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.

Cellar Door
& Restaurant

614 Omihi Road
Waipara Valley
New Zealand
+64 3 314 6085
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Damsteep Riesling 2017

Vineyard

Fruit for this Riesling is sourced from our Damsteep Vineyard which is located in the north east of Waipara Valley at the foot of the Omihi saddle in North Canterbury. 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 2.2 hectare hillside vineyard has a vine density of more than 5000 vine per hectare.

Season

A dry mild winter meant a continuation of the drought in the North Canterbury region. However a mild spring allowed good early spring growth and small but regular rainfalls prevented vine stress in the first half of the season. January’s New Year brought more intensity to the season with high winds and very dry conditions. Vine growth was restricted and our vineyard team worked hard to limit stress on the vine canopy. Humid weather returned in early March meaning we had to ensure ripening bunches had maximum exposure to light and ventilation to reduce the potential for crop loss to botrytis. Fruit thinning continued right up to harvest.

Considerate picking decisions and careful hand sorting ensured only the ripest and cleanest fruit was selected. Another unique season with some late season challenges has produced rare wines with great purity and freshness and complex delicate flavours.

Harvest

Hand harvested from April 13 to 28 2017 7.7 TonsYield 0.5-1.6 kg/ vine. Brix 18.5-22.1o TA 7.5-8.1g/LpH 3.02-3.13

Fermentation

85% foot crushed to give 40% whole berries. 4-18 hour skin soak. Whole bunch pressed. Fermented without settling. Yeast used 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 and 15% in neutral 500L barrels. The wine matured on lees through winter. Blended in spring, sulphites added, and bottled in summer.

Bottled

339 cases bottled in one lot under screw cap on December 20 2017.

R. S. 6.4g/L T. A. 5.8g/L pH 3.09 dry extract 25.1g/L Alcohol 12.0%

Download tasting notes

2017 Season report

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