Amisfield

Queenstown conjures up a few key images. Breathtaking mountain ranges, glacial blue lakes, adrenaline-pumping activities… And undeniably, the iconic schist stone building that is firmly rooted into the picturesque landscape of Lake Hayes.

Starting its journey in the vineyards in 1988, Amisfield has grown to become a leading producer of organic wine, internationally recognised for their premium pinot noir and expressive white wines. The winemakers take a patient hands-off approach, leaving nature to do what it does best. And the best way to experience these exquisitely crafted drops? Alongside a degustation lunch or dinner at their three-hatted restaurant, also named American Express Restaurant of the Year at the Cuisine Good Food Awards 2023.

Amisfield’s restaurant offers one of New Zealand’s most elevated organic wine and food experiences, taking visitors on a hyper-local expedition through the flavours of Central Otago – with intriguing twists at every turn. And it’s no wonder, with executive chef Vaughan Mabee, ranked #44 in the international Top 100 Best Chef Awards, bringing a wealth of experience from Michelin star restaurants in Spain and Copenhagen. The kitchen holds a magnifying glass up to the seasons, working with a small group of South Island farmers, hunters, gatherers and fishers to highlight what is thriving in the nearby fields, gardens and waters at every moment across the year. The dishes are elegant in every sense of the word, with a good touch of theatrics to perfectly complement the world-class wines.

Similar to the change of seasons, the building itself transitions between a luxurious fireside experience throughout winter to al fresco dining alongside a flourishing garden during the warmer months. From the exposed wooden rafters and the striking stone to the dark polished furnishings and floor-to-ceiling windows that beautifully frame the outside views, everything has been designed to reflect the magnitude and magnificence of Central Otago.

Amisfield makes its mark on the bucket list of gourmands and vinophiles around the world, and we are so fortunate to share our soil with them.