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. A special wine of delicate power.
Nick Stock, JamesSuckling.com (2019 Vintage)
"This is an ethereally perfumed, floral style with strawberries and wild cherries, swathed in spice and whole-bunch notes. The palate has wispy tannins that arc around fresh strawberry and cherry flavours. From organically grown grapes. Drink or hold."
5 Stars & 19.5-/20 (97) Candice Chow, Raymond Chan Reviews, April 2021 (2019 Vintage)
"Deep, ruby-red with a black hue, even colour throughout. The nose is soft and lifting, elegantly presented, youthful nuances of red berries, raspberries, plums have good tension; interweave well-proportioned floral, herbs and a hint of mineral. Medium-bodied, aromas of red plums, raspberries and red berries leading the palate with tension, delicate floral and herbs subtly adorn, black pepper, cinnamon linger to a long and fragranced closing. The mouthfeel is silky with finely extracted tannin interweaves lacy threads of acidity persist with floral essence, showing finesse and delicate interest. This fragranced, refined Pinot Noir reflect a sense of place and hands-off winemaking. Match with smoked duck and pigeon over the next 8+ years. Fermented with vineyard derived yeast to 12% alc, 100% whole cluster, 28 days skin contact. Unfined and unfiltered, minimal sulphur added at bottling. BioGro organic certified, vegan friendly."
Rated Excellent & 93/100 Cameron Douglas MS, July 2021 (2019 Vintage)
"Planted on its own roots and dry-farmed this is a truly natural wine with a bouquet of dark red berry fruits, savoury dried herb and a core of silty minerality. A sense of place exists through the core of this wine on the palate with earthy, savoury flavours before the fruit returns with its blackberry and dark cherry. Firm youthful tannins and plenty of acidity provide foundation and texture. The unfiltered and un-fined approach adds extra mouthfeel and style. A lovely example that is delicious with cheese or dishes that may include some dairy. Lengthy and well made, youthful and cellar-worthy. Best drinking from 2022 through 2026."
Reviews for previous vintages below…
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+."
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."