Out of stock
From the top corner of our Home Vineyard. Pure, forest fruits, black current, underlying earth. A riper season here with richer and rounder fruit and a fine line of herbaceous sticks. Aged in neutral barrels. Bottled without sulphur or any inputs, fining or filtering.
*Decant before serving.
Founded in 1993, when restauranteur Russell Black planted an 8 hectare Pinot Noir/Chardonnay vineyard in Omihi, Black Estate has evoked into an organic and biodynamic winery in North Canterbury, New Zealand. Now owned by the Naish family, duo Penelope and Nicholas make wines true to their sites, made without any chemical residues.
This winery has three organic hillside vineyards in Waipara, North Canterbury. The vineyards lie within 10km of each other with clay limestone soils.
As Jamie Goode so perfectly said: “In a relatively short space of time, they have turned their project into one of the very top producers in the region. The Black Estate wines are superb all across the board’
Spanning almost 200km of the South Islands eastern coast, Canterbury is one of New Zealand’s true gems. With a cool climate, the regions grapes experience long and steady ripening periods. Sunlight is a critical component of the ripening process and luckily for all, the region is typically bathed in it. Coupled with the advantageous levels of sunlight, there’s the infamous northwest wind that sweeps over the land, not only helping prevent a myriad of diseases by drying out the vine canopy, but also helps add to the total heat accumulation. While in warmer climates the natural acidity and aromatics are lost, Canterbury’s cool climates ensure bold and balanced flavours. Warm days and cool nights contribute result in rich flavour intensity. But every cloud has a silver lining, frost poses a serious threat to vintners especially in late spring or early autumn, to combat this, crop thinning is used to help accelerate the ripening process decreasing the period each fruit is at risk.
Canterbury’s main sub-region is Waipara Valley, (which translates to muddy water in Maori) situated to the north of the region is only a 40 minute journey from Christchurch city (considered the capital of the south island). Waipara has a slightly warmer climate than the rest of Canturbury, aiding in the frost issues the region experiences. Already boasting over 80 vineyards spread, covering more than 1,200 hectares of land Waipara is one of the fastest growing sub-regions, with the spot light slowly falling on Waipara, wines are getting more and more recognition and international acclaim. We can’t help but recommend the Riesling and Pinot Noir.
With three soil profiles, the regions unique terroir is comprised of “the valley floor, hill slopes and river terraces”. These profiles include gravelly deposits on the flats and terraces and limestone clays on the hillsides.