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Pinot Noir “Sauvage Vineyard” Central Otago 2019 – Burn Cottage

Light Reds

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.

Availability: 30 in stock


Availability: 30 in stock

Characteristics & Details


Grape Variety

Pinot Noir






Wine Region

Sub Region

About this wine

To produce the Pinot Noir “Sauvage Vineyard” Central Otago Burn Cottage, fermentation lasted for 19 days with 8% kept as whole bunches. The wine was aged in French barrels from Damy and