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Monday 10am - 8pm Tuesday 10am - 6pm Wednesday 10am - 6pm Thursday 10am - 11pm Friday 10am - 11pm Saturday 10am - 11pm Sunday 10am - 11pm

Amisfield

Amisfield - est 1988.
92 hectare single-estate organic Vineyard, Winery and award winning Restaurant. Because at Amisfield, nurturing nature is at our core.
(1963)

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 Cent

ral Otago region. With over 90 hectares of vines under organic management planted beneath the Pisa mountain range, Amisfield produces around 30,000 cases annually
from a state-of-the-art purpose-built winery, with Pinot Noir accounting for over 60% of the production and the balance made up of Sauvignon Blanc, Pinot Gris, Riesling and Chenin Blanc. The Amisfield experience also includes a world-class 3-hat Restaurant and Cellar Door at Lake Hayes, Queenstown. Here, guests can experience the array of wines we produce every year. 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. Amisfield is undergoing conversion to full organic certification with New Zealand’s leading organic body, BioGro.

20/04/2026

Vintage 2026 begins at its own pace.⁠
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A cooler summer, followed by a wet and measured start to autumn, has slowed the onset of harvest. With temperatures now steadily dropping, it’s a harsh reminder of the summer we missed, and that winter is close behind.⁠
The cooler conditions haven’t been all bad however. Extending the fruit’s hang time on the vine, we’ve been able to allow for continued phenolic ripening. This slower harvest is building concentration, depth, and purity of flavour, as sugars accumulate gently over time.⁠
Snow has already dusted Mount Pisa - not unusual here, but always a reminder of nature’s hand in every vintage.

10/03/2026

Wildflowers⁠
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As the vineyard begins to dry, the landscape shifts into the copper hues Central Otago is known for. Across the rows and in between the jungle-like clover crops, wildflowers flourish, softening Summers crispy edges and bringing colour and life back to the blocks. A quiet contrast that marks this moment in the vineyard year.

05/03/2026

An evening of artistry, in all its forms.
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In partnership with Amisfield proudly hosted the opening evening of the Works of Art tour - with significant works by Bill Hammond, Ralph Hotere, C.F. Goldie, Colin McCahon, Fiona Pardington, Lisa Reihana and Andy Warhol.
Displayed at Amisfield until Saturday 7 March, we encourage you to visit during this time to experience these significant works within our space.
A meeting artistry and nature - united by a shared dedication to excellence.

22/02/2026

WINERY⁠
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The beauty of our purpose-built winery remains unmistakable, twenty years on.⁠⁠
Designed in 2006 by Christchurch architect Charlie Nott, the building was conceived with longevity in mind. Central to its design is a seamless integration into the surrounding landscape, which continues to be a guiding principle that defines our approach to the land today.

09/02/2026

Summer⁠
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As summer continues to progress, the vineyard has thrived under the season’s warm, wet conditions. While the skies haven’t always been ideal for working, the team has remained focused on wire lifting and leaf plucking to open the canopy for light and airflow, reducing disease pressure across the blocks.⁠⁠
Fruit set is generous throughout the vineyard, with the 2026 vintage shaping up to be one of our fullest in recent years. For now, the work continues quietly and deliberately as harvest moves closer.

05/02/2026

CLOVER⁠
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To the untrained eye our rows may look wild - but our cover crops are definitely deliberate, not decorative. By planting a mix of clover varieties, we introduce natural nitrogen fixers into the vineyard, supporting soil fertility and reducing reliance on synthetic or organic fertilisers.⁠⁠
Through a symbiotic relationship with rhizobia bacteria, clover converts atmospheric nitrogen into plant-available nutrients, feeding the soil profile and supporting long-term vine balance. This is a quieter approach to vineyard management, designed to build resilience from the ground up.

28/01/2026

Amisfield Cellar Door⁠
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Located inside of our iconic schist building at 10 Lake Hayes-Arrowtown Road, Queenstown. 7 days a week, 10.00am - 6.00pm.

23/01/2026

CHARDONNAY⁠
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In 2024, we planted 10,000 Chardonnay vines on Block 1, with a planting density of 4500 vines per hectare to encourage vine competition and growth of fruits with incredible concentrations. This initiative replaces older vines that had reached the end of their life and was a considered step toward expressing our site through one of the world’s great grapes.⁠⁠
Mid-row irrigation has already transformed the block, with nitrogen-fixing clover thriving up to knee length between the rows. We expect to see the first fruit in 2027. Until then, patience will define this next chapter, allowing the vineyard to speak in its own time.

17/12/2025

DECEMBER
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As the seasons shift again, the vineyard settles into its familiar shades of copper, rust and gold – for us, it’s a moment where our site seems to glow.
Through a mixed spring of warmth and moisture, our canopies are looking lush and vibrant. Flowering continues to give way to early fruit set across the vineyard, with our dedicated vineyard team completing bud rubbing and shoot thinning this week.
We thank our team who have worked patiently and precisely, guiding the vines through each change as the seasons – and our 2026 vintage – evolves.

12/11/2025

An evening of fire, flavour, and fine wine at Amisfield

For one night only, join us as Amisfield opens its restaurant and cellar doors for Barrel & The Beast - A bold celebration of wine, fire and feast at New Zealand’s most awarded restaurant.

Explore the spaces of Amisfield as our winemakers and wine team pour a curated selection of rare and limited release cellared wines, not usually available to the general public to purchase. Taste across vintages and styles, hear the stories behind each bottle, and enjoy this rare opportunity to experience and secure these exceptional wines on the night.

Outside flames rise and aromas fill the air as Executive Chef Vaughan Mabee renowned for his boundary pushing cuisine, slow roasts a whole lamb over open fire. Served with seasonal dishes inspired by the land, this relaxed, standing feast invites guests to move around whilst exploring how the wines inform the flavours of our place.

A generous walk around event designed for conversation and shared appreciation, a true expression of Amisfield’s spirit.

Tuesday November 25 2025.
6.30 - 9.30pm.
Amisfield Restaurant & Cellar, Queenstown.
Tickets $120pp

Please note this is an 18+ event.

Tickets selling fast - https://www.exploretock.com/amisfield/event/578569/event-barrel-and-the-beast-by-amisfield

The fire burns only once.

Address

10 Arrowtown-Lake Hayes Road, Frankton
Queenstown
9371

Opening Hours

Monday	10am - 8pm
Tuesday	10am - 6pm
Wednesday	10am - 6pm
Thursday	10am - 11pm
Friday	10am - 11pm
Saturday	10am - 11pm
Sunday	10am - 11pm

Website

https://amisfield.co.nz/

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