Amisfield Pinot Noir 2012
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James
Suckling -
Robert
Parker -
Wine
Spectator
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James Suckling
Amisfield's pinots are typically bathed and soft, delivering supple flesh and plenty of satisfaction, and this doesn't disappoint. Neatly spiced dark-cherry and plum fruits on the nose with some savory, meaty elements. The palate has a smooth, velvety spread of fine tannins, dark plums, mocha and blueberries to close.
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Robert Parker's Wine Advocate
Pale to medium ruby-purple, the 2012 Pinot Noir has a beautifully perfumed nose of red roses, cinnamon stick and violets over a core of black and red cherries, mulberries and red plums. Medium to full-bodied, the palate is opulent with oodles of fruit lifted by early and herbal inflections and supported by fine tannins, finishing with great length.
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Wine Spectator
A sleek red, with a spice box accent to the wild raspberry and strawberry flavors, graced by whiffs of smoke, a dash of mineral and accents of black tea, gingerbread and pine needle. Drink now through 2025
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Amisfield was established in 1988 and is a Central Otago based specialist producer of Pinot Noir and aromatic white wines, sourced from fruit grown on their Single Vineyard Estate, situated beneath the glacially sculptured Pisa mountain range.
Vineyards are managed holistically through organic practices focused around nurturing Amisfield’s unique soils, vines and habitats - this combined with a rugged inland location and an extreme semi-continental climate, yields wines of remarkable purity, intensity and vibrancy.
A state-of-the-art purpose built winery is the focal point of the vineyard and is designed to enable winemakers to craft wines with minimal intervention and as naturally as possible.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Home to the globe’s most southerly vineyards, which are cultivated below the 45th parallel, Central Otago is a true one-of-a-kind wine growing region, but not only because of its extreme location.
Central Otago is more dependent on one single variety than any other region in New Zealand—and it isn’t Sauvignon blanc. They don’t even make Sauvignon blanc there.
Pinot Noir claims nearly 75% of the region’s vineyards with Pinot Gris coming in a far second place and Riesling behind it. This is also New Zealand’s only wine region with a continental climate, giving it more diurnal and seasonal temperature shifts than any other.
The subregion of Bannockburn has enjoyed the most success historically but the area’s exceptional growth has moved to the promising regions of Cromwell/Bendigo and Alexandra districts. Central Otago is known for its fruity and full-bodied Pinot noir. With the freedom to experiment here, growers and winemakers are easily exhibiting the area’s great potential.