2022 Amisfield Fumé Sauvignon Blanc, Central Otago

Tight aromas of oyster-shell, greengage plum and honeysuckle greet the nose on this remarkably young-tasting wine. Creamy oak notes start to assert themselves on the palate, adding some firm, drying grip to the core of long, concentrated yellow plum and oyster-shell. Some herbal austerity closes down on the finish. Give it another year and it should be ready for prime time 14 Feb 2025 Drink 2026–2028

93 points Stephen Wong MW therealreview.com

Amisfield Fumé Sauvignon Blanc from Central Otago is a sophisticated, barrel-influenced expression of Sauvignon Blanc that pushes beyond the expected—textural, smoky, and elegantly layered. Made from estate-grown fruit in the Pisa subregion, this wine is a masterclass in cool-climate finesse and winemaking precision, offering a more savoury and complex take on a classic New Zealand variety.

The fruit is sourced from organically farmed blocks on the Amisfield estate, where the schist-rich soils and alpine climate produce grapes with high natural acidity and vivid aromatics. The long growing season, cool nights, and extended hang time allow for excellent flavour development and balance.

Crafted by winemaker Greg Lane, the Fumé Blanc is wild fermented and aged in a combination of seasoned French oak barrels and large-format puncheons. Lees stirring during maturation adds mouthfeel and subtle complexity, while malolactic fermentation is typically blocked to preserve freshness. The result is a wine that’s both richly textured and vibrantly structured.

In the glass, expect aromas of white peach, lemon curd, lanolin, flint, and gentle smoky oak. The palate is creamy yet taut, with notes of grapefruit pith, lime zest, roasted nuts, and wet stone, all carried on a long, mineral-driven finish. The oak influence is seamlessly integrated—present, but never overpowering.

Amisfield Fumé Sauvignon Blanc is ideal for those seeking a more nuanced, food-friendly white. It pairs beautifully with grilled fish, creamy chicken dishes, or soft cheeses like Comté or aged chèvre.