Amisfield Pinot Noir is a ripe style eptiomising the aroma, complexity and flavour of cool climate Pinot Noir. Grown on a number of different blocks at the vineyard, the grapes off these blocks come into the winery and go through fermentation separately, then into barrels for 11 months maturation. The wines is then "built" together, creating a layering of flavours that make the wine complex. The Amisfield Pinot Noir style is;
Bright, dark fruit focused, spicy, subtle oak, fine grained powdery tannins.
From winespectator.com:
Bright and focused, with a lively balance of acidity to the ripe currant and floral flavors, persisting nicely on the finish. Best from 2010 through 2015. 7,000 cases made. –HS
From erobertparker.com:
The 2007 Pinot Noir did not show well when I tasted it in January 2009 and I demurred awarding a score. I am glad I did, because the 2007 Pinot Noir (matured 25% in new oak barriques) is turning into a fine Central Otago Pinot with oodles of ripe strawberry, raspberry and wild hedgerow on the nose with hints of dried fruit. The palate is well-balanced, quite dense and rich, spicy, cloves, soft blackberry and boysenberry. This is now a showy but well-mannered Pinot Noir. Drink now-2014.
There is another change of guard at Amisfield since Stephanie Lambert became chief winemaker as of August 2010, replacing Clare Mulholland. These are well made Central Otago wines that I feel will improve once the vines have gained more maturity, but the Pinot Noirs need a year in bottle to really show their true form.