To produce the Pinot Noir “Burn Cottage Vineyard” Central Otago Burn Cottage, fermentation lasted for 20 days with 16% kept as whole bunches. The wine was aged in French barrels, 23% of which were new oak. 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.
Pinot Noir “Burn Cottage Vineyard” Central Otago 2020 – Burn Cottage
£52.50
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.
14 in stock
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