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 (from noon for restaurant) Seven days.
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Riesling 2013

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Already quite expressive, the bright, light yellow 2013 vintage is fleshy and dryish, with strong, citrusy, faintly honeyed flavours, fresh, lively acidity and a slightly spicy finish. Drink now or cellar.

Michael Cooper www.michaelcooper.co.nz

Big, bold Riesling in an off/dry style with a moderately deep colour and lush flavour profile that suggests some botrytis influence. Apricot, honey, peach and mango are among the more obvious flavours. 93 Points  Silver Ribbon

Bob Campbell BobsWineReviews.com

It’s delightfully elegant and youthful on the nose displaying white peach, lemon peel, flint and floral notes. The

palate is focused and linear, and shows wonderful fruit purity and concentration, beautifully framed by racy

acidity. 94 Points

Sam Kim Wine Orbit

With lifted lime, beeswax and green apple zinginess it's a fresh, mineral-driven, tangy wine

Yvonne Lorkin Dish Magazine

Vineyard

Fruit for this Riesling is sourced from our Damsteep Vineyard (formally known as Spye Omihi) which is located in the north east of Waipara Valley at the foot of the Omihi saddle. This hillside vineyard was planted in 1999 on clay and limestone rich soils. The soils in the Riesling vineyard are very dense brown to orange in color and inter bedded with sandstones and subordinate limestone horizons. This 2 hectare hillside vineyard has a vine density of more than 5000 vine per hectare.

 

 

Season

The coldest spring in ten years meant a slow start to the growing season. However late spring gradually warmed up and lead into one of the best summers in recent years. This enabled 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 over multiple picks with thick skins, moderate brix, and good levels of natural acidity. It really was a good one.

 

 

Harvest

Hand harvested April 19- May 5 2013
Harvest 10.8 Tons Yield 2.0 kg/vine Brix 18.6-21.5o TA 8.9g/L pH 3.17

 

 

Fermentation

Whole bunch pressed and settled overnight. Yeast for fermentation were propagated from a vineyard starter.
The ferment lasted for 3 months at between 10- and 18 degrees centigrade in stainless steel tanks. The tanks were then moved outside the winery where the wine matured on lees in stainless steel tanks through winter. Blended in spring and bottled in summer.

 

 

Bottled

810 cases bottled in one lot under screw cap on February 28 2014.
R. S. 2.6g/L T. A. 5.9g/L pH 3.22 Alcohol 12.0% 

2013 Season report