The 2014 vintage has delivered a seductive and enticing wine that offers intriguing aromas of sun ripened red fruits, earl grey tea and an underlying character of autumnal leaves and wet stones. The palate is youthful and vibrant, with an elegance and richness that is characteristic of Burn Cottage vineyard. The red berry fruit flavours combine with wild thyme and rich savoury notes, and are supported by beautifully poised tannins that give depth to the long, mouth-watering finish.
Burn Cottage refers to the name of a road that the 24 hectare property sits on in Central Otago. The estate was once a sheep paddock until it was purchased by Marquis Sauvage in 2002. Marquis brought on board Ted Lemon of Littorai as their winemaker and together they started planting Pinot Noir in 2003. Six years later, they released their first wine in 2009. To find suitable plots to plant on, they dug 60 soil pits and have subsequently selected ten Pinot Noir clones to plant on five different.. read more
The winemaking at Burn Cottage reflects biodynamic principles with low intervention. There is no addition of yeasts or bacteria for fermentations, with minimal sulphur use and no filtration before bottling. The Pinot Noir contains a skilful use of 24% whole-bunch fermented grapes to achieve a lifted fragrance. The wine was aged in French barrels, 22% of which were new oak.