Burn Cottage refers to the name of the road on which this 28 hectare property sits in Lowburn, Central Otago. 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.
This wine has aromas of cherry, rosehip and spices with enticing savoury undertones of truffle and autumnal earth. Supple and elegant on the palate, the wine has good concentration and fine, smooth tannins that lead to a long, lingering finish.
On the nose, bright red fruit aromas are coupled with savoury herbal notes and a hint of sweet spice. On the palate, the concentrated flavours are well balanced with silky, fine-grained tannins and crunchy acidity, bringing great finesse to this wine.
Enticing aromas of spice, mushrooms, and dark red fruits accompany earth and herb tones. The palate shows wonderful elegance and focus, supported by a textural core, with fine lengthy tannins driving persistence.
The delicate aromas of lime blossom, jasmine and quince accompanies white peach, pear and spicy notes. Medium-dry in style, the sweetness is balanced by a juicy acidity and a fine phenolic texture.