Black Estate Treble Rosé 2026

Pale pink salmon hue.  Vibrant and bright aroma of red apple, cardamom and petrichor.  The pallet is bright, saline and long with flavours of tamarillo, pomegranate, licorice and cantaloupe. Drink now to 2028.

Vineyards

The 2026 Black Estate Treble Rose was sourced from all three of our organic and Biodynamic hillside vineyards in the Omihi sub-district of North Canterbury. Pinot Noir, Chenin Blanc, Cabernet Franc, and Chardonnay were sourced from the Home vineyard ‘Top Block’ which grows on sedimentary clay soils. This vineyard was planted above the original vines in 2011 at a vine density of 6172 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. A small proportion of Pinot Noir was sourced from the Netherwood vineyards sandstone soils, planted in 1986 at a vine density of 4500 vines per hectare. Our vineyards are certified organic with BioGro and Biodynamic with Demeter.

Season

Bud burst occurred around the spring equinox in all vineyards. Unusually there were no spring frosts. October and November were very dry and windy. This restricted early season shoot growth and steam elongation leading to small canopies. Conditions at flowering in November were warm and humid. This meant ok fruit set but very high disease pressure. This humidity continued through summer and kept our vineyard team busy focusing on tight spray rounds to control disease pressure and continued leaf removal to increase ventilation in the canopies. Cool nights and warm days in March retained acidy and allowed ripening to build flavours to the required levels leading up to harvest. Settled weather continued right through harvest which began on March 10 was completed on April 9.  

Harvest

Hand harvested from March 10 to April 9 2026

Harvest 3.7 Ton Yield = 1.0-1.5 kg/vine Brix 19.0 - 21.0

TA 8.0 - 10.6 g/ L MA 2.0- 3.2g/L pH 3.06 -3.18

Fermentation

All grapes were whole bunch pressed and the juice was co-fermented with vineyard yeast in stainless steel tanks. Post fermentation the wine matured on fermentation lees for 5 months. 45ppm Sulphites added. Bottled without fining. The resulting wine was 

Pinot Noir (55%), Riesling (39%), Chardonnay (4%), Cabernet Franc (4%), and Chenin Blanc (1%).

Bottled

275 doz (12 x 750ml) cases bottled in one lot under screw cap on August 18 2026 .

R.S 1.8 g/L      TA 6.0g/L       pH 3.20       Dry extract 25.8g/L        Alcohol 12.0% Total SO2 56 mg/L