Frequently Asked Questions

Two women outdoors in front of a dark garage door, each holding a cluster of green grapes. One woman in the foreground is smiling at the camera, and another woman is partially visible on the left.

About Black Estate

Black Estate is a family-owned winery at 614 Omihi Road, SH1, in the Waipara Valley, North Canterbury — about a 40-minute drive from Christchurch Airport with just two turns.

Yes, Black Estate is one of New Zealand's leading certified organic, biodynamic wineries. The three of our vineyards we own — Home, Damsteep and Netherwood — are certified organic with BioGro (No. 5202) and certified biodynamic with Demeter. We've farmed organically and biodynamically since 2007 (certified with Biogro 5202 in 2017 and hold full Demeter certification since 2022. We lease Skypunch vineyard which we helped certify organic for the owners in 2023.

Biodynamics, rooted in Rudolf Steiner's teachings, treats the vineyard as one connected living system — vines, soil, compost, animals, people and place all considered together. We make our own composts and preps, graze cows and neighbouring sheep through the vines, and work with the rhythms of the land to build healthier soil and healthier fruit season on season.

Black Estate is owned and run by Nicholas Brown and Pen Naish, together with Pen's family. Nicholas looks after the vineyards and winemaking, and Pen leads sales, marketing, the restaurant and cellar door. The couple live at Netherwood with their two children.

The Naish family own and manage three vineyards called Home (planted 1993–94, purchased 2007), Damsteep (purchased 2012) and Netherwood (planted 1986, purchased 2015) and they lease a fourth which is called Skypunch and next to Home vineyard. They are all small hillside sites within ten kilometres of each other in the Omihi sub-district of the Waipara Valley, North Canterbury.

We grow biodynamic, organically certified fruit and ferment with vineyard-derived wild yeast, adding little to no sulphur at bottling. Our wines are unfined and unfiltered, made to express the character of each individual vineyard site rather than a house style. Each vineyard has vine age and despite the challenge, we are nurturing these older vines with deep root systems. We are striving to improve each vineyard and grow fruit that expresses the unique terroir where they grow. Allowing for old vines and hand on work, with no additives, filtering or fining allows us to make wines that have true character and expression.

Our restaurant has been awarded Two Hats in the Cuisine Good Food Awards every year from 2019 to 2026. In 2026 it was named on the World's 50 Best Discovery list. Chef Josh Sanga cooks with what's growing on the farm and around North Canterbury, and the wine list starts with our own vineyards.

We don't enter our wines into competitions. We'd rather they spoke for themselves in the glass. However in our first vintage made at Black Estate, and our very first release, the Black Estate Pinot Noir 2007, won the IWSC Bouchard Finlayson International Trophy for Best Pinot Noir, which was a lovely way to begin.

Visiting: Restaurant & Cellar Door

Our restaurant is open Thursday to Monday for lunch, with our cellar door open 7 days a week, 10am–4pm, serving light snacks including home-grown mince pies from 11.30am.

For 1–4 diners, you can book online through our website. For groups of 5 or more, or any function enquiries, please call us on 03 314 6085 or email us directly.

Yes — walk-ins are welcome at the restaurant and cellar door. For the restaurant, we recommend always booking to avoid disappointment. For the cellar door, we will always do our best to accommodate you for a standing tasting or a flight of wines and one of our pies! If you would like to bring a group of 5 or more for a wine tasting, please book ahead to ensure we can look after you properly.

Our kitchen is led by Josh Sanga, cooking with local and organic produce alongside our own regeneratively grown beef. The restaurant has held Two Hats in the Cuisine Good Food Awards since 2019 and was included in The World's 50 Best Discovery in July 2026.

Our sample à la carte menu and drinks list are available on our website — worth checking before you book, especially if you have dietary requirements.

We're at 614 Omihi Road (State Highway 1) in Waipara, North Canterbury, about 40 minutes' drive north of Christchurch Airport and 45 minutes from the city centre. It makes an easy day trip: lunch in the restaurant, a walk among the vines, and home by evening. Or stay the night in our B&B.

It's a scenic 40-minute drive from Christchurch Airport with only two turns. See transport options guide on our website for those without a car.

Tastings & Tours

A cellar door tasting of five current-release wines is $25, or you can book a seated tasting of three 50ml pours to enjoy alongside food, from $35–$50. Walk-ins are welcome for groups of up to 4; larger groups should call ahead.

Yes — our private tour at Netherwood, 5km north of the restaurant, runs at 11am for 1–1.5 hours. You'll meet Pen, Nicholas or one of the winery team, walk the vineyard, hear about our farming philosophy and taste five single-vineyard wines with a light snack, for $125 per person.

Absolutely — many guests book the 11am Netherwood tour and then head to the restaurant, 5 minutes down the road, for lunch at 12:45pm. Just let us know when you book.

Yes, our Netherwood Winery Room is available for full or half-day hire, with tables, TV monitor, wifi and whiteboard. We can arrange catering, and you're welcome to add a vineyard tour or tasting to your booking.

Staying at Black Estate

Yes — we offer a beautiful place to stay in Waipara. Our B&B is a private studio room on the ground floor of our architecturally designed building on the Home vineyard, with views across the vines to the Southern Alps. A continental breakfast is included, and a takeaway dinner menu is available from our restaurant kitchen. It is a quiet place and offers a true experience of living in New Zealand on a winery.

You're staying on a genuine working farm, so you may see our team in the vines, the odd tractor, hares, hawks and neighbouring farmers — and very occasionally a frost-fighting event overnight in September and October, which we'll brief you on in advance.

Yes, we sit directly on the Waipara Valley Cycling Trail, making it an easy stop for cyclists exploring the wider Waipara wine region.

