2023 Amisfield Pinot Noir, Central Otago

Bright ruby with a core of red cherry and plum fruits with hints of Medina spice, wildflowers, leaf litter, crushed stone, charcuterie, shiitake mushroom and dried raspberry. Savoury, stony and fine on the palate with a lovely mineral backbone and some appealing layered spice notes. Crushed stone and minerals right at the tail end as the pure fruit slowly trails off. Drink to 92 points.

92 points Dave Brookes for Halliday Wine Companion, May 2026

So juicy and fruity, showing strawberries, raspberries and some ripe oranges on the nose, following through to a medium body with velvety tannins. Mellow and delicious with succulent fruit and a lively, flavorful finish. From organically grown grapes. Sustainable. Drink or hold.

92 points Kevin Dacy for James Suckling, October 2025

Dark fruit, purple and dense. A bit drying and monolithic, but with ripe concentrated fruit, this large-scaled wine is a tad unyielding at present. Time in bottle will help it relax but this will always be on the more brutalist side. Drink to 2034.

90 points Stephen Wong for for The Real Review, November 2025

Amisfield Pinot Noir from Central Otago is a benchmark expression of New Zealand Pinot Noir, renowned for its vibrant fruit, complexity, and finesse. Crafted by Amisfield’s talented winemaker, Greg Lane, this wine epitomizes the essence of Central Otago’s unique terroir and the winery’s dedication to minimal-intervention, estate-grown winemaking.

The grapes for this Pinot Noir are sourced from Amisfield’s single estate vineyard in the Pisa subregion of Central Otago. The region’s semi-continental climate, with hot days and cool nights, is ideal for Pinot Noir, allowing for slow ripening and the development of concentrated flavors, refined tannins, and natural acidity. The vineyard’s glacially derived soils add a distinctive mineral quality to the wine.

Winemaker Greg Lane employs a hands-off approach to let the vineyard’s character shine. Grapes are hand-harvested and sorted meticulously before undergoing fermentation with wild yeasts. A portion of whole clusters is included in the ferment to enhance aromatic complexity and structure. The wine is then aged in French oak barrels, with a restrained use of new oak, for 10 months, allowing the flavors to integrate and develop.