Winery - Amisfield
* Expert NoteJanuary 12, 2012
Shows all the requisite pea, pepper and tropical fruit in front of an intense palate that comes on like an explosion of melon, nectarine and grapefruit. On the finish it runs calmer, and the flavors and feel are harmonious. Says a lot for New Zealand, at least their Sauvignon Blanc. Imported by Pasternak Wine Imports.
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* Expert NoteJanuary 12, 2012
A strong followup to the excellent 2005, Amisfield’s 2006 Pinot Noir seems riper and weightier, marrying dark black cherry and plum fruit with hints of chocolate and spice cake. Finishes with soft tannins and a slightly dusty feel. Drink now–2015.
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* Expert NoteJanuary 12, 2012
This is a solid, well made SB, with straightforward aromas and flavors of herb, citrus and stone fruit. Has a plump, appealing mouthfeel, but drops off a bit on the finish. Drink now.
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* Expert NoteJanuary 12, 2012
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* Expert NoteJanuary 12, 2012
Winemaker Jeff Sinnott had the grapes harvested in three passes through the vineyard, then fermented the early-picked fruit in steel, while the riper fruit went into demi-muids. The resulting blend is seamlessly integrated and harmonious, offering the merest hints of toast and butter alongside ripe apples and melons. Tastes close to dry, with a clean, fresh finish.
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* Expert NoteJanuary 12, 2012
A disappointing effort from winemaker Jeff Sinnott in light of his stellar 2004 Sauvignon Blanc, this wine is light and frankly a little bland, with modest melon flavors that never really get revved up.
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* Expert NoteJanuary 12, 2012
Winemaker Jeff Sinnott showed an elegant touch with Pinot Noir when he worked at Isabel Estate in Marlborough, and he continues that at Amisfield, crafting a wonderfully elegant, silky-textured wine from the concentrated 2005 vintage. Dusty floral notes beguile on the nose, while cola and coffee notes add depth and richness to the black cherry and plum flavors. Drink now–2012.
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* Expert NoteJanuary 12, 2012
A crisp, lean style, with simple grapefruity flavors, but showing admirable concentration and length on the finish. This would pair well with various ceviche preparations or sauced flatfish like sole or flounder.
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* Expert NoteJanuary 12, 2012
There’s a bit of wood shavings and toast on the nose, but also plenty of ripe black cherries to balance out the new oak. Flavors turn redder—more toward Maraschino cherry—and a bit candied, but this is still a satisfying mouthful of New World Pinot. Imported by Pasternak Wine Imports.
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* Expert NoteJanuary 12, 2012
Relatively simple and fruity, this Sauvignon Blanc from a Pinot Noir hotbed is a good wine, just not at the same level as some of New Zealand’s best. On the light side, with passion fruit and citrus flavors that finish clean and crisp.
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