How to spend a wed night.... With the sun dropping behing Mt Roy, Wanaka, its not a bad time to crack a bottle of Fume blanc and pull the asparagus and mushroom lasagne out of the oven. Cheers!
The Amisfield Fume blanc was made from hand selected Sauvignon Blanc bunches from the Pisa estate. 100% of the juice was gently pressed as whole bunches directly to new and old French oak barriques, where it fermented with wild yeast. The wine underwent a long slow primary fermentation with wild malolactic fermentation in the spring. This wine is a true pleasure to make as the flavour and aroma profile developed periodically over the 15 months it spent in oak leaving us, as winemakers, both constantly intrigued and fascinated throughout its maturation.
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