The Netherwood vineyard is situated on Reeces Road in Omihi and was planted by Russell Black and Danny Schuster in 1986. The vines are very close planted, on their own root stock and un-irrigated. Yields can be minuscule. This is the most ‘pinotesque’ of Black Estate's three vineyard Pinot Noirs with that alluring and evocative contrast of power and elegance and daresay, Burgundian character. There is an earthy, savoury element to go with the dried herb and fruits flavours. A special wine of delicate power.
Winery notes (2017 vintage)
"Pale to medium ruby hue. Aromas of vibrant red cherry, deep red rose, damson jam, and hints of fertile earth. Flavours of silken and luscious red fruit, with structured mid palate tannin from fruit and mature stems. Strong, persistent flavour length and texture that is light footed carrying fruit, fine complex tannin and gentle calcareous minerality. Unfined and unfiltered. No additives except minimal sulphur at bottling. Certified organic.
100% whole cluster. Yeast for fermentation was propagated from a vineyard starter. Fermentation lasted 10 to 12 days with hand or foot plunging once per day at the end of fermentation. Pressed after 34 days on skins and drained to tight grained French, 3 to 10 year old barrels. Malo-lactic fermentation was completed by spring. 12 months barrel maturation, then racked to stainless steel tank where the wine settled for 4 months."
5 Stars & 95/100 Bob Campbell MW, The Real Review, December 2019 (2017 Vintage)
"Made from grapes grown on unirrigated, ungrafted vines that are believed to be the first hillside vineyard planted in North Canterbury. Medium-bodied pinot noir with roast chestnut, hazelnut, mixed spice, cherry and plum flavours. Should age well."
Yvonne Lorkin, March 2020 (2017 Vintage)
"When I say this pinot noir brings the funk, I don’t mean the kind of funk occurring in the ‘used mats’ bin down the local Bikram studio, I mean freshly-turned-earth funky, old, seasoned leather funky, wild cherries and spiced rhubarb funky. Unfined and unfiltered, it’s cloudiness in the glass indicates nothing is diluting the original aromas, flavours and textures – so it’s an earthy, groovy, smooth-as-silk thing to sip."
4 ½ Stars Michael Cooper (2017 Vintage)
"Certified organic, the characterful 2017 vintage was hand-picked from ungrafted vines in the first hill-grown vineyard in North Canterbury, established in 1986. Fermented with indigenous yeasts, it was matured for a year in seasoned oak barrels, and bottled unfined and unfiltered. Full and fairly youthful in colour, it is medium-bodied, with rich, plummy, spicy, slightly herbal and nutty flavours, showing excellent complexity, gentle tannins and a finely poised, harmonious finish. Best drinking 2022+."
Reviews for the 2016 vintage below…
5 Stars & 96/100 Sam Kim, Wine Orbit, June 2019 (2016 Vintage)
"Whole cluster fermented using indigenous yeasts with 28-day skin contact, this complex and sophisticated pinot shows dark cherry, sweet plum, dried herb, olive and anise characters on the nose. The palate is equally splendid with excellent weight and intensity, backed by flowing mouthfeel and fine, grainy tannins. Immensely seductive and captivating. Should evolve magnificently. At its best: 2020 to 2026."
95/100 Cameron Douglas MS, August 2018 (2016 Vintage)
"Really nice bouquet of Pinot with aromas of roses and brown baking spices, a complex organic mineral and leesy core. Dry, textured and complex and fruity with flavours of preserved strawberry, red cherry and tart raspberry. Fine chalky tannins in abundance, some sweet oak and mild toastiness then flavours of light red berries with a little under-ripe raspberry. The oak is fresh, balanced and layered into the wine leading to a complex and detailed finish. Drink now and through 2026."