As is customary, this is composed of a range of Pinot Noir clones from a range of best-performing blocks for the vintage across the Burn Cottage site. The fruit, of which 31% went in as whole bunches, spent an average of 17 days in the fermenter before maturation in French oak (19% new) from the Damy and Mercurey cooperages. Wonderfully complex aromas of fern leaf, rhubarb, potpourri and rose petal contrast with more mineral notes of dust, graphite and gravel. The palate possesses a lovely sweet attack and melts into supple, fine tannins which need a few years to completely marry to the wine. Nevertheless, the overall impression is silky and sensual. Excellent acidity lends great vibrancy to the palate and the wine ends on a long, lingering finish. The rich, silky completeness shows the great potential of this property. Cellaring for up to 8-10 years. ‚– Ted Lemon
Burn Cottage Pinot Noir is produced in New Zealand's Central Otago region which is the world's most southerly wine region. Pinot Noir from this part of the world tend to be ripe, herbal and can be rather concentrated and muscular in style but Burn Cottage has a reputation for being on the more elegant side of things.
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. - Winery Note:
|Product Type||Wine Red Pinot Noir|
|Winemaking Practices||Minimal Intervention|