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Amisfield Brut Méthode Traditionelle 2016

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Restaurant Month 2020 Chef's Table dinner wines - only available for a limited time
Menu: Matched with Ebisu's Mushroom soup, chicken tsukune

Amisfield Brut Méthode Traditionelle 2016

The limited time on skins and long maturation on lees has given a very pale light straw colour to the wine. Aromas of peach, citrus, apple brioche and hints of nuttinesss lead to a lively, slightly creamy and delicate palate.


About Amisfield

Set against the backdrop of the majestic Pisa mountain range, Amisfield is one of the largest single estate vineyards in Central Otago.

Spurred on by fond memories of childhood holidays in Central Otago, Amisfield founder John Darby was determined to master this breathtaking yet often unforgiving high country, convinced that this dramatic landscape presented the perfect environment for cool-climate viticulture.

After an exhaustive search he discovered Amisfield Farm, formerly a merino sheep station. The first vines were planted in 1999 and they continue to thrive in this continental climate with its cold winters, hot summers and low rainfall.