Pinot Noir 2020

“A powerful young red, mouthfilling, sweet-fruited and savoury” so the words of one of NZ’s leading wine writers.

Add a wood fired pizza and Friday night is sorted in the best possible way!


$29.00 NZD

Tasting Notes

Succulent and savoury, our Pinot Noir 2019 impresses with a dark-fruit spectrum, silky tannins and beautiful length.

It’s our Moutere clay soils, the dazzling Nelson sun and the finger prints of our team that make our wines unique. We hope you’ll enjoy.

Download Tasting Notes
Rows of grapevines covered with white bird netting.  Under the nets you can see the ripening grapes.  A green strip of grass is visible between the two rows.  Above the vineyard the sky is blue and cloudless.
A row of new-looking oak barrels at the Blackenbrook Winery.  They have shiny metal hoops.  In the background another row of barrels can be seen.


91/100 Bob Campbell MW,

From 19-year-old vines planted in Moutere clay with a layer of sandy loam. A delicately aromatic Pinot Noir with concentrated dark berry flavours, wood smoke, anise, dark chocolate and spicy oak flavours. Nice purity and plenty of energy.  01 Feb 2022

4½ Stars Michael Cooper,

Deep ruby, this Pinot Noir is a powerful young red, mouthfilling, sweet-fruited and savoury, with concentrated, ripe cherry, plum and spice flavours and a well-structured finish. Best drinking 2023+

Winemaker Daniel Schwarzenbach carrying a case of Blackenbrook wine through the winery.  He is wearing a dark green jersey and a grey hat. In the background there are some stainless steel wine tanks.

The season

What a blast! The growing season was a pure delight, putting smiles on everyone’s face!

The vines loved the gentle spring rain and quickly produced a healthy, vibrantly green canopy. In December, our Nelson sun made for perfect flowering and good pollination.

Summer brought many weeks of blue skies, interspersed with brief rain falls, just enough to keep the soil moisture up and the vines thriving.

We couldn’t believe our luck when we saw this weather pattern continue right into harvest in mid-March! The fruit was in perfect condition with high sugar levels and tremendous flavour intensity, probably the best we’ve ever seen it.