Wine in Central Otago

Central Otago is the world's southernmost wine region, and the highest wine appellation in New Zealand. With layered and complex soils, and the fact that during the heart of growing season vineyards are exposed to 18 hours of sunlight, this region is ideal for growing Pinot Noir. Practicing low intervention, results in this crimson Pinot Noir layered with complexity of freshy black plum, cherry, and sweet berry that play on the palate, dancing with notes of violet.

Vibrant aromatics and great purity of flavor combine with a distinctive minerality and fine palate texture. A beautiful wine that reflects our commitment to organic wine-growing in the two subregions that contribute to our Sauvignon Blanc.

Bright floral and savory aromas. Rich and round with wild raspberry, black currant, and sweet spice flavors. A round, luscious and fruit forward Pinot Noir with lots of flavors and lovely soft tannins.

The nose leads with cinnamon, vanilla and more red fruits than the typical dark cherry from this warmer 2013 vintage. A soft and comforting mouthfeel that is broad and expansive. Being a blend of our three Bannockburn vineyards, this contributes various layers of generous ripe fruits and creamy textural elements. The wine has a pleasant rusticity to the structure adding complexity and depth. Hints of liquorice on the long enveloping finish.

Blackberry, plum, pepper, liquorice and leather are great descriptors for this wine. Subtle oak and full tannin structure gives roundness which lingers on the palate.

Ruby NOSE Aromas of dark cherry and berry fruits, with spice, floral and dried herbs with intergrated oak. PALATE A smooth palate of dark cherry and bramble flavours that live long with the fine tannin and balanced acid.  SERVE PEAK DRINKING Until 2019 SUGGESTED FOOD MATCH Rack of lamb with oven roasted potatoes, juicy green vegetables and homemade rich gravy. WINE ANALYSIS ALCOHOL VOLUME 13.5% ACIDITY 5.9 RESIDUAL SUGAR WINE BACKGROUND VINTAGE REGION This wine was sourced from our Claim 431 Vineyard in the Bendigo sub-region of Central Otago. The vineyard’s free draining loam soils over schist gravel make it a natural home for growing outstanding Pinot Noir. The huge diurnal temperature variation, adds to the structure and concentration of the wine. VINTAGE CONDITIONS 2014 was an outstanding vintage. Comprised
of 10 Pinot Noir clones, spread across three
different terraces, the vineyard’s challenge was
to enhance individual expression of the fruit
whilst ensuring even ripening. In 2014 picking
was slightly early; the call was based on the
tannin and flavour profile, where floral notes
and vibrancy of flavour took preference. There
was a swing towards whole bunch fruit which
delivers texture, layered tannins and juicy acid
profile. GRAPE VARIETY Pinot Noir MATURATION The grapes were gently de-stemmed, allowing
whole berries to remain intact. After a week
long cold soak, each parcel was fermented
separately, with a combination of wild and
cultured yeast. The batches were hand
plunged to extract the vibrant colour, flavour
and delicate tannin structure. Parcel’s were
pressed separately to a mix of new and used
French oak barrels or remained in tank. In the
spring after completing malolactic
fermentation, each parcel and tank was
tasted and blended.

Discover Amisfield Pinot Noir Central Otago Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Fragrant aromas of cherry and dried herbs complemented by scented oak and spice. Smooth on the palate with dark cherry and bramble flavours delivering a long finish with fine tannins and balanced acidity.

Discover Maison L’Envoye Central Otago Pinot Noir Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Delicate elegance underpins this finely textured wine which reflects our commitment to organic wine growing in the two subregions that contribute to our Chardonnay.

Our organic Pinot Gris is dry in style showing lovely ripe fruit and a subtle texture from a small portion of barrel fermentation. The cooler climate of Central Otago allows us to maintain a refreshing acidity and great length on the palate.