Black Estate

Black Estate is a family-owned winery located in the North Canterbury region of New Zealand, specifically in the Omihi sub-district of the Waipara Valley. The winery is celebrated for its elegant, terroir-driven wines, which are a direct result of its commitment to organic and biodynamic farming. With a focus on Pinot Noir, Chardonnay, and Riesling from three distinct hillside vineyards, Black Estate has become a cornerstone of the North Canterbury wine scene.

History

The original Black Estate was founded in 1993 by restaurateur Russell Black, who planted the first vines in the Omihi Valley. In 2007, the estate was purchased by the Naish family, and it was under their ownership that the winery's current philosophy and identity were forged. The family, led by winemaker Nicolas Brown and general manager Penelope Naish, has since expanded the vineyard holdings and built a striking, long black barn that serves as the winery, tasting room, and acclaimed restaurant.

The Naish family made the crucial decision to farm all their vineyards organically and biodynamically, a practice they have been refining for over a decade. All three of their vineyards are certified organic by BioGro and are now Demeter-certified biodynamic.

The estate is a family affair, with Penelope's father, Rod Naish, a fifth-generation horticulturist, and her husband, Nicolas Brown, who had a background in winemaking with pioneer Danny Schuster, leading the way. Their commitment to sustainability extends beyond the vineyards, with the restaurant showcasing local and seasonal produce to complement the wines.

Biography

  • Nicolas Brown (Winemaker): Nicolas is the passionate winemaker and a co-owner of Black Estate. He brings a deep understanding of viticulture and a hands-on approach to the vineyards. He is known for his low-intervention winemaking style, which allows the unique characteristics of each vineyard site to be fully expressed in the wine.

  • Penelope Naish (General Manager): As Nicolas's wife and a co-owner, Penelope manages the business, including sales, marketing, and the renowned on-site restaurant. She is a key part of the vision to create a holistic experience that connects the land, the wine, and the food.

Technical Details

Black Estate's technical philosophy is a seamless blend of careful viticulture and non-interventionist winemaking, all guided by their biodynamic principles. The goal is to create wines that are pure, vibrant, and a true reflection of the vintage and site.

  • Viticulture:

    • Certified Organic and Biodynamic: All three of Black Estate's vineyards—Home, Netherwood, and Damsteep—are certified organic by BioGro and Demeter-certified biodynamic. This means they are farmed without synthetic chemicals and with a strong emphasis on soil health and biodiversity.

    • Terroir: The vineyards are located on north-facing clay and limestone hillsides, with distinct soil compositions. The clay-rich soils give the wines aroma and suppleness, while the limestone imparts structure and minerality. The vineyard locations are also well-drained and typically do not require irrigation.

    • Manual Practices: The vines are meticulously cared for by hand, from pruning to harvesting, ensuring that only the highest quality fruit is brought to the winery.

  • Winemaking:

    • "Hands-Off" Approach: Nicolas Brown's winemaking is a minimal-interventionist style designed to let the character of the fruit and the terroir shine.

    • Wild Yeast Fermentation: All wines are fermented using ambient, or "wild," yeasts, which are naturally present on the grapes and in the cellar. This adds to the complexity and unique character of the finished wines.

    • No Fining or Filtration: The majority of Black Estate's wines are bottled unfined and unfiltered, preserving their natural texture, depth, and flavor.

    • Sulphur Management: While minimal amounts of sulphur dioxide are used for preservation at bottling, the overall approach is to reduce additives as much as possible.

    • Varietals: The winery focuses on Pinot Noir, Chardonnay, and Riesling, with small plantings of Chenin Blanc and Cabernet Franc, all of which thrive in the Omihi Valley's cool-climate conditions.