Amisfield was established in 1988 and is a Central Otago based specialist producer of Pinot Noir and aromatic white wines, sourced from fruit grown on their Single Vineyard Estate, situated beneath the glacially sculptured Pisa mountain range.
The privately owned 200 Ha (494 acres) estate, once a prominent high country merino sheep station, is now one of the largest single vineyard estates in Central Otago with over 90 Ha (222 acres) planted and farmed organically.
The rugged inland location affords a semi-continental climate, with exceptionally cold winters, hot summers, cool evenings and low rainfall. This unforgiving environment gives generously to flavour. The unique growing conditions combined with glacially derived soils produce wines of remarkable purity, intensity and vibrancy.
The Amisfield experience extends to a world-class Restaurant & Cellar Door at Lake Hayes, Queenstown. Here, guests can experience the array of Amisfield wines accompanied by the freshest local produce. With a philosophy to celebrate the best of what’s local and in season, Amisfield has earned three chef hats, and Cuisine Good Food Awards named Vaughan Mabee Chef of the Year in 2019.