Youthful aromatic expressions of sweet red cherries, mulberries and plums, the Amisfield Pinot Noir, leads to a complex and lingering palate. The oak is light and subtle to complement the fine-grained tannins and supple acidity.

Hand-harvested fruit was cold-soaked for four to five days before the natural fermentation began. Gentle, selective timing of hand-plunging and some pulse air during fermentation helped to extract the delicate skin and seed tannins. Approximately 10% whole-bunch clusters were included in some of the ferments.

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