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Just a few kilometres north of Lowburn, near the windswept shores of frigid Lake Dunstan, atop the parched and laborious terroirs of Central Otago, a high country merino stud between the Amisfield and Parkburn streams was sown to vineyards two decades ago. Grazing country makes magnificent viticulture, the austere alluvial and glacial schist soils now yield the quality of Pinot Noir which has defined Central Otago as the world's most demonstrable marque in full bodied, intensely complex, yet beguilingly seamless Pinot Noir. The challenging terraces which spiral around the fractious knolls of Amisfield Vineyard, sire a sensational range of wines defined by their affable excellence, sound structure and.. Satiations from the nethermost regions»
Halls Gap Vineyard was planted 1969, along the steep eastern slopes and parched rocky crags of Grampians Ranges, at the very beginning of a renaissance in Victorian viticulture. Since early establishment in the 1860s by the noble Houses of Seppelt and Bests, the region had earned the most elite peerage, a provenance of extraordinary red wines, bursting with bramble opulence and lined with limousin tannins. The Halls Gap property had long been respected as a venerable supplier to the nation's most illustrious brands. Seppelt and Penfolds called on harvests from Halls Gap for their finest vintages. Until 1996, when it was acquired by the late, great Trevor Mast, who was very pleased to bottle Hall Gap's.. Land of the fallen giants»
Rolf Binder is one of the Barossa's quiet achieving superstars, recipient of the most conspicuous national accolades, Barossa Winemaker of Year and Best Small Producer, Best Barossa Shiraz Trophy and coveted listing in the illustrious Langtons Classification of Australian Wine. Binder's focus has always been on old vines fruit, in particular, the abstruse canon of early settler varietals which populated Barossa Valley during the 1840s. Wild bush vines Mataro, picked off patches at Tanunda along Langmeil Road, ancient growths of Grenache from Gomersal and Light Pass. Rolf's tour de force are eight superlative rows of Shiraz, established 1972 by the Binders junior and senior, which yield a mere 250 dozen.. Seven decades of tillage at tanunda»

Amisfield Chenin Blanc CONFIRM VINTAGE

Chenin Blanc Central Otago New Zealand
Amisfield are situated in the southern most wine growing region of New Zealand, at Lowburn in Central Otago, just north of the 45th Parallel. High altitudes and a cool climate, long summers and clean glacial soils, translate into limited yields of the finest aromatic, single vineyard Chenin Blanc. Amisfield is all about the voluptuous expression of Chenin Blanc and preserving the virtue of site, articulating pure and refined aromatics, while ensuring balance of residual sugar to crisp acidity.
Chenin Blanc is predominately planted within the Lochar stony gravels on the top terrace above the Amisfield wineworks. There are further small plantings spread across between the Pinot Noir vines. Parcels are harvested and whole bunch pressed, settled for two days and racked for cool temperature ferments through the action of South African yeast over the course of eighteen days, a smaller component is treated to seasoned oak barriques.
Vibrant pale straw/ green hue. Aromas of crisp green apple, citrus notes and distinctive varietal lanolin notes. The palate is lusciously full, textural elements from extended lees contact, well supported by quintessential Central Otago minerality and juicy acidy. Mineral, floral and citrus profiles are upfront and personal, making Amisfield a great match to Asian cuisine, especially Thai.
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Amisfield
Amisfield Wines are producers of Central Otago Pinot Noir, aromatic whites and superlative Methode Traditionelle

Amisfield Vineyard is located 7km north of Lowburn near the shores of Lake Dunstan in Central Otago, New Zealand. Originally a high country merino stud nestled between Amisfield and Parkburn streams, planting commenced in 1999, and now consists of 60 hectares of Pinot Noir, Pinot Gris, Riesling and Sauvignon Blanc. The vines are close planted on a range of alluvial and glacial schist soils imparting balance in the vines growth and productivity.

Amisfield

Yields are kept low to provide concentrated fruit flavour with complexity derived from the range of sites within the vineyard. High altitude, cool climate, long summers, and clean soils allow Amisfield to produce some of the best Pinot Noirs and aromatic white wines in New Zealand. The superb Central Otago environment combined with the passion of the winemaking team is the secret behind high quality wines.

A new state-of-the-art-wine production facility was completed in March 2006 in time to process 400 tonnes of grapes in its first season. The purpose built facility at the Lowburn vineyard has a 600 tonne capacity and centres round a cuverie for Pinot Noir production.

The two level rustic agricultural style complex incorporates leading technology and further stages are planned to cater for increased production and eventually a packaging plant. Two high-tech wine presses have been installed, the same model used in the majority of vineyards in Burgundy in France.

Amisfield

A custom built recycled waste plant which is the first of its kind used on a New Zealand vineyard means all waste from the winery is channelled through aquatic plants established in a wetland area. All Winery waste is recycled and this reflects our commitment to sustainability.

The overriding winemaking philosophy revolves around the fact that quality wine is grown not made. A blend of ancient and modern winemaking techniques ensures the wines are true to their site, climate, cultivar and culture. Winemaking techniques reflect this in harvest, fermentation and ageing, again utilising natural processes to reflect site differences between individual sites within the farm. The vineyard team's approach to viticulture embraces sustainable agricultural practices where management inputs work with nature rather than against. As such the winemaking approach at Amisfield is one of minimal impact on the extraordinary fruit produced from season to season making the wines a natural expression of the land from which they are created.

Single vineyard and 100% estate grown, the Amisfield brand is reserved for those wines which are able to provide a level of distinguishable quality that has become part of the Amisfield philosophy. Taking its name from the location of the spectacular winery and bistro on the shores of Lake Hayes, the Lake Hayes range of wines offer clean, fruit driven flavours that deliver consistent quality and style. The Arcadia range delivers sparkling wines made using traditional bottle fermentation aged on lees for three years. Disgorged regularly, this 'boutique bubbles' offers a complex Methode Traditionelle from Central Otago.

Amisfield Bistro at Lake Hayes in Queenstown has won the coveted New Zealand's Best Winery Restaurant Award in the 2007 Cuisine Restaurant of the Year Awards, the second year running, reflecting the quality standards of the casual yet sophisticated establishment. Continuing the principles of Amisfield's winemaking philosophy, Grown Not Made, the country style bistro provides a daily changing menu of organic and locally sourced produce.

Amisfield