Amisfield Central Otago Pinot Gris 2025

Amisfield Central Otago Pinot Gris 2025A vibrant and elegant Pinot Gris offering a lovely weighted texture. The aroma shows delicate white flowers, nashi pear, white peach, and red apple, accented by a touch of sweet spices (cardamom and clove). The palate is driven by a fresh acidity that leads into a juicy, textural mid palate, benefiting from gentle sweetness and a barrel aged portion. Our hallmark Pisa minerality provides a clean finish. Planted on a combination of Lochar stony gravels

A vibrant and elegant Pinot Gris offering a lovely weighted texture. The aroma shows delicate white flowers, nashi pear, white peach, and red apple, accented by a touch of sweet spices (cardamom and clove). The palate is driven by a fresh acidity that leads into a juicy, textural mid-palate, benefiting from gentle sweetness and a barrel-aged portion. Our hallmark Pisa minerality provides a clean finish.

Planted on a combination of Lochar stony gravels located on the top terrace above the winery and shallow sandy loam soils on the flats below. 

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.

Grapes were gently pressed and settled overnight before racking into a combination of fermentation vessels with 25% fermented naturally in large oak barrels. The wine was then aged on light fluffy lees for 4 months to incorporate a textural element to the wine.