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

Damsteep Pinot Noir 2013

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Pinot boasting shiitake mushroom, soy and black pepper among classic raspberry leaf, cherry and cocoa characters. The acidity is youthful, fresh and followed by a burst of sweet black tea and sweet berries on the finish. Lovely.

Jo Burzynska NZ Herald

Elegant, brilliantly structured, long and attractive.  5 Stars

Sam Kim , Wine Orbit

Full-coloured, it is a very supple and graceful red with cherry, plum, spice and dried herb flavours, showing good complexity, fresh acidity and a long, savoury finish. Drink now or cellar. 4.5 stars

Michael Cooper

Vineyard

The Damsteep Vineyard (formally Spye Omihi) is located in the north east of Waipara Valley at the foot of the Omihi Saddle, 10km north of our Home Vineyard This Pinot Noir is grown on a 2.5 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.

Season

The coldest spring in ten years meant the vines were slow to emerge from their winter slumber and canopy growth was evenly paced. However we experienced one of the best summers in recent years which allowed some beach time recovery and good conditions for flowering and fruit set. The lack of mid summer nor-westers allowed our vineyard canopies to relax in the sun drenched still weather - giving good canopy growth, low vine stress and good ripening. Hand picking allowed us to capture our fruit in perfect condition with thick skins, moderate brix, and good levels of natural acidity. It really was a good one.

Harvest

Hand harvested April 2-16, 2013.

Harvest 6.2 Ton Yield = 0.7 kg/vine Brix 23.8
TA 8.40g/L

pH 3.49 MA 1.44g/L

Fermentation

94% De-stemmed, not crushed, 80% Whole berries.
4 days cold soak at ambient temperature. Yeast for fermentation were propagated from a vineyard starter. Fermentation lasted 10 to 12 days with hand or foot plunging one to 2 times per day. Pressed after 28- 33 days and drained to tight grained French, 3 to 10 year old barrels. Malo-lactic fermentation was completed in spring. 12 months barrel maturation.

Bottled

422 (12 x 750ml) cases bottled in one lot under screw cap on October 28 2014.

R. S. 0.40 g/L
TA 5.1 g/L
pH 3.61
Dry extract 28.0g/L Alcohol 13.0% 

2013 Season report