The fruit in here is magnificently complex and generous; a real testament to their biodynamic farming practices. But this is no fruit bomb, balanced as it is by savoury elements, dark chocolate, spice and fine textural tannins.
The winemaking at Burn Cottage reflects biodynamic principles with low intervention. There is no addition of yeast or bacteria for fermentation, sulphur use is minimal and there is no filtration before bottling. Fermentation of the Pinot Noir grapes lasted for 21 days with 13% kept as whole bunches. The wine was aged in French barrels, 25% of which were new oak.
Burn Cottage refers to the name of the road on which this 28 hectare property sits in Central Otago, which lies on the right bank of the Kawararua River with Felton Road on the left bank. The estate was once a sheep paddock until it was purchased by Marquis Sauvage in 2002. Marquis enlisted Ted Lemon of Sonoma Coast’s famous Littorai as their winemaker and together they decided to plant Pinot Noir in 2003.
Six years later, they released their first wine. In order to select the best sites for their Pinot Noir, they dug 60 soil pits and subsequently selected ten clones to plant on five different rootstocks tailored to the different soil profiles. Burn Cottage is distinguished in Central Otago as the first and only estate in the region to have practised biodynamics since day one. This was Ted Lemon's one stipulation for his involvement. The winemaking at Burn Cottage is best described as ‘minimal intervention’. There is no addition of yeasts or bacteria for fermentations, with minimal sulphur use and no filtration before bottling.