Amisfield Restaurant & Cellar

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Specialising in Pinot Noir and aromatic white wines, our craft is rooted in fruit grown on a 93-hectare organic single vineyard estate beneath the dramatic slopes of Mount Pisa. The vision for Amisfield was shaped in the late 1980s, when Central Otago’s viticultural industry was still in its infancy. John Darby pioneered a philosophy of working in harmony with the land, and so today, Amisfield is fully certified organic by BioGro New Zealand, a recognition of our enduring commitment to sustainable practices and wines that speak with purity and place. While our vineyard is not open to the public, the Amisfield experience extends to our world-class Restaurant and Cellar Door located by Lake Hayes, Queenstown.