| Region of production: | Central Otago GI |
| Winery Location: | Cromwell, Otago |
| Year Established: | 1998 |
Vineyard Holdings
90 ha
- Amisfield Estate (90 ha): Central Otago GI
Top Wines Produced & Inaugural Vintages
- Fumé Sauvignon Blanc (Central Otago GI): Fermented with indigenous yeasts and allowed to undergo partial malolactic conversion. Aged in oak. Inaugural vintage 2008.
- Lowburn Terrace Riesling (Central Otago GI): Aged on lees for three months in stainless steel. Formerly named Rocky Knoll Riesling, until 2006. Inaugural vintage 2003.
- Pinot Noir (Central Otago GI): Aged 15 months in French barriques. Inaugural vintage 2002.
- RKV Reserve Pinot Noir (Central Otago GI): Partial whole-cluster fermentation. Aged in 30% new French oak barrels. Inaugural vintage 2003.
Average Total Production
- 360,000 bottles
Summary
With 90 hectares near Mount Pisa, Amisfield is one of the largest single-vineyard estates in Central Otago. Alan Darby, an architect from Queenstown, founded the project in 1998, planting vines the following year on a converted sheep station. The winery facility was first designed in 2006. While Pinot Noir remains Amisfield’s flagship grape, the estate is also one of the largest cultivators of white varieties in Central Otago, accounting for approximately one-fourth of the total output. Amisfield is in the process of converting its estate to organic practices.
Style & Vinification Techniques
All Amisfield wines are harvested from the 90-hectare property in Pisa. Hand-harvesting is performed for the top wines. Both ambient and selected yeasts are employed for fermentation. For Pinot Noir, Amisfield favors partial whole cluster and only small portions of new oak.
Producer Website: Amisfield