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
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Riesling 2011

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Concentrated Riesling with pure citrus/lime, mineral and subtle floral/rose petal flavours. Moderate sweetness is perfectly balanced by fruity acidity that builds a pleasing tension in the wine. Attractive Riesling that's good now but should age well. 95 Points.

Bob Campbell MW, Gourmet Traveller Wine

More citrus here than on the 2010. Quite lean and dry tasting and some grip to add to the freshness. Tight and dry and mineral on the finish. Sophisticated.

Julia Harding MW, www.jancisrobinson.com

This has a very striking honeysuckle note on the nose, really floral and fragrant, with wild grasses, dried white flowers and jasmine, some candied citron and stone fruits too. The palate follows suit: lovely, smooth texture and an even spread of crunchy pear, apple and lime fruits. 

goodfood.com.au

Vineyard

Fruit for our Black Estate Riesling is sourced from a passionate local grower who has 11 year old vines growing on clay and limestone rich soils. These soils are very dense brown to orange in color and inter bedded with sandstones and subordinate limestone horizons. This 2 hectare vineyard has a vine density of more than 5000 vine per hectare.

 

Season

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.

 

Harvest

Hand harvested April 26 to 30 2011

Harvest 8.6 Tons Yield 1.4 kg/ vine Brix 23.0o TA 7.8 g/L pH 3.15

Fermentation

Whole bunch pressed with no settling. Fermented wild for two months between 12- and 18 degrees centigrade in stainless steel tanks. The tanks were then moved outside the winery where the wine matured on lees in often snow covered stainless steel tanks through winter. Blended in spring, bottled in summer.

Bottled

660 cases bottled in one lot under screw cap on 17 January 2012.

R. S. 16.4g/L T. A. 6.3 g/L pH 3.30 Alcohol 11.0%

Download tasting notes