Amisfield owes much of its existence to Pinot Noir, pretty much the whole winery is geared towards growing and making their single estate pinot noir. The result is that it varies year to year with different flavours and textures as a result of differing growing conditions.
On the palate the fruit is delicate and restrained, soft tannins and measured acidity combining to provide good length on the finish. This can be enjoyed now, or will reward cellaring for 5-6 years.
Accolades for 2014 Vintage
91 Points, Decanter Magazine "Intriguing aromas of nuts, wet wood, dried red fruit and autumn leaves leading into a bring curious palate driven by fruit that draws you back to the glass again and again. A fine texture and freshness albeit slightly muted on the fruit."
91+ Points - Steven Tanzer "From very old gravelly glacial deposits, with little topsoil; vinified with wild yeasts and 10% whole clusters): Fresh medium red. Sappy aromas of wild raspberry, cherry, pepper and menthol. Juicy, dry and youthfully closed, with its intense red fruit flavors energized and supported by a firm mineral unpinning. This highly aromatic Pinot Noir finishes with sophisticated tannins and lovely length and grip"
93 Points - Bob Campbell MW "Reasonably dense and firmly structured pinot noir with plum, dark cherry and a savoury, earthy, stemmy influence. A well proportioned pinot noir that deserves bottle age to reveal its full potential."
92 Points - Wine Spectator "Lush and plush, with raspberry coulis, black cherry compote and red licorice flavors that are robust and juicy. Fresh earth, clove and sage notes linger on the finish. Drink now through 2026."
90 Points - Lisa Perrotti-Brown MW, Wine Advocate "Medium ruby-purple colored, the 2014 Pinot Noir gives a nose of black cherries, red currants and red plums with hints of underbrush and violets. Medium-bodied, it delivers a lot of red and black berry character supported by soft tannins and plenty of freshness, finishing earthy."
About the Winery
Amisfield's Pisa Winery complex was opened in 2006. This two-level architecturally designed rustic agricultural style production facility has a 550 tonne production capacity designed to enable winemakers to craft wines as efficiently as possible. From an elevated receival and fruit sorting area, hand-picked fruit is transferred via conveyer belts into purpose build fermentation tanks. This "hands off" approach ensures the maximum retention of fruit integrity and quality. Wine barrels are stored in a semi-underground facility reducing the need for temperature and humidity control, subsequently diminishing energy consumption and underlining Amisfield's on-going dedication to sustainability.
Central Otago Wine Region
Surrounded by mountains and interlaced with lakes and deep river gorges Central Otago is New Zealand's most spectacular vineyard region. The inland mountainous location, on the 45th parallel, provides a semi-continental climate with extremely cold winters, hot summers, cool night time temperatures and low rainfall. The unique climate combines with glacially derived soils to produce spectacular southern wines which have a purity, intensity and vibrancy highlighting the region's terroir and pure mountain air. The sub-regions of Central Otago are: Wanaka, Cromwell, Lowburn, Pisa, Bendigo, Alexandra, Gibbston and Bannockburn.
