Burn Cottage Vineyard
Chicago wine importer Marquis Savage fell in love with Central Otago on what was meant to be a quick tour of the region. Falling in love meant purchasing 24 hectares in the Cromwell basin, which were subsequently planted with clones specific to soil type and in accordance with biodynamic principles. Enlisted to help in this task was Ted Lemon of Littorai, who brought with him more than three decades of practical knowledge of terroir winegrowing based on experience in Burgundy, California and Oregon. Ted continues to define the path of the wines, whose reputation has justly spread far and wide - and fast. Claire Mullholland, formerly of Martinborough Vineyards and Amisfield, takes care of the day-to-day winemaking duties.
Biodynamic producer
At Burn Cottage we believe in minimal intervention winemaking. Our task is to discover the genius of the site and of the individual vineyard blocks within and to allow the wines to reveal it. We believe in minimizing sulfur usage and avoiding all additives whenever possible. We avoid the use of cultured yeasts, bacteria, associated nutrient products and filters. We avoid racking whenever possible and do wine work according to lunar and celestial rhythms.
Tasting Notes
Wonderful perfume. Smells cherry like, savoury, faint dusty spice, touch of clove, earthiness, undergrowth. Really a whole lot going on. Texture is firm, tight, subtle and cool in fruit flavours, long.
Long. It’s elegant yet shows off savouriness, tannins are shapely and succulent. It’s restrained, needs time, but offers so much for serious pinot lovers. Yep. 94 points. Mike Bennie, The Wine Front
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