Amisfield - Grown not made
Winery & Bistro

Fifteen minutes from Jacks Point at Lake Hayes is Amisfield wine company , a small specialist producer of Pinot Noir, aromatic whites and Methode Traditionelle wines, made with grapes sourced from their vineyard near Lake Dunstan, Central Otago.

Amisfield’s was built and developed by small team of dedicated professionals, including owner John Darby, who is also the visionary designer and developer of Jacks Point.

'Grown Not Made' is the underlying philosophy of Amisfield. Whether it's the pristine grapes grown to exacting standards by the viticulture team, the world-class wines or the superlative food served at Amisfield Bistor, Amisfield is now regarded as one of the leading wine producers of Central Otago.

Winemaker Jeff Sinnott considers wines should be a reflection of wherever they are grown. “We wanted our wines to be a natural expression of the land where they are created.”

General Manager Fleur Caulton is passionate about good wine, food and service.

Her flair is seen in Amisfield winery's Bistro, which just 12 months after its opening was named Best Winery Restaurant, in the 2006 Cuisine Restaurant of the Year Awards. It won the same award again in 2007.

"Our sustainable approach is evident throughout the business. Our wines are a reflection of where they are grown and they are gaining a strong following because of our ‘hands off’ approach to the winemaking process".

"The Bistro is all about the discovery of food and the cuisine underlines the quality of our wines. The emphasis is on fresh, organic, quality comfort food which does not overpower the wine".

Amisfield Bistro has its own potager on site growing oragnic herbs and vegetables. Larger gardens at Lowburn, where the grapes are grown, offer even more fresh produce for the restaurant.

Fleur considers Amisfield's appeal lies in its point of difference.

"Our creativity is recognised in our distinctive and original wine label design and our innovative marketing approach which showcases the Amisfield Label both in New Zealand and overseas."

"The Cuisine Awards judges describe our Bistro menu as a 'striking balance between elegance and rusticity' which is the image we have strived to achieve, not only with our food but also with our service, our individually designed uniforms and even our table settings. We leave nothing to chance which is integral to our success."

Fleur's vision is reflected in the company's overall excellence and she is proud of the success the Amisfield wines have had internationally, particularly winning the award for best Pinot Noir at the San Francisco International Wine Competition and achieving two listings in the influential American Wine Spectator's Top 100 for the 2003 and 2006 Pinot Noir.

Visit Amisfield online