Black Estate Damsteep Waipara Pinot Noir 2016
"Dark, deep, black-hued garnet-red colour, lighter on the rim. The nose is elegant and tight in expression with a taut core of dark-red and black cherry and berry fruit along with raspberry notes and lifted dark-red and violet florals, revealing a fine layering of delicate herbal elements. This has very good intensity. Medium-bodied, the palate has richly sweet and vibrant, aromatic fruit flavours of dark-red and black cherries and berries, with nuances of dark raspberries and a suggestion of liquorice., unfolding violet florals and subtle herb notes. The fruit sweetness fills the palate and the mouthfeel is balanced by fine-grained tannin extraction with fresh acidity. The fruit sweetness is underlined by some power and the wine carries to a long and sustained finish. This is a sweet and lusciously fruited, bright Pinot Noir with dark cherry and raspberry fruit, lifted floral and herb notes on a vibrant palate with fine tannins. Match with lamb, beef and venison dishes over the next 6-8 years. Fruit from the ‘Damsteep’ vineyard, vines planted in 1999, hand-picked, fully destemmed to give 75% whole berries, and indigenous yeast fermented to 13.0% alc., the wine spending 28 days on skins and aged 12 months in seasoned French oak, followed by a further 5 months in tank" Raymond Chan, May 2018
"Fermented with indigenous yeasts, barrel-aged, and bottled unfined and unfiltered. Deeply coloured, it is mouthfilling, very savoury, ripe and deep, with finely balanced tannins and lovely plum, berry, spice and nut flavours. Likely to flourish for a decade, it's full of personality. Best drinking 2020+" Michael Cooper
The Damsteep Vineyard is located in the north east of Waipara Valley at the foot of the Omihi Saddle in North Canterbury. This Pinot Noir is grown on a 5.5 hectare vineyard with 9 different parcels of various north-east, north, and north- west facing slopes, with an altitude between 140 to 180 meters above sea level. The vines here were planted in 1999 and grow on clay overlying fractured limestone and sandstone soils. Organic and biodynamic farming practices have been used since 2012. The Damsteep Vineyard will be fully certified organic with BioGro in March 2017.
A dry mild winter meant a continuation of the drought in the north Canterbury region. Normally green hills were pale and drying offearly except for early green shoots in hillside vineyards. Late spring frosts lowered yields in some vineyards and added to the stress on the vines as canopies were established. Un- seasonally heavy rainfall in January provided some reprieve from the drought and the vines around the valley sprung to life pushing young shoot tips and completing canopy establishment. Dry conditions returned and continued into late autumn allowing gradual and even ripening of fruit with very little disease pressure. Despite the early season challenges vintage 2016 ended with balanced, ripe, and disease free fruit making harvest a deserved celebration of another unique harvest.
100% De-stemmed, not crushed, 75% Whole berries. 4 days cold soak at ambient temperature. Yeast for fermentation was propagated from a vineyard starter. Fermentation lasted 10 to 12 days with hand or foot plunging one to 2 times per day. Pressed after 28 days and drained to tight grained French, 3 to 10 year old barrels. Malo-lactic fermentation was completed in spring. 12 months barrel maturation, then racked to stainless steel tank where the wine settled for 5 months. Bottled without fining or filtration. Contains sulphites.
Food Pairing: Pair with a delicious blue cheese burger or a beef stew.
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Black Estate Damsteep Waipara Pinot Noir 2016
Black Estate Damsteep Waipara Pinot Noir 2016
"Dark, deep, black-hued garnet-red colour, lighter on the rim. The nose is elegant and tight in expression with a taut core of dark-red and black cherry and berry fruit along with raspberry notes and lifted dark-red and violet florals, revealing a fine layering of delicate herbal elements. This has very good intensity. Medium-bodied, the palate has richly sweet and vibrant, aromatic fruit flavours of dark-red and black cherries and berries, with nuances of dark raspberries and a suggestion of liquorice., unfolding violet florals and subtle herb notes. The fruit sweetness fills the palate and the mouthfeel is balanced by fine-grained tannin extraction with fresh acidity. The fruit sweetness is underlined by some power and the wine carries to a long and sustained finish. This is a sweet and lusciously fruited, bright Pinot Noir with dark cherry and raspberry fruit, lifted floral and herb notes on a vibrant palate with fine tannins. Match with lamb, beef and venison dishes over the next 6-8 years. Fruit from the ‘Damsteep’ vineyard, vines planted in 1999, hand-picked, fully destemmed to give 75% whole berries, and indigenous yeast fermented to 13.0% alc., the wine spending 28 days on skins and aged 12 months in seasoned French oak, followed by a further 5 months in tank" Raymond Chan, May 2018
"Fermented with indigenous yeasts, barrel-aged, and bottled unfined and unfiltered. Deeply coloured, it is mouthfilling, very savoury, ripe and deep, with finely balanced tannins and lovely plum, berry, spice and nut flavours. Likely to flourish for a decade, it's full of personality. Best drinking 2020+" Michael Cooper
The Damsteep Vineyard is located in the north east of Waipara Valley at the foot of the Omihi Saddle in North Canterbury. This Pinot Noir is grown on a 5.5 hectare vineyard with 9 different parcels of various north-east, north, and north- west facing slopes, with an altitude between 140 to 180 meters above sea level. The vines here were planted in 1999 and grow on clay overlying fractured limestone and sandstone soils. Organic and biodynamic farming practices have been used since 2012. The Damsteep Vineyard will be fully certified organic with BioGro in March 2017.
A dry mild winter meant a continuation of the drought in the north Canterbury region. Normally green hills were pale and drying offearly except for early green shoots in hillside vineyards. Late spring frosts lowered yields in some vineyards and added to the stress on the vines as canopies were established. Un- seasonally heavy rainfall in January provided some reprieve from the drought and the vines around the valley sprung to life pushing young shoot tips and completing canopy establishment. Dry conditions returned and continued into late autumn allowing gradual and even ripening of fruit with very little disease pressure. Despite the early season challenges vintage 2016 ended with balanced, ripe, and disease free fruit making harvest a deserved celebration of another unique harvest.
100% De-stemmed, not crushed, 75% Whole berries. 4 days cold soak at ambient temperature. Yeast for fermentation was propagated from a vineyard starter. Fermentation lasted 10 to 12 days with hand or foot plunging one to 2 times per day. Pressed after 28 days and drained to tight grained French, 3 to 10 year old barrels. Malo-lactic fermentation was completed in spring. 12 months barrel maturation, then racked to stainless steel tank where the wine settled for 5 months. Bottled without fining or filtration. Contains sulphites.
Food Pairing: Pair with a delicious blue cheese burger or a beef stew.
Product Information
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Shipping & Returns
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Description
"Dark, deep, black-hued garnet-red colour, lighter on the rim. The nose is elegant and tight in expression with a taut core of dark-red and black cherry and berry fruit along with raspberry notes and lifted dark-red and violet florals, revealing a fine layering of delicate herbal elements. This has very good intensity. Medium-bodied, the palate has richly sweet and vibrant, aromatic fruit flavours of dark-red and black cherries and berries, with nuances of dark raspberries and a suggestion of liquorice., unfolding violet florals and subtle herb notes. The fruit sweetness fills the palate and the mouthfeel is balanced by fine-grained tannin extraction with fresh acidity. The fruit sweetness is underlined by some power and the wine carries to a long and sustained finish. This is a sweet and lusciously fruited, bright Pinot Noir with dark cherry and raspberry fruit, lifted floral and herb notes on a vibrant palate with fine tannins. Match with lamb, beef and venison dishes over the next 6-8 years. Fruit from the ‘Damsteep’ vineyard, vines planted in 1999, hand-picked, fully destemmed to give 75% whole berries, and indigenous yeast fermented to 13.0% alc., the wine spending 28 days on skins and aged 12 months in seasoned French oak, followed by a further 5 months in tank" Raymond Chan, May 2018
"Fermented with indigenous yeasts, barrel-aged, and bottled unfined and unfiltered. Deeply coloured, it is mouthfilling, very savoury, ripe and deep, with finely balanced tannins and lovely plum, berry, spice and nut flavours. Likely to flourish for a decade, it's full of personality. Best drinking 2020+" Michael Cooper
The Damsteep Vineyard is located in the north east of Waipara Valley at the foot of the Omihi Saddle in North Canterbury. This Pinot Noir is grown on a 5.5 hectare vineyard with 9 different parcels of various north-east, north, and north- west facing slopes, with an altitude between 140 to 180 meters above sea level. The vines here were planted in 1999 and grow on clay overlying fractured limestone and sandstone soils. Organic and biodynamic farming practices have been used since 2012. The Damsteep Vineyard will be fully certified organic with BioGro in March 2017.
A dry mild winter meant a continuation of the drought in the north Canterbury region. Normally green hills were pale and drying offearly except for early green shoots in hillside vineyards. Late spring frosts lowered yields in some vineyards and added to the stress on the vines as canopies were established. Un- seasonally heavy rainfall in January provided some reprieve from the drought and the vines around the valley sprung to life pushing young shoot tips and completing canopy establishment. Dry conditions returned and continued into late autumn allowing gradual and even ripening of fruit with very little disease pressure. Despite the early season challenges vintage 2016 ended with balanced, ripe, and disease free fruit making harvest a deserved celebration of another unique harvest.
100% De-stemmed, not crushed, 75% Whole berries. 4 days cold soak at ambient temperature. Yeast for fermentation was propagated from a vineyard starter. Fermentation lasted 10 to 12 days with hand or foot plunging one to 2 times per day. Pressed after 28 days and drained to tight grained French, 3 to 10 year old barrels. Malo-lactic fermentation was completed in spring. 12 months barrel maturation, then racked to stainless steel tank where the wine settled for 5 months. Bottled without fining or filtration. Contains sulphites.
Food Pairing: Pair with a delicious blue cheese burger or a beef stew.
