In 1988, Amisfield Vineyard was formed around a simple philosophy: to nurture nature at every step. Nestled within the harsh yet beautiful surrounds of Central Otago, New Zealand, we prefer to let nature and the talents of our skilled team do the work. 

The privately owned 200 hectare estate, once a prominent high country merino station, is now one of the largest single vineyard estates in the Central Otago region. With over 90 hectares planted beneath the Pisa mountain range, the Amisfield experience extends to a world-class Bistro and Cellar Door at Lake Hayes, Queenstown. Here, guests can experience the array of wines we produce every year.

Our state-of-the-art purpose-built winery produces around 30,000 cases annually, with Pinot Noir accounting for over 60% of the production and the balance made up of Sauvignon Blanc, Pinot Gris, Riesling and Chenin Blanc.

Amisfield’s commitment to the environment isn’t only reflected in the harmonious way we craft our vintages; we’re an accredited and committed member of the Sustainable Winegrowing New Zealand programme, which centers on a quality management system and environmental sustainability.

We’re also implementing organic grape growing strategies across the vineyard. And, Amisfield is undergoing conversion to full organic certification with New Zealand’s leading organic body, BioGro.

Amisfield is committed to environmental responsibility,  and we are constantly in search of a better way. For if we are to continue for generations to come, we believe we must respect nature's way.


Agriculture & Farming

Sustainability

Amisfield

Simon Toneycliffe

Vaughan Mabee

Uğur Orberk Özdemir

Lauren Griffin

Olivia Herbert

Sam Davies

Kevin Drake

Winemaking and Vineyard Operations Team

Teams at Amisfield

Winemaking and Vineyard Operations Team