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Stephen C. Pannell is one of Australia's most decorated winemakers, Jimmy Watson and twice Max Schubert Trophy winner, London International Winemaker of Year and Chairman National Wine Show. Pannell grew up amongst the illustrious plantings of his parents vineyards at Moss Wood, he established the profoundly artisanal Picardy of Pemberton and found time in between tours of duty at Wirra Wirra, Tintara and BRL Hardy, to do vintage in Burgundy, at the illustrious Mouton Rothschild and amongst the grand old vines of Barolo. Whatever the brand, regardless of vintage, S.C. Pannell's extraordinary wines are all distinct for their remarkable splendour, beguiling.. Peerless value by our nation's finest»
By those wonderful folks who bring us Shaw & Smith. Tolpuddle was planted to vine in 1988, on a highly precious site along Back Tea Tree Road, just outside of Hobart. The inaugural vintage claimed Tasmanian Vineyard of Year in 2006. The illustrious Messrs Martin Shaw and Michael Hill Smith acquired the property in 2011, with a view to elevating the excruciatingly limited release Tolpuddle to the status of a national Grand Cru. A singular experience in new world Pinot Noir, Tolpuddle unravels endless layers of pastoral complexity, powerfully structured yet elegant, immaculate and poised... From little vineyards great wines grow»
Balgownie are one of our nation's great small vineyards, pioneers of the reprise in Bendigo viticulture, with the foresight to establish vines in 1969, the first local plantings in over eighty years. Grown to terrains very near the tailings of Victoria's original gold rush, the auspicious Balgownie vines yield discreet yet exquisite harvests of the most edifying and undervalued Victorian vintages. A bespoke favourite amongst enthusiasts of the old school style in elegant and finely boned Aussie Shiraz, Balgownie represent the essential accompaniment to meaty eggplant inspired recipes, or a princely roast of lamb, the best of.. Balgownie begets the best of bendigo»
Originally formulated by John Charles Brown OBE in 1954 and crafted to this very day in the exact same manner, Brown Brothers flagship icon endures as one of the nation's most distinguished single vineyard wines. Mondeuse plantings were brought to Australia in the early 1900s by the legendary Francois de Castella of St Hubert fame, they have remained the most precious parcel of Brown Brothers heirloom vines since the 1920s. At Milawa, Mondeuse translates into an inky, deeply tannic wine, it forms synergies with the sweet fruit plumpness of Shiraz and statuesque elegance of Cabernet Sauvignon to coalesce into a rich, opulent style of eloquence and structure... The brown brothers most closely guarded secret»

Amisfield Chenin Blanc CONFIRM VINTAGE

Chenin Blanc Central Otago New Zealand
Amisfield are situated in the southern most wine growing region of New Zealand, at Lowburn in Central Otago, just north of the 45th Parallel. High altitudes and a cool climate, long summers and clean glacial soils, translate into limited yields of the finest aromatic, single vineyard Chenin Blanc. Amisfield is all about the voluptuous expression of Chenin Blanc and preserving the virtue of site, articulating pure and refined aromatics, while ensuring balance of residual sugar to crisp acidity.
Chenin Blanc is predominately planted within the Lochar stony gravels on the top terrace above the Amisfield wineworks. There are further small plantings spread across between the Pinot Noir vines. Parcels are harvested and whole bunch pressed, settled for two days and racked for cool temperature ferments through the action of South African yeast over the course of eighteen days, a smaller component is treated to seasoned oak barriques.
Vibrant pale straw/ green hue. Aromas of crisp green apple, citrus notes and distinctive varietal lanolin notes. The palate is lusciously full, textural elements from extended lees contact, well supported by quintessential Central Otago minerality and juicy acidy. Mineral, floral and citrus profiles are upfront and personal, making Amisfield a great match to Asian cuisine, especially Thai.
White New Zealand Any Price
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Amisfield
Amisfield Wines are producers of Central Otago Pinot Noir, aromatic whites and superlative Methode Traditionelle

Amisfield Vineyard is located 7km north of Lowburn near the shores of Lake Dunstan in Central Otago, New Zealand. Originally a high country merino stud nestled between Amisfield and Parkburn streams, planting commenced in 1999, and now consists of 60 hectares of Pinot Noir, Pinot Gris, Riesling and Sauvignon Blanc. The vines are close planted on a range of alluvial and glacial schist soils imparting balance in the vines growth and productivity.

Amisfield

Yields are kept low to provide concentrated fruit flavour with complexity derived from the range of sites within the vineyard. High altitude, cool climate, long summers, and clean soils allow Amisfield to produce some of the best Pinot Noirs and aromatic white wines in New Zealand. The superb Central Otago environment combined with the passion of the winemaking team is the secret behind high quality wines.

A new state-of-the-art-wine production facility was completed in March 2006 in time to process 400 tonnes of grapes in its first season. The purpose built facility at the Lowburn vineyard has a 600 tonne capacity and centres round a cuverie for Pinot Noir production.

The two level rustic agricultural style complex incorporates leading technology and further stages are planned to cater for increased production and eventually a packaging plant. Two high-tech wine presses have been installed, the same model used in the majority of vineyards in Burgundy in France.

Amisfield

A custom built recycled waste plant which is the first of its kind used on a New Zealand vineyard means all waste from the winery is channelled through aquatic plants established in a wetland area. All Winery waste is recycled and this reflects our commitment to sustainability.

The overriding winemaking philosophy revolves around the fact that quality wine is grown not made. A blend of ancient and modern winemaking techniques ensures the wines are true to their site, climate, cultivar and culture. Winemaking techniques reflect this in harvest, fermentation and ageing, again utilising natural processes to reflect site differences between individual sites within the farm. The vineyard team's approach to viticulture embraces sustainable agricultural practices where management inputs work with nature rather than against. As such the winemaking approach at Amisfield is one of minimal impact on the extraordinary fruit produced from season to season making the wines a natural expression of the land from which they are created.

Single vineyard and 100% estate grown, the Amisfield brand is reserved for those wines which are able to provide a level of distinguishable quality that has become part of the Amisfield philosophy. Taking its name from the location of the spectacular winery and bistro on the shores of Lake Hayes, the Lake Hayes range of wines offer clean, fruit driven flavours that deliver consistent quality and style. The Arcadia range delivers sparkling wines made using traditional bottle fermentation aged on lees for three years. Disgorged regularly, this 'boutique bubbles' offers a complex Methode Traditionelle from Central Otago.

Amisfield Bistro at Lake Hayes in Queenstown has won the coveted New Zealand's Best Winery Restaurant Award in the 2007 Cuisine Restaurant of the Year Awards, the second year running, reflecting the quality standards of the casual yet sophisticated establishment. Continuing the principles of Amisfield's winemaking philosophy, Grown Not Made, the country style bistro provides a daily changing menu of organic and locally sourced produce.

Amisfield