AMISFIELD SAUVIGNON BLANC 2019

Gold Medal – New Zealand Organic Wine Awards 2020

Winery notes (2019 Vintage)
"A bright and expressive nose with notes of white peach, passionfruit and pineapple. The palate bursts with citrus, lime and a hint of blackcurrant leaf. The mouthfeel is electric and lively with a long dry finish.

The grapes were harvested over a four-week period according to their flavour and aromatic profile using a combination of hand and machine harvesting. Individual parcels of fruit were destemmed and fermented separately at cool temperatures in stainless steel tanks, using a number of combinations of selected yeasts."

92/100 Cameron Douglas MS, May 2020 (2019 Vintage)
"There’s no mistaking the power and impact of this wine – with fresh green herbs, thyme & sage then an abundance of white fleshed fruits – apple and green pear then grapefruit and just a touch of tropical fruit. A floral and stony mineral layer adds depth and complexity. On the palate – crisp, fresh, fruity and dry. Flavours mirror the nose with plenty of acidity and freshness, sweet herbs and long finish. Well made and ready to enjoy from today and through 2022."

Reviews for previous vintages below…

5 Stars Michael Cooper (2018 Vintage)
"The classy 2018 vintage, estate-grown at Pisa, was mostly handled in tanks, but a small portion of the blend (4 per cent) was fermented with indigenous yeasts in old French oak barriques. Ripely scented, it is full-bodied and vibrantly fruity, with fresh, concentrated tropical-fruit flavours, showing good complexity, tangy acidity, and a finely balanced, long, dry (3.4 grams/litre of residual sugar) finish. Well worth discovering."

94/100 Bob Campbell MW, October 2017 (2017 Vintage)
"Pure and powerful sauvignon blanc in a typical Central Otago style with citrus, lime, subtle tree and tropical fruit flavours plus a suggestion of struck flint mineral character. An ethereal character and appealing sweet-and-acid tension. Drink 2017 – 2020."

4 Stars Yvonne Lorkin, October 2017 (2017 Vintage)
"Most people don’t realise that some of New Zealands best sauvignon blanc can be found the further south you go. Dr Stephanie Lambert and her team at Amisfield, near Lake Hayes have created a classic example oozing green bean, green capsicum, green herbs, sweet pea and serious amounts of citrus.  Full, fat and firing on all cylinders, it’s a complex, mineral-heavy example that’ll have you smacking your lips lickety-split."

89/100 Mike Bennie, The Wine Front, June 2018 (2017 Vintage)
"Tropical fruit scents, passionfruit, banana skins, faint pepper, some light nuttiness. Exotic kind of entry to the wine. Slippery texture, some richer, riper fruit flavours, soft in the palate, watery kind of finish but feels pleasant anyway. Nice drinking experience."