Amisfield Pinot Noir Central Otago 2006
The wine is a deep ruby/magenta with a deep concentrated ripe Pinot nose of dark cherries, violets, mocha and spice. The palate is very powerful with lush ripe dark fruits overlaying a seamless powdery tannin profile suggesting hints of cocoa, cedar and minerals. The finish is long and complex with the French oak integrating into the wine perfectly. Definitely a keeper from a stunning vintage. Cellar for at least 10 years.
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.
A bit of a jammy smell, but it did not have the overwhelming fruit on the palate. There is a dark fruit component to the taste, but what really showed through was cedar and a pleasant finish that still showed some of the cedar. It really blossomed when paired with some of the cheeses, I can see this going very well with a variety of dishes.
See Claire Mulholland (Amisfield) in our Meet-the-Winemaker video series (#8): www.debramasterofwine.com
Red cherry nose. Light body, medium tannin, acidic. Red cherries. Earhty, spicy, very Burgundian. Simple but delicious!
great depth; bacon fat is really coming home on the finish; Wow-dry tannins really ripping at the end here; nice long finish; great mouthfeel; very heavy; great dry dark cherry fruit; very passionate and focused; well made; good body presence; great mouthfeel. Very solid Pinot; WE-91; GV-90
External Reviews for Amisfield Pinot Noir Central Otago
Warm floral scents turn cooler as the flavors develop, with blackberry and black cherry richness. It trails off with a light and airy finish, pretty and long.
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.
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 deep color and powerful extract place this in a bold, ripe style. The black fruit is dense, ripe and sweet, tannins roughing up the end. Serve with assertively gamey meats.
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.
Good full red. Superripe aromas of strawberry, minerals, smoke and earth. Rich and broad but dry and uncompromising. The red berry and spice flavors began rather cool but the wine showed increasing ripeness as it opened in the glass. A solid core of firm acidity gives grip to this characterful pinot and extends its sweet finish. A year or two of additional bottle aging may well bring an outstanding rating.
The 2006 Pinot Noir displays a plum-scented nose with touches of mulberry and damson, full-bodied on the palate but I feel is just a touch over-worked with a grainy, peppery finish. I think there will be superior Pinot Noirs from Amisfield in the future, but there is no doubt that Jeff Sinnott is on the right track.
Food Pairings for Amisfield Pinot Noir Central Otago
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