AMISFIELD

Amisfield Estate was formed around a simple philosophy: to nurture nature at every step. With its location, nestled within the harsh yet beautiful surrounds of Central Otago, New Zealand, we prefer to let the unique terroir and the natural talents of our skilled team do the work.Our process of doing as little as possible can be a painstaking one. But the rewards are worth the effort: wines as unique and pure as the place itself. At Amisfield, it’s less about what we do, and more about what we don’t. Our hands-off approach means that making wine takes time. With the vineyard surrounded by 2 million year-old mountains, it’s not as if nature is in any hurry either.At Amisfield, we believe you ought to be able to taste this terroir, no matter how far you’re from it. Whether you’re tasting our wine from the comfort of our Bistro, or opening a bottle halfway around the world.With exceptionally cold winters, hot summers, cool evenings and low rainfall, the unforgiving environs of Amisfield do nothing but enhance the character of the wine. Glacially derived gravel-driven soils, a north-facing aspect and shelter from the most extreme winds yield remarkable purity, intensity and vibrancy.

Greg Lane

Greg grew up in South Australia, surrounded by wine culture. After graduating as Dux from the University of Adelaide in 2010 with a Bachelor of Oenology 1st Class Honours, he embarked on a wine-making career in which he has experienced working with an multitude with of varietals and styles in regions as diverse as Tasmania, McLaren Vale, Clare Valley and the Hunter Valley in Australia; Burgundy in France; Central Otago and Marlborough in NZ as well as in Oregon and Italy.Before joining the Amisfield team Greg held roles as Winemaker for Foley Wines Grove Mill in Marlborough and with Shaw & Smith where he was involved in making their acclaimed Tolpuddle wines.A committed member of the winemaking community in New Zealand and highly regarded amongst his peers, in 2018 he was named the NZ Young Winemaker of the Year.