Amisfield Central Otago Fumé Sauvignon Blanc 2020

Amisfield Central Otago Fumé Sauvignon Blanc 2020French oak Black currant Stonefruit Soft acidity "Complex and very enticing bouquet showcasing aromas of Central Otago as well as mineral and varietal scents of angelica and apple, sweet citrus and white smoke, white peach and a floral lift. A satin texture touches first with contrasting core of acidity and fruit flavours that reflect the bouquet. Persistent and concentrated with a lasting mineral quality. Delicious and very food friendly with best

• French oak
• Black currant
• Stonefruit
• Soft acidity

"Complex and very enticing bouquet showcasing aromas of Central Otago as well as mineral and varietal scents of angelica and apple, sweet citrus and white smoke, white peach and a floral lift. A satin texture touches first with contrasting core of acidity and fruit flavours that reflect the bouquet. Persistent and concentrated with a lasting mineral quality. Delicious and very food friendly with best drinkimg from 2022 through 2028" Cameron Douglas, Master Sommelier, Dec 2022

A cooler vintage led to fruit coming in with higher levels of natural acidity. The wine went through malolactic fermentation in oak to soften the acidity and increase mouth feel, weight and complexity. Mineral edged with black currant leaf on the nose along with some toastier grilled stone fruits showing through.

Sauvignon Blanc for our Fumé is planted within the gravelly Lochar soils of the lower terrace. These unforgiving soils grow vines that produce lower yields and smaller berries than the Sauvignon Blanc grown on the upper terrace.

Central Otago experienced a growing season of extremes. Rain and strong wind through November and December impacted flowering, reducing yields. This was followed by a warm and mild January which helped develop healthy canopies. At harvest, nighttime temperatures plummeted, dramatically slowing the pace of ripening. This helped retain bright acidity, and allowed picking to extend from mid-March until mid-May. The small crops ensured great concentration of flavour.

Hand-harvested and whole bunch pressed the juice settled in tank for 24 hours before being transferred to French oak vessels. (30% new) The ferments were completed using the natural yeast present and the wines went through partial malolactic fermentation in spring. The wine was allowed to mature in oak with very little disturbance before bottling.