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AMISFIELD WINES
Established in 1988
At Amisfield's single estate vineyard, expect subtle nuances in geography, weather and soils produce distinctive characteristics and flavour specific to the Central Otago region.
Indulge your love of fine wine as Amisfield's passionate staff introduce your palate to the intricate flavours of Central Otago. The region is renowned for Pinot Noir and you will always find a healthy selection of vintages and styles on the wine tasting list, along with a unique range of white wines.
Andre Lategan
Viticulturist and Vineyard Manager
LAKE HAYES by Amisfield Pinot Noir 2018
Review and Tasting Notes
Lake Hayes wines reflect the land they’re grown on, with a style of winemaking that allows the fruit to express itself from vintage to vintage. The grapes for Lake Hayes wines come from some of the best growing areas in Central Otago. Lake Hayes wines are made in an early drinking style with a fresh, fruity appeal. They are young and lively, yet balanced and sophisticated.
Fruit forward primary fruit aromatics with soft tannins create a supple, generous, early drinking style.
Opulent black Damson plums and berry fruit lead to a palate that displays juicy red fruit with velvety tannins and a soft profile to complement.
LAKE HAYES by Amisfield Pinot Noir 2018
Central Otago
| Food Pairing | Peking Duck pancakes |
|---|---|
| Serving Temp | 12 - 17 degrees |
| Standard Drinks | 8.3 |
| Alcohol Volume % | 14 |
Recent Blog Posts
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There’s nothing more special than opening a bottle of wine that you’ve cellared for years at just the right moment. But which wines do you cellar? And for how long? It’s as much art as science. And in the end, it’s the challenge that makes it so rewarding.
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We sat down with Ben Holdstock from Heaps Normal, the crew making big hangover-free waves, to chat about brewing great booze-free beer.
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There's that famous old French saying in Burgundy, about the good warm vintages, that you would have to be dead not to make good wine. And in the easy years, that's what happens - everyone makes good wine and everyone's picking around the same time. But it's the difficult years – and in the Valley here, we still get three or four difficult years in every ten – they're the years where you make the statement on your skills and your expertise.