Canadian-born Amy Farnsworth moved to Hawkes Bay, New Zealand with a passion to make fresh, vibrant wine and to learn about the nation’s unique and rich culture. After several years of apprenticeship, she began to make her own wine under the label “Amoise”, dedicated from the outset to only use organic fruit and no additions, including sulfur. The result is nothing short of magical. We first tried this wine on the beach with Amy in Hastings, where the salt of the Pacific mingled in our noses with the ripe exotic fruit of the wine’s perfume: banana leaf, durian, mango and dragon fruit. The umami of Pinot Gris comes through here, but the distinctly New Zealand paradisal freshness stands strong through the finish. Fibers and seeds might be found in the wine; it’s that raw!