Set against the backdrop of the majestic Pisa mountain range, Amisfield is one of the largest single estate vineyards in Central Otago.

Spurred on by fond memories of childhood holidays in Central Otago, Amisfield founder John Darby was determined to master this breathtaking yet often unforgiving high country, convinced that this dramatic landscape presented the perfect environment for cool-climate viticulture.

After an exhaustive search he discovered Amisfield Farm, formerly a merino sheep station. The first vines were planted in 1999 and they continue to thrive in this continental climate with its cold winters, hot summers and low rainfall.

We are currently in the process of conversion to organic certification, something close to our hearts, implementing a host of advanced initiatives in organic wine production.

Our simple philosophy is to nurture nature at every step and our hands-off approach means that our process takes time, with our wines yielding exceptional purity, intensity and vibrancy.

The winery

With a bold form of pure function and its distinctive sloping roof echoing the mountains behind it, Amisfield's modern winery sits harmoniously within its rustic surroundings. Designed by Christchurch architect Charlie Nott in 2006, the two-storey facility has a 600-tonne production capacity. Here our winemakers conduct their intricate craft then let nature take its course.

Pinot Noir produces some of the world's most expensive, most lauded, rarest and delicious wines. Equally it is one of the most difficult grapes to grow successfully and as a result it is quite hard to make a balanced Pinot Noir. It is historically from Burgundy, most specifically in the Cote de Nuits, so much so that people will refer to Pinot Noir as a 'Burgundy'.