We're happy to point guests to nearby options including Kumiko's Guest House (sharing our driveway), Fox Down Hut, Old Glenmark Vicarage and several other local farms and retreats across the Waipara Valley.

Wine Shop & Ordering

Yes, our full wine range is available through our online shop, with complimentary freight on all New Zealand orders over $150.

Yes, international orders are handled through our partner, Wine Collective Direct — see the Shipping & Delivery section below for details.

Yes — gift cards can be purchased for our restaurant, B&B or wine, and make an easy gift for anyone who loves what we do.

Our range includes Pinot Noir, Chardonnay, Riesling, Chenin Blanc, Pinot Gris, Cabernet Franc, Pét Nat and rosé, each labelled by vineyard site — Home, Damsteep or Netherwood and Skypunch — so you can taste the difference between the four.

Shipping & Delivery

Delivery times depend on where you are: Christchurch orders typically arrive within 1 day, South Island orders within 2 days, and North Island orders within 3 days. All New Zealand orders over $150 ship free.

Yes — international orders are handled through our partner, Wine Collective Direct, who currently deliver to Australia, the USA, the UK (including Northern Ireland and other non-mainland areas), Hong Kong, Singapore, Japan and South Korea.

Wine Collective Direct uses all-inclusive pricing, meaning freight, tax/duty and insurance are already built into the bottle price you see — there are no surprise costs at checkout. There's a minimum order of 3 bottles, and ordering 15 bottles or more gets you the best per-bottle value plus a 10% producer case discount.

Typical timeframes after dispatch are 1–3 weeks by air to Australia, 1–4 weeks by air to the USA, 2–3 weeks by air to Asia (Hong Kong, Singapore, Japan, South Korea), and 10–15 weeks by sea to the UK. These are estimates only — customs clearance, courier networks and seasonal delays (including temperature holds in some US states) can affect the final delivery date.

Yes, for international orders. Wine deliveries require an adult signature, so Wine Collective Direct recommends using a business address where possible, or an address where someone over 18 will reliably be available during the day.

Yes — once your order is placed you'll receive an email with a link to check delivery status, or you can check anytime directly through Wine Collective Direct's order tracking page.

Wine Club & Subscriptions

You choose 3, 6 or 12 bottles delivered every month, quarter, six months or year — either a curated seasonal mix or your own custom selection. Delivery is complimentary and you can cancel at any time.

Subscribers get discounted pricing on six- and twelve-bottle orders, complimentary delivery, and an annual complimentary tasting at our cellar door — just let us know when you're visiting.

Events

Yes — we can host group events at the restaurant for up to 60 people seated (or up to 100 for a standing function), with our chefs preparing a shared, feasting-style menu. Smaller private events can also be held at our Netherwood Winery Room.

Yes, we run seasonal events through the year, including our annual truffle lunch and hunt with Kings Truffles and occasional guest chef takeovers of our kitchen — these are announced through our newsletter and Instagram, and often sell out.

Practical Info

For bookings of 1–4 people, use our online booking system. For groups, functions or general enquiries, call us on 03 314 6085 or email us via our contact page. We also often reply on instagram if you're lucky!

We welcome families at the cellar door and for casual visits but please note we don't have any high-chairs or toys or colouring books and we have a limited option for kids at the restaurant - lasagne! You can bring your pram in and sit it at a table with your baby if you like. We welcome good dogs who must be on a leash and are best seated at an outside table.

Join our newsletter, "Friends of Black Estate," for new release announcements, event invitations and stories from our vineyards, and our neighbours', or follow us on instagram.

Our Winemaking

We bottle every wine unfined and unfiltered — nothing is added to strip out proteins or haze, and the wine isn't pushed through a filter before bottling. It's a traditional, hands-off approach that keeps more of the wine's natural texture and aroma intact. It takes patience in the cellar rather than shortcuts. We note this because some drinkers notice a very slight haze in the wine (especially whites) so we wish to let them know this is normal. To ensure no haze appears, or the last glass poured out of the bottle doesn't include any sediment, please use a decanter or store the bottle upright in your fridge and carefully pour the wine so the sediment catches in the shoulder of the bottle, which is what it was historically designed for.

Yes, in the truest sense, though it's not a label we use much ourselves. Our aim is simply to make wines of great quality, and we think the best way to do that is with care in the vineyard and a gentle hand in the cellar. We grow biodynamic, certified organic fruit, and the wines ferment with yeasts that come naturally from the vineyard. There are no systemic chemicals, no additives or manipulations, no fining or filtering, and no heating or cooling to steer the wine. We add a very small amount of organic sulphur to most wines just before bottling, to keep them fresh in the bottle. Our Chenin Blanc and Cabernet Franc have none at all. Made this way, we think the wines are more original, and simply better.

Every wine starts with hand-picked biodynamic grapes from small, single-vineyard parcels, fermented with wild, native yeast rather than commercial cultures. We ferment and age in a mix of oval stainless steel tanks and large-format neutral oak, and many wines spend extended time on lees before bottling unfined and unfiltered. It's slow, traditional winemaking with minimal intervention — the vineyard and the season do most of the talking.

Yes, for most of our wines. We add a small dash of sulphur, a certified organic preservative, just before bottling to protect the wine from oxidising into a nutty, oxidised character. The exceptions are our inaugural Chenin Blanc and Cabernet Franc, which Nicholas chose to make without any sulphur — the parcels are small, and both wines' natural acidity, plus the Cabernet Franc's tannin, act as preservative enough on their own. Where we do use sulphur, the amount is very low: too much can harden a wine and mute its aromatics, so you lose some of the bouquet and the intrinsic flavours the fruit had at picking.

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