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 North Canterbury.

Tasting Room
& Restaurant

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

Restaurant 7 days 12pm-4pm Friday nights (open on Show Day)
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Treble Rose 2018

Nicholas' Tasting note 

A co-ferment of fruit from our 3 vineyards. Wild strawberry compote, rhubarb, sandstone and cinnamon on the nose.  The pallet is bright, juicy and long with salivating tamarillo, red currant jelly, vine cuttings, liquorice, and spring water.

Vineyards

The 2018 Black Estate Treble Rose was sourced from all three of our certified organic hillside vineyards in the Omihi sub-district of North Canterbury. Chenin Blanc and Cabernet Franc were sourced from the Home vineyard which grows on sedimentary clay soils. This vineyard was planted in 2011 at a vine density of 6172 vines per hectare.  Pinot Noir and Chardonnay were sourced from the Netherwood vineyards sandstone soils, planted in 1986 at a vine density of 4500 vines per hectare.  Riesling was sourced from the Damsteep Vineyard which at the foot of the hill has rich Waipara clay soils planted in 2000 at a vine density of 5000 vines per hectare.

Season

Moderate winter rain fall allowed budburst to occur in spring with the soil at field capacity. A mild frost free spring meant rapid and even establishment of canopies. Six weeks of no rain in late spring brought on an early and rapid flowering that was complete across all blocks and all varieties within 7 days. Intermittent rainfall from December through the remainder of the growing season created useful vigour but increased the requirement for under vine weeding, canopy thinning and trimming.  A hot humid summer increased the risk of disease from powdery Mildew or botrytis so our vineyard team worked hard right up to harvest removing leaves and some fruit to ensure maximum ventilation in the canopies and ensure we could harvest ripe and disease free fruit. Harvest commenced mid-march and was condensed and early in most blocks. . Diligent hand harvesting was crucial checking that each bunch was suitable for harvest. Growers in the region were very grateful for warm, dry, and windy conditions from March 25 to April 8 2018 that finished off ripening perfectly. 2018 will be remembered as a vigorous, warm, and humid season that was demanding but produced outstanding fruit. 

Harvest

Hand harvested on March 22, 26, and 29 2018

Harvest 11.5 TonYield = 1.0 – 1.7 kg/vine

Brix 19.2-21.0TA 7.8 - 8.1g/ LMA 2.3g/LpH 3.13-3.47

Fermentation

Co fermentation of Pinot Noir (62%), Riesling (22%), Chenin Blanc (7%), Cabernet Franc (6%), Chardonnay (3%). 100% whole cluster, with partial carbonic maceration fermentation, in a mixture of 1.8  to 2.0 Ton vats. Membrane pressed after 1-28 days, and completed fermentation in stainless steel tank. Maturation on fermentation lees for 10 weeks. Sulphites added. Coarse filtered. 

Bottled

827 (12 x 750ml) cases bottled in one lot under screw cap on June 15 2018.

R.S 0.68 g/L      TA 4.8 g/L       pH 3.60       Dry extract 21.6g/L     Alcohol 11.0% Total SO2 44mg/L

 

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