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New Customers Save $30 off $100+* with code JUNENEW30
New Customers Save $30* with code JUNENEW30
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Amisfield Pinot Noir 2004
Amisfield's overriding winemaking philosophy revolves around the fact that quality wine is grown not made. Clean ripe fruit is hand picked and destemmed into open topped fermenters. After a week or so pre-ferment soaking of wild yeasts in the winery begin fermentation. Once dry, the skins are gently pressed and run off to tight grained French Oak barrels and matured in underground cellars.
The style is classic Central Otago Pinot, dark cherry and spice aromas lead to a richly fruited palate with fine silky tannins. Drinking well on release and can be cellarred for up to 5 years from vintage.
Amisfield wines reflect the company's grape growing and winemaking philosophy underlining faithful expression of site, minimal winemaking intervention and ultimate fruit purity. Stringent yield management practices deliver concentrated fruit flavor, consistency and complexity derived from the range of soils found on the vineyard.
A state-of-the-art purpose built winery is the focal point of the vineyard and produces 25,000 -30,000 cases of wine annually. Pinot noir accounts for over 60% of the production with the balance made up of Sauvignon Blanc, Pinot Gris and Riesling. Wines are showcased at Amisfield's Lake Hayes Bistro and Cellar Door where more than 60,000 New Zealand and international guests sample the range of vintages every year. Amisfield is an accredited and committed member of the New Zealand Winegrowers’ Sustainable winegrowing program centering on a quality management system and environmental sustainability.
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.
One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.
In the Glass
Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.
Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.