The central region of Otago is known for its vineyards, especially the fine Pinot Noirs produced there, and Amisfield Bistro is a place that combines high-quality food and wine. It has a unique tasting menu called “Trust the Chef”. It consists of three, five or seven dishes. Each of them is paired with a fine Amisfield wine. The chef has experience in some of the best restaurants in Spain and Denmark.
Amisfield’s expertise extends to the world-class bistro and Cellar Door on Hayes Lake, Queenstown. Here guests can sample a variety of wines that Amisfield produces each year. Their team of passionate and knowledgeable Cellar Door staff are very excited to have you share their passion for wine and make sure your experience is as memorable as the dramatic landscape.
Guests are served several dishes in smaller portions, some of which are meant to be shared. It’s a generous yet refined meal that uses classic techniques. Reservations are essential.
History.
The 200-hectare privately owned property, once a famous highland merino station, is one of the largest vineyards in the Central Otago region. Over 80 hectares are currently planted, with most of the vines over ten years old.
Vineyard and terroir
Amisfield wines reflect a vineyard and winemaking philosophy that emphasizes precise site expression, minimal intervention in winemaking and maximum fruit purity. Strict yield management techniques ensure concentrated fruit flavor, consistency and complexity derived from the range of soils found in the vineyard.
The modern purpose-built winery is the center of our vineyard and produces 20,000-30,000 cases of wine per year. Pinot Noir accounts for over 60% of production, with Sauvignon Blanc, Pinot Gris and Riesling making up the balance.