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

Pinot Noir 2011

Deeply coloured, mouthfilling and generous, it has dense, ripe plum and spice flavours, with a firm backbone of tannin. Very sturdy and savoury, it lacks a bit of softness and charm in its youth, but should be long-lived; open 2015+.

Michael Cooper MW

Scented wine with the appealing aroma of ripe plums. Fleshy palate with a reasonably silken texture although fine tannins restrain any excess fruit sweetness. Lovely rich wine with an array of red and dark fruit flavours together with mineral, spice and nutty oak.    95 Points  Gold Ribbon

Bob Campbell MW

Impressively complex on the nose showing dark cherry, game, floral and elegantly infused cedary oak characters, leading to a succulent palate filled with rich texture and delicious flavours. It's velvety and very long on the finish. Grapes were sourced from 17-year-old vines grown on their hillside vineyard (calcareous clay soils) in the Omihi district. At its best: now to 2022.

Sam Kim for Wine Orbit

This is a fulsome and densely concentrated, black-fruited Pinot Noir with complex savoury layers and plenty of structure. Serve with slow-cooked red meats and coq au vin over the next 7-8+ years. 

Raymond Chan


After a cool start to the growing season, we experienced warm settled weather through flowering.

This resulted in a good fruit set and balanced yields. Warm summer temperatures allowed even ripening and intermittent rain events prevented the onset of drought and avoided undue vine stress. The flexibility of our picking crews meant harvest could be undertaken between any autumn rain events and ensured that the hand selected fruit reached optimum ripeness.


Hand Harvested from 30 March to 7 April 2011.

Yield 1.7 kg/vine.
Brix 24.50 T.
A. 7.0g/L pH 3.32



Hand harvested fruit was 87% de-stemmed and 10% foot crushed. The wine fermented for 35 to 54 days in 0.5 to 2.0 ton 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 16 months, 3% 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 December 6 2012.

R. S. <0.24 g/L
T. A. 5.1 g/L
pH 3.80 Total Dry Extract
Alcohol 14.0% 28.1 g/L-

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