A typical Central Otago Sauvignon Blanc

The grapes for the Amisfield Sauvignon Blanc were harvested over a period of four weeks. The desired flavor and aroma profile determined the different harvest dates. Individual parcels were destemmed and fermented separately at cool temperatures in stainless steel tanks using selected yeasts. A smaller batch was barrel fermented and blended for an even creamier texture.

The Amisfield winery is located in Central Otago on New Zealand’s South Island and is today one of the specialists for Pinot Noir and aromatic white wines. The majority of Amisfield’s Sauvignon Blanc vines are on shallow, sandy loam soils on the gently sloping terrace above the winery. A small portion is on the more fertile flats further down.

And this is how Amisfield Sauvignon Blanc tastes

The Amisfield Sauvignon Blanc leads with fresh and pronounced aromas of green pineapple, passion fruit and lime, accompanied by an animating scent of elderflower and subtle mineral hints. On the palate, this New Zealand wine presents itself as deep and juicy, with a lively, delicate acidity and delicate notes of tropical fruit. An elegant Sauvignon Blanc from New Zealand, full of energy and with a long, mineral-clear finish.