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

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Netherwood Rose 2013

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A bright, lifted, raspberry-fruited rosé with a fresh, racy, mouthwatering palate. Match with antipasto and canapés over the next 18 months to 2 years. 

Raymond Chan

Omihi Road in Waipara is legenadary for being a special grape-growing area. This rose is atypical, a blend of pinot and chardonnay co-fermented (together, not seperately then blended). Drinking now or good until 2016. With aromas of plum, raspberry and tabacco, it's with cranberry and blood orange flavours with a touch of tamarillo.... gorgeous.    

Mr John Hawkesby

Rose is often regarded as a light and frivolous style but this Waipara wine is sophisticated while retaining a pleasing lightness of touch. It's off-dry with a complex fruit, good texture and length and lovely balance. 

Emma Jenkins

An almost Beaujolais-esque rose thanks to a lot of carbonic maceration. It's bright raspberry pink in color and oozes bright blue fruits, bitter orange and black pepper spice. It's spritzy, lively, linear and fresh. Made from 40 percent chardonnay and 60 percent pinot noir, picked on the same day and 100% whole bunch fermented.

Rebecca Gibb

Pale ruby hue with a complex and crisp bouquet of plum, raspberry, tabacco. The palate is medium weight, crisp with refreshing plum stone, cranberry, blood orange flavours and lingering hints of sesame seed and tamarillo.

 

Season

The coldest spring in ten years meant more time than usual frost fighting in the Netherwood Vineyard. However once the show weekend threshold past 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. We hand picked, capturing 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 on April 8 2013
Harvest 3.94 Ton Yield = 1.31 kg/vine Brix22.6-23.6 TA7.95g/L MA2.11g/L pH3.56

Hand harvested from a 0.8 ha south facing slope of the 26 year old un-irrigated Netherwood Vineyard. 60% of the vines are UCD5 Pinot Noir and 40% are Mendoza Chardonnay.

  

Fermentation

Pinot Noir and Chardonnay co fermentation. %100 whole cluster, with partial carbonic maceration fermentation, in a mixture of 0.5 to 2.0 Ton wax lined wooden vats. Basket pressed after 14-56 days. Barrel maturation for 6 months in 9 year old 500L barrels.

 

 

Bottled

Bottled in one lot under screw cap on October 1 2013.
R.S 0.0 g/L TA 7.0 g/L pH 3.70 Dry extract 00g/L Alcohol 12.0% 

2013 Season report