Amisfield vineyard, located 45°S at the foot of Pisa Mountain Range in the Central Otago region of New Zealand. The area dominated by glacial Schist rock deposited from the amazing tectonic movements and flows of the South Island’s volcanic geological history. One of the largest single estate vineyards in the area, they’ve hosted royalty and dedicated to sustainable viticultural and agricultural practices:
Amisfield has worked within the principles of the New Zealand Winegrowers Sustainable winegrowing programme for eight years and Amisfield’s wetland system and composting processes have set new benchmarks for industry best practice.
Certainly nothing amiss about Amisfield.
Central Otago Sauvignon Blanc 2014
“Picked across 3 parcels, with ripest parcel naturally fermented in French oak.”
So that’s the back label. Central Otago can be known for having a linear, mineral and refined profile rather than some of the fleshy/fruitier drops from Marlborough.
There’s typical gooseberry, a hint of melon and lychee but also candlewax complexity from the oak.
The palate also benefits from the barrel work, giving a little texture and spice to balance that minerality and zingy acid. A little grassy but with pleasant fresh tangy citrus fruit and capsicum. Higher alcohol than your usual SB, also brings a depth to the flavour. Solid.
Central Otago, Pinot Noir, 2012
Spicy French Oak. Plums, red currants and sloe berries. A little chocolate and toasted cinnamon.
A distinct leafy crackle upon the first sip. Austere palate, dried bay leaf herbaceous quality. Sinewy tannins. The fruit sits in the background for the moment. Dark plum & black cherry fruit mix with ferrous tinged animalistic meatiness. Plenty of structural oomph: this is a lithe, muscular wine.