Amisfield has built up a superb reputation for producing the quintessential Central Otago Pinot Noir.
Winery notes (2018 Vintage)
"Bright and perfumed aromatics. A plush and red-fruited palate. Soft, approachable fine-grained tannin. A hint of spice adds complexity. A precise acid back-bone gives good length.
Grown across the Estate with vines planted in the Waenga silty loam soils of our lower terraces and the more gravelly Lochar sandy loams of the blocks beside the winery. Hand-harvested fruit was coldsoaked for four to five days before natural fermentation began. Gentle, selective timing of handplunging and some pulse air during fermentation helped to extract the delicate skin and seed tannins. Approximately 10% whole-bunch clusters were included in some of the ferments. After fermentation we tasted the wines daily to assess the tannin development and, left the wine on the skins for extended time. Maturation was 15 months in 20% tight-grain French oak."
93+/100 Cameron Douglas MS, May 2020 (2018 Vintage)
"Ruby and purple core with a purple rim, bright and shiny appearance. Very youthful bouquet with primary fruit aromas of plums and cherries, moderate intensity scents of oak, fleshy, young, savoury, pretty and inviting. On the palate – Dry, fresh, savoury and textured with a mix of fine to firm tannins, plenty of acidity and a core of fruit. All the raw energy of this wine is on show and needs time to settle in more and begin to harmonise – this is best completed in a cool dark cellar. This wine is also fresh, lively, packed with pinosity and charm and will reward those who decant for service or better still age a little longer with best drinking from later in 2021 through 2026."
Reviews for previous vintages below…
94/100 Bob Campbell MW, The Real Review, February 2019 (2017 Vintage)
"From Amisfield's vineyard in the Pisa subregion. A cool vintage has allowed the grapes to reach full maturity with good, bright acidity. An elegant, vibrant wine, perhaps more refined than usual, with plum, dark cherry, spice, anise, thyme and nutty oak flavours."
92/100 Mike Bennie, The Wine Front, February 2020 (2017 Vintage)
"Muscular, potent, rich and curranty pinot noir of choc-cherry, mocha-laced character. Pinot for shiraz drinkers kind of vibe, but in saying that, it feels done pretty darn well. Lots of chewy, powdery tannins kick in mid palate, there’s big volume of perfume and loads of fruit and savoury flavour. Like ’em bold? Here ya go."
93/100 Gary Walsh, The Wine Front, June 2018 (2016 Vintage)
"Red fruits, nuts, some liquorice and spice. Medium bodied, bright red fruits, orange peel and herbs, juicy, brick dust tannin, and a savoury gustatory bitterness to close. Good. Tasty."
4 ½ Stars Michael Cooper (2016 Vintage)
"Estate-grown at Pisa, in the Cromwell Basin, the classy 2016 vintage was hand-harvested, fermented with indigenous yeasts and matured in French oak barriques (22 per cent new). Bright ruby, it is fragrant, full-bodied and sweet-fruited, with vibrant cherry, plum and spice flavours, a subtle seasoning of oak, and a finely textured, very harmonious finish. A very graceful red, it's well worth cellaring; best drinking 2020+."
18.5/20 Joelle Thomson, Drinks Biz Magazine, June 2019 (2016 Vintage)
"Winemaker Stephanie Lambert has created a dark and fruity Pinot Noir in this savoury and earthy wine, which has a sweet, fruity core of bright, fresh, cherrylike flavours."
4 Stars Cuisine Pinot Noir Tasting, April 2019 (2016 Vintage)
"Succulent and savoury with the beautifully integrated fruit giving a lovely restrained purity to the wine. The sweet fruit flavours sprinkled with aniseed are woven across a firm tannin frame."