At The Wine List, we're always seeking out the stories behind exceptional wines. Recently we sat down with Sam Davies, Chief Winemaker at Amisfield, whose Blanc de Noir Méthode is grown and made beneath Mt Pisa in Central Otago. Here's what Sam shared.

What makes your Méthode a standout varietal in your region?

Our Méthode is a Blanc de Noir, so it's 100% Pinot Noir. It's organically grown and certified from our sole vineyard site beneath Mt Pisa in Central Otago. It's beautifully farmed and delicately handled to showcase purity, drive, intensity and offers real a sense of its place.

Where in your winemaking journey did you learn the most, and from whom?

The Adelaide Hills in South Australia—elevated and cool climate sites that make elegant Chardonnay, Pinot Noir, Shiraz and Sauvignon Blanc just to name a few varieties. There's a diverse group of growers and makers really pushing the envelope in quality and style both still and sparkling. The team at Shaw + Smith are right up there with people I've learnt the most from.

What decisions in the vineyard or winery most influence your méthode style?

Crop levels and when to harvest in the vineyard. Get those wrong and you are fighting a losing battle. In the winery it's about time and patience and keeping a watchful eye during fermentation and tirage. Dialling in dosage (we run low to no dosage) to achieve balance is pretty key as well!

What food do you personally love pairing with this wine?

Oysters and crispy skin roasted suckling pig. Simple but delicious.

We built a recipe around exactly that pairing: Fool-Proof Pork Belly with Amisfield Méthode.

What's a winemaking moment or vintage you're most proud of?

Every vintage is a good vintage, regardless how easy or tricky it may be. We work in an industry based on passion and are fortunate to work with amazing people from all over the world. We are proud of what we do, where we do it and the people that come along for the ride.

If someone's new to NZ méthode, what should they know before their first glass?

The length of NZ and our various winegrowing regions allows us to offer an array of different Méthode styles—from bright, tight and precise to rich and generous. That first glass offers you a glimpse of what's out there to be found.

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Sam makes the case plainly: great sparkling starts with crop levels and picking dates, then time and patience in the winery. The low-dosage Blanc de Noir that results is one we're proud to pour.

About Chief Winemaker Sam Davies

Sam Davies brings exceptional international winemaking expertise to his role as Chief Winemaker, with a career that spans some of the world's most respected wine regions.

After graduating from Lincoln University with a Bachelor of Viticulture & Oenology in 2008, Sam pursued his lifelong ambition to work in Central Otago, gaining invaluable experience across diverse terroirs from Waiheke Island to Portugal's prestigious Alentejo and Douro regions, Australia's Adelaide Hills, Tasmania, Victoria, and Margaret River.

Now based below Mount Pisa at Amisfield, Sam combines this wealth of global winemaking knowledge with a deep appreciation for Central Otago's unique ability to express a sense of place.

His hands-on approach to vineyard and winery decisions—from optimal harvest timing to low-dosage techniques in méthode traditionnelle production—reflects both technical expertise and intuitive understanding of what creates exceptional wine.

When not crafting award-worthy vintages, Sam embraces Central Otago living through skiing, time on the lakes, and sharing good food and wine with family and friends.

Interested in discovering exceptional New Zealand Méthode Traditionnelle? Browse our curated sparkling selection or call Laura directly 021 591 500 for personalised recommendations based on your taste preferences.