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Awarded Gold Medal Awarded 94/100 Points Awarded 93/100 Points Awarded 18.5/20 Points
Black Estate 'Home' Waipara Valley Pinot Noir 2015

Black Estate 'Home' Waipara Valley Pinot Noir 2015

94pts... A seriously structured wine for Pinot enthusiasts
$41.99p/Btl
Elsewhere $45.00 $39.13

Accolades

Awarded Gold Medal

NZ Organic Wine Awards 2017

Awarded 94/100 Points

Sam Kim Wine Orbit

Awarded 93/100 Points

Jamie Goode

Awarded 18.5/20 Points

Raymond Chan

Description

"From their Home Vineyard (est 1994), this sturdy pinot offers lifted aromas of dark fruit, mature game, clove and black tea on the nose. The palate is concentrated and impressively weighted, and delivers superb fruit power and rich texture, firmly structured by fine, drying tannins. A seriously structured wine for pinot enthusiasts. Organic and biodynamic farming practices have been used since 2010. At its best: now to 2022." Sam Kim Wine Orbit, March 2017

Deep ruby hue. Red and black forest fruit, with black current and raspberry, wild rose and subtle fresh spice. Berry fruits are rich and broad, sensual and luscious with underlying savoury earth and gentle but persistent minerality.

The balance gives a clear impression of the highly mineralised sedimentary clay soils of the Home Vineyard. Concentrated, with fresh and energising minerality. Drink now to 2027.

This Black Estate Home Pinot Noir was grown on our 3.8 hectare Home Vineyard 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 un-grafted Pinot Noir vines are predominantly 10-5 clone and were planted in 1994 at a vine density of 1841 vines per hectare. Organic and biodynamic farming practices have been used since 2010.

Hand harvested fruit was 76% de-stemmed without crushing giving an average of 80% whole berry. Inoculated using vineyard derived yeast the wine fermented for 28 days in 0.5 to 2.0 ton open top fermenters. The vats were plunged using hand and foot two times per day during the peak of ferment. Each vat was
pressed individually using a basket press. The wines were matured in 228L French Barrels for 12 months, 0% were new. The wine was then racked from barrel, blended and settled in tank for 5 months and then bottled without fining or filtration.

 

Seal

Screw Cap

Payment

Alcohol

12.5%

Delivery

NZ (from $5.99)

Member Rating

NA

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