Blackenbrook was founded by Daniel and Ursula Schwarzenbach, small winemakers with a big vision and a genuine determination to improve the style of each vintage. They are proudly hands-on, nurturing grapes from the soil to the bottle in a sustainable vineyard and gravity-fed winery.
The Blackenbrook family vineyard can be found halfway between Nelson and the Abel Tasman National Park, located on a sunny, north-facing aspect. Soils are predominantly Moutere Clay, which is influential in adding texture to the wines produced.
Healthy soil, strong vines and sustainability are the focus of their vineyard management. Daniel says close planting increases flavour concentration, particularly in Pinot Noir. “We have therefore chosen narrow plant spacings, resulting in a plant density of up to 3800 vines per hectare.”
Gentle processes were the guiding force when Daniel designed his gravity-fed winery. Nestled into the hillside in the middle of the vineyard, the winery is a direct reflection of everything Blackenbrook stands for – minimal interference with natural processes resulting in pure and genuine wines.
A key focus at Blackenbrook has been on making white wines from the Aromatic Varieties including Riesling, Pinot Gris, Muscat and Gewurztraminer. With their hands on approach and the site location the wines produced stand out for their complexity, ripe phenolic flavours and textural richness.
All up Blackenbrook grow seven different grape varieties which also include a Sauvignon Blanc, Pinot Noir, made from eight different clones, and a red wine made the Italian Montepulciano grape.
Must try wines include their highly awarded Pinot Gris and a rarely found in New Zealand, Montepulciano. Montepulciano originates from Central Italy and produces large, almost seedless grape berries of an amazing dark colour. It is relatively low in acidity with mild sweet tannins. The 2013 vintage is a scented wine with charming violet and dark berry flavours and a seductively smooth texture.
Discover more: Blackenbrook Vineyard