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Amisfield Rose

Cracka Rating

Cracka Review

Hailing from EnZed, this drier style of Rose shows plenty of strawberry and raspberry aromas on the nose with hints of florals and vanilla. The palate is light and fresh with soft red fruit flavours and a bright, dry finish. It's a great food wine that would go with a range of foods.

Winemaker's Notes

Vibrant aromatics with a soft, silky and dry palate with a crisp finish.

During early summer we specially selected blocks within our estate for the rosé that had some of our juiciest and most opulent pinot noir fruit. This fruit was destemmed and cold soaked for two days before pressing the skins off the juice and fermenting cool in tank. We also produced a proportion of the juice using a traditional technique known as saignée, where we bleed some of the juice from our pinot noir ferments and then ferment this in barrel.


Matured on light fluffy lees for three months post fermentation to help enhance palate weight, as well as maintaining aromatics.


A pretty vibrant pink, crimson colour reminiscent of the “Romeo” rose. Aromas of rose petals, strawberries and cream and a hint of fresh watermelon. The palate is silky with enticing summer fruit flavours and a refreshingly soft but dry finish. 
Alcohol:13.0%

expert reviews about

Amisfield Rose

Expert Reviews

Nick Stock (2011 Vintage) says
A bright light-red in the glass, this pinot noir saignee has bright red-cherry and wild raspberry fruits on the nose - nice and fresh. The palate's all straightforward: crunchy cherries, nicely smooth, fine tannin finish.
Now
The Good Wine Guide
90
Michael Cooper (2011 Vintage) says
From Pinot Noir, estate-grown in the Cromwell Basin and tank-fermented, the classy 2010 vintage of this Central Otago wine is bright pink and invitingly scented, with very fresh and delicate strawberry/spice flavours, finely textured and harmonious, and a fractionally off-dry finish. The 2011 is bright pink and mouthfilling, with fresh strawberry and spice flavours, finely balanced and well-rounded (5.8 grams/litre of residual sugar).
2011 - 2013
Buyer's Guide to New Zealand Wines
Michael Cooper (2010 Vintage) says
From Pinot Noir, estate-grown in the Cromwell Basin and tank-fermented, the classy 2010 vintage of this Central Otago wine is bright pink and invitingly scented, with very fresh and delicate strawberry/spice flavours, finely textured and harmonious, and a fractionally off-dry finish. The 2011 is bright pink and mouthfilling, with fresh strawberry and spice flavours, finely balanced and well-rounded (5.8 grams/litre of residual sugar).
Buyer's Guide to New Zealand Wines
Michael Cooper (2009 Vintage) says
Made from Pinot Noir, estate-grown in the Cromwell Basin and tank-fermented, the 2009 vintage of this Central Otago wine is pink/pale red, mouthfilling (13.8 per cent alcohol) and slightly sweet (7 grams/litres of residual sugar), with strawberry and spice flavours showing very good freshness, delicacy and depth. It's ready to roll.
Buyer's Guide to New Zealand Wines
Regan Drew (2008 Vintage) says
Perfumed and floral nose. Delicate, floral body with slight citrus hit & finishing with bitter cherry. Lovely drinking wine.
88
Michael Cooper (2008 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2007 Vintage) says
Made from Pinot Noir and handled entirely in tanks, this Central Otago wine typically offers raspberryish, cherryish flavours, fresh and strong, with a crisp, dryish finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
Estate-grown in Central Otago, the 2003 vintage is based entirely on Pinot Noir, harvested at 23. 8 to 26. 2 brix. Tank-fermented, it's a bright pink/red, full-bodied wine with fresh, strong, raspberry and cherry flavours and a whisker of sweetness (4. 5 grams/litre of residual sugar) balanced by crisp acidity.
Buyer's Guide to New Zealand Wines

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