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“This is a beautifully refreshing, crystal clear dry Chenin Blanc.”
5 Stars Raymond Chan
$46.99 $41.99 elsewhere $46.99
Black Estate are one of the leading lights of an impressive line up of local wineries in North Canterbury. Winemaker Nicholas Brown is making the wines in a lo-fi sort of way, with organic and biodynamic principles leading the way. He has a passion for wines from the Loire Valley in France and as such a few years ago planted some Chenin Blanc and Cabernet Franc in their 'Home Vineyard' out the front of their now iconic architectural black building which houses the cellar door and restaurant (well worth a visit if you haven't already done so.) It is the former of these two which has taken our attention as a wine of real potential and quality.
This 2017 is the 4th vintage from these vines and it is clear that Nicholas is gaining an understanding of the site and the style which best suits this versatile variety. The resulting wine is dry with an impressive mouth-coating texture full of pretty florals, stonefruits and honeycomb backed by impressive acidity and mineral notes. This wine is unfiltered, unfined and has no added sulphites which results in a wine which is aptly described on the back label as "Mouth watering, Luminous, Alive."
An impressive effort that will reward those who wish to cellar although we can't see us being able to keep our hands of this as it is just so delicious right now!
The 2017 Black Estate Home Chenin Blanc was grown on our 12 hectare Home Vineyard located 6 kilometres north east of the Waipara Junction, in the Omihi sub-district of Waipara Valley, North Canterbury. This is a north facing sedimentary clay fan on a gentle hill side slope. The soils are mainly Awapuni clay with calcium carbonate deposits. The Chenin Blanc vineyard that sits in the belly of the slope above the original vineyard is 0.5 hectares. Chenin Blanc clones 880 and 220 grow on root stock and were planted at 6133 vines per hectare in 2011 by the Naish Family.
12% foot crushed. Whole bunch pressed over 4 hours. Juice drained to tank and then transferred to 600L demi Muid and 500L puncheon without settling. Fermented using a Home vineyard yeast starter. 100% barrel fermentation and maturation. 100% Malolactic fermentation. Bottled un-fined and unfiltered with no added sulphites."
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188 Durham St South, Christchurch Phone: 03 3655134 Open Hours: 9 am to 6 pm Monday to Saturday Open Friday 16th November (Show Day) 10am to 5pm
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