92/100 Cameron Douglas MS
90/100 Bob Campbell MW
90/100 James Suckling
91 /100 The Wine Front (2015 vintage)
93/100 Bob Campbell (2015 vintage)
90 /100 James Suckling (2015 vintage)

Gold - New Zealand Organic Wine Awards 2020
Commended - International Wine Challenge
Bronze - The TEXSOM International Wine Awards
Commended - Decanter World Wine Awards 2015 (2015 vintage)
Silver - San Francisco International Wine Competition (2012 Vintage)
Bronze - International Wine Challenge (2013 vintage)

Bob Campbell MW "Bright, tangy, aromatic sauvignon blanc with citrus, grapefruit, wet stone, mineral and a suggestion of wood smoke. An intriguing wine in a bone-dry style with a lingering finish. Quite austere. Good food wine (Bluff oysters spring to mind).

James Suckling "Very bright passion fruit and lime with herbal accents on the nose lead to a palate that has crisp, tropical-fruit flavors. Drink now."

Decanter World Wine Awards "Grassy and herbal aromas to the fore. Quite tight on the palate but there's some weight, grip and concentration here."

Decanter World Wine Awards "Lovely textural wine, layering fleshy peach, apple and biscuity oak. Simple and balanced." (2015 Vintage)

Wine Enthusiast "This is a seriously dry wine, somewhere between stony and chalky in terms of texture. Aromatically, it strikes a balance between herb and citrus, finishing long and crisp." (2015 Vintage)

Amisfield's 200ha property, once a prominent high country merino station, is one of the largest single vineyard estates in the Central Otago region.

Central Otago, near the bottom of New Zealand's South Island, is the world's most southerly wine region. Vineyards cling to the sides of mountains and high above river gorges in this dramatic landscape.

One of the most distinctive features of Central Otago as a wine region is its marginal continental climate, with extreme seasonal and diurnal temperature variations. This shortens and intensifies the growing season and poses a frost risk for an extended period of the year. For this reason, many Otago vineyards occupy hillside sites, angled towards the sun, and reduce the risk of frost damage by keeping cold, dense air on the move.

Some producers employ frost protection on flatter sites, typically wind machines, frost pots and water sprinklers. Some have even been known to fly helicopters back and forth over their vineyards to prevent frost from settling.

The Sauvignon Blanc taste is one of the most identifiable in the world of white wines for a few reasons. First, it always has crisp, high acidity. Second, it has a chemical compound called pyrazine which gives grassy, herbal or bell pepper flavors. When grown in cooler climates or picked early, the herbaceous green character is most prominent. In warmer climates or allowed to hang longer on the vine, the pyrazine character diminishes in favor of riper fruit flavors ranging from grapefruit, to passion fruit and guava.