinot Noir label with slightly more concentration. Attractive sweet fruit is underpinned by fine, ripe tannins. Good now but with serious cellaring potential.

Bob Campbell MW

Very slightly paler than the Black Estate straight Pinot. More floral and red fruits. Delicately aromatic. Sweet but not overly sweet. Lighter structure, gentler tannins, touch of stems but then a richness and depth. Persistent even though a little lighter. Very fine tannins and more mineral.

Julia Harding MW, www.jancisrobinson.com

Moderately saturated medium red.  Slightly diffuse aromas of redcurrant and smoke.  Lightly saline on the palate, with complex flavors of redcurrant, musky raspberry, smoke and earth.  Offers good dimension and creamy sweetness.  Tannins are nicely ripe.  88 points.

Steven Tanzer

Harvest

Hand harvested April 15 – 31, 2010.

Harvest 5.0 Ton Yield = 1.3 kg/vine Brix 24.4 TA 8.2g/ L pH 3.40

Hand harvested from 10 year old vines grown on clay loam overlying fractured limestone and sandstone soils. A cool but long growing season in Waipara Valley. Successful negotiation of spring frosts then a cool spring that delayed canopy formation. Summer did not arrive much to the dismay of beach goers. 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 21% were new. Malolactic fermentation was completed in spring. 12 months barrel maturation.

 

Bottled

Bottled in one lot under screw cap on 29 June 2011.

R. S < 0.24 g/L TA 5.2 g/L pH 3.85 Dry extract 30.2g/L Alcohol 14.0%

Deep ruby hue. A complex bouquet with brambly dark fruits, exotic spice, fresh earth, and broken chalk. The palate is supple, elastic and dense. Velvet like. Origins of chalky soil emerge by way of a crisp and freshening mineral finish. This concentrated wine persists in aftertaste and with aroma from empty glass.

Drink now to 2016