If you’re Queenstown bound this winter, you’ll no doubt already have a booking at acclaimed Winery of the Year, Amisfield. The closest winery to town, Amisfield is the South Island’s only 3 hat restaurant.
Renowned for its degustation offering lauded by foodies locally and internationally, this season, however, the vineyard bistro is shaking things up.
Short on time but still thirsting for great wine? Good news. Amisfield recognised that sometimes their visitors don’t have time for the wonderful indulgence of a degustation. Filling a gap in the offering, they have designed an inspired small plates menu as a new way to experience Amisfield in a more casual way.
If you don’t have time for the full degustation experience, it’s the perfect way to enjoy lunch with a glass of wine and still have a taste of Chef Vaughan Mabee’s creative interpretation of Central Otago flavours. Better yet, no visit to Amisfield is the same, menus change regularly depending on what is fresh, in-season and inspiring the chefs.
Not satisfied with stopping there, in exciting news for lovers of the award-winning wine offering, Amisfield has just wrapped up its first full organic harvest. Vintage 2021 is the first from which every grape picked at the vineyard is certified organic by BioGro New Zealand.
It’s the next step in a five-year project undertaken by the Central Otago favourite to turn all 93 ha of its vines to organics. The process has been a considerable undertaking for the team, but firmly cements their position as leaders in viticulture. Put simply: it’s better for the land and the biosphere, better for the people that work on the vines, better for the wine drinker and better for the wines!