Tasting Note

Fragrant wildberry and brown spice aromatics. Lovely integrated flavours with depth of fruit and savoury complexity.

Style

A style that combines purity and elegance with texture, concentration and length. A true reflection of the three Central Otago sub regions that contribute to our Pinot Noir.

Vintage Detail: A warm spring and quick flowering. Cooler early summer but then followed by a wonderful late summer and autumn.

Sub Regions: 55% Bendigo, 37% Pisa, and 8% Gibbston
Hand Harvested 100%
Whole Bunch: 30% with 10-30% whole bunch ferment. Remainder de-stemmed carefully
Fermentation: Fermented in 7T open top fermenters
Maturation: 10 months in French Oak
Cellaring: 5-10 years

Food Match: Roast pork with herbs & fennel, Duck, Venison or a Rack of lamb served pink.

Alcohol: 13.0%

--------THE PRODUCER--------

Peregrine

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.

--------THE GRAPE--------

Pinot Noir

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'.

--------THE REGION--------

Central Otago

Central Otago is one of the most southerly wine regions in the world and it is most commonly referred to as Pinot Central, in New Zealand. It has a long history of winemaking dating back to the mid 1800s and in fact a 'Burgundy' from Central Otago won a gold medal in a Sydney wine competition in 1881. A few winemakers including Alan Brady helped to craft it into a leading Pinot Noir region for the world thanks to his fruit-bombs. Many fantastic aromatic white wines excel here also.

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