Amisfield has built up a superb reputation for producing the quintessential Central Otago Pinot Noir.
Winery notes (2019 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."
5 Stars & 95/100 Bob Campbell MW, The Real Review (2019 Vintage)
"Luscious, concentrated pinot noir with a mix of floral, plum, dark cherry, cassis and spicy flavours. Dense, silken-textured wine with an unmistakable Central Otago signature. A heady wine that is delicious now but no rush (drink to 2027)."
Rated Outstanding & 95/100 Cameron Douglas MS (2019 Vintage)
"Tense, ripe, varietal and loaded with primary fruit and mineral energy. Bright red and dark cherry, raspberry and redcurrant. Baking spices of oak with a vanilla and cedar suggestion, a whisper of bacon then a quiet wood smoke moment. Quite powerful and youthful on the palate with fruit flavours that reflect the nose, an abundance of tannins and acidity add texture and energy. Lengthy finish with a primary, fruit centric power and contrasting wood and acid structure. Plenty of minerality this wine needs more cellar to really showcase its personality and pinosity. Drinking best from 2023 through 2030."