Amisfield is a specialist producer of Pinot Noir, aromatic whites and Methode Traditionelle sparkling wines. Located 10 minutes drive from Queenstown, the winery at Lake Hayes features a wine tasting room and country style Bistro serving a daily changing menu of organic and locally sourced produce.
See Claire Mulholland (Amisfield) in our Meet-the-Winemaker video series (#8): www.debramasterofwine.com
External Reviews for Amisfield Pinot Noir Central Otago
A new project with American owners, this makes an even better impression than its debut 2002 vintage. Lithe and lively, itrsquo;s a lovely mouthful of richly textured currant, blackberry and plum flavors that persist onto a gorgeously balanced finish. Has style and steel, enough to make it last and develop in the bottle. Drink now through 2012.
The chilly, picturesque New Zealand region of Central Otago is the worldrsquo;s southernmost wine region, where Pinot Noir vineyards are quickly replacing flocks of Merino sheep on the hillsides. Cofounded by the former CEO of Levi Strauss, Amisfield has vineyard soils full of schist. The 2003 vintage got off to a late start due to a cool spring, but summer was warm, creating a lithe wine.
Medium red. Sappy, thoroughly ripe aromas of raspberry, strawberry, plum, cola and spices. Fat, broad and gentle but classically dry, with lovely inner-mouth perfume and sweetness of red berry and black cherry fruit. Offers a mineral tang and underlying structure that I donrsquo;t find often enough in New Zealand pinot. Finishes with sweet tannins and very good aromatic persistence. Rather Burgundian in style.
Therersquo;s a bit of wood shavings and toast on the nose, but also plenty of ripe black cherries to balance out the new oak. Flavors turn redder mdash; more toward Maraschino cherry mdash; and a bit candied, but this is still a satisfying mouthful of New World Pinot.
Food Pairings for Amisfield Pinot Noir Central Otago
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