"Tangy chenin blanc with green apple, lime and lemon flavours, plus a suggestion of nutty yeast lees. A hint of sweetness is balanced by moderately assertive acidity to give the wine a pronounced sweet-and-sour character" Bob Camplbell, Master Of Wine, Real Review, Feb 2017

"Another cracker Chenin Blanc from Central Otago. 'Its got serious citrus bounce and pertness and it ripples across the palate with joie di vivre', said James. Cameron agreed, noting its incredible purity, honeysuckle, yellow apple sweetness and enticing mouthfeel. Yvonne agreed: 'baked apple and stone fruit layers add personality to a deliciously dry finish. Something missing in your wine life? Case closed!" Dish Magazine, Tasting Panel: Emerging White Wines

The aromas of lime leaf and subtle tropical fruits develop across the palate with contributions from the natural barrel ferments on the texture and body of the wine. The residual sugar is poised with the natural acidity giving a refreshing and juicy finish. (Residual Sugar 10.0g/L - Titratable Acidity 8.70g/L)

At Amisfield, they believe you ought to be able to taste this terroir, no matter how far you're from it, letting nature take its course in their wine making. Nestled beneath the dramatic Pisa mountain range formed over two million years ago, they blieve this was nature’s intention.

Predominately planted within Amisfield's Lochar stony gravels on the top terrace above the winery. There are some small plantings spread across our Estate between the Pinot Noir vines. 2017 was an unsettled growing season with rain during our December flowering and blasts of wintery conditions during the weak summer. The sugar ripening was slow and acidity was obvious. Due to beautifully clean fruit we were able to hold the fruit on the vines longer to allow sugar/acid balance before hand-harvesting on the 5th of May.

In the winery grapes were destemmed and soaked overnight before pressing and settling. One portion was fermented cool in a stainless steel tank using a selected yeast while the other 30% of the blend was fermented naturally in French barriques.