Black
Estate is a
remarkable
place
for wine.

3 organic hillside vineyards on clay limestone soils in the Waipara, N. Canterbury.

Tasting Room
& Eatery

614 Omihi Road
Waipara Valley
New Zealand
+64 3 314 6085
or email

10am–5pm (from noon for restaurant) Seven days.
map

Netherwood Pinot Noir 2014

Moody, earthy, spicy and complex, the bouquet shows red cherry, violet, earth, game and dried herb characters. It is vibrant and juicy ... and delivers elegant mouthfeel and excellent mid palate weight, beautifully structured by crisp acidity and polished tannins. This is engaging and stylish with rich savoury undertones. 96 points.

Sam Kim, Wine Orbit.

Vineyard

Planted in 1986 by Daniel Schuster and Russell Black, at a vine density of 5000 vines per hectare.  The soils are classified as Waipara Greensand which is a green grey richly glauconitic sandstone. Pinot Noir cuttings were planted on their own roots and established and farmed without irrigation. Organic and biodynamic farming practices have been used since 2012. The Netherwood vineyard is in conversion to organic certification with BioGro.

Season

After a mild winter bud burst was underway early in the season. Good spring rain and warmth allowed canopy growth to develop rapidly. Flowering occurred a week early and completed evenly with good fruit set. In February a tornado attempted to remove the vineyard nets but they were diligently reapplied by our vineyard team. Intermittent rain in March freshened canopies but made us aware of the threat of heightened disease pressure. Harvest commenced at the end of March and with rainfall forecast our picking crews worked tirelessly to get fruit off the vines and into the winery. e early and mid-season warmth is captured in the wines from the harvest with delicate and ripe fruit complemented by fresh and lingering

minerality and lower than previously possible alcohol.

Harvest

Hand harvested March 26 and April 1, 2014.

Harvest 4.1 Ton vine
Brix 22.6

pH 3.35

Yield = 850g/

TA 7.2g/ L
MA 1.6g/L

Fermentation and maturation

100% whole cluster. Yeast for fermentation was 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 days and drained to tight grained French, 3 to 10 year old barrels. Malo- lactic fermentation was completed in spring. 12 months barrel maturation, then racked to stainless steel tank where the wine settled for 5 months. Bottled without fining or filtration. Contains sulphites.

Bottled

289 (12 x 750ml) cases bottled in one lot under screw cap on November 24 2015.

R. S. 0.28 g/L TA 6.2 g/L pH 3.44 Dry extract 28g/L Alcohol 12.0% 

Download tasting notes

2014 Season report

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