Amisfield Central Otago Pinot Noir Rosé 2025

Description

Dry, Melon, Pomegranate

"An excellent example reflecting its origins , ripe fruit and very good winemaking. Aromas and flavours of apricot and cherry, red apple and a stony crystalised mineral idea. An equally excellent mouthfeel and freshness with a floral red melon and fine tannins complexity. A wine made to enjoy from 2025 through end of January 2027" Cameron Douglas, Master Sommelier, Sep 2025

A beautifully elegant expression of Rosé. Revealing vivid flavours of cranberry and watermelon along with a hint of rose petal. The wine is flavourful whilst exuding a refined profile balanced with its freshness and expressive fruit. A charming wine with layers and length.

Amisfield Vineyard sits at the foot of the Pisa mountain range, deep in Central Otago. Grown in Waenga silty loam soils on our lower terraces, the organic Pinot Noir fruit used in this Rosé express bright berry flavours with a light tannin profile. 

The 2025 vintage began with a typically foggy winter with many days spent pruning under the inversion layer. Spring sprung with a dose of sunshine, and with soil temps slowly warming up we saw budburst towards the end of September. Unfortunately, a severe frost event hit the region in early November. Susceptible vines struggled to bounce back, fortunately Pinot noir got away relatively unscathed. December was typically unsettled with warm periods mixed with the occasional well-timed rainfall. January and February were very dry. It appeared as if we were tracking for an early harvest but heat accumulation, measured in Growing Degree Days (GDDs) was actually close to the long-term average. Disease pressure was low with the drier conditions. Harvest began on March 10th under ideal dry conditions, whilst yields were down the quality of the fruit was superb marking a successful end to a season where Mother Nature threw everything at us.

Amisfield single-estate grown Pinot Noir was cold-soaked for approximately 4 hours before pressing the brightly coloured juice off the grape skins. The juice was fermented cool using selected aromatic yeast. The wine then sat on fine lees before being bottled early to capture aromatics and vibrancy.