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.

Dr. Stephanie Lambert

Born in New Zealand, Stephanie moved to Australia when she was 17 to study her Ph.D. in Oenology at the University of Adelaide before working in McLaren Vale, Oregon, Napa Valley and Burgundy.As a winemaker, Stephanie loves the excitement each new harvest brings and the opportunities it holds, but her favourite times at Amisfield are the quieter times, when she can be in the winery, listening to music, pottering, tasting, and enjoying the little things the winery has to offer.With her son, days are less about adventures around the world and more about quality family time and enjoying the simple things it brings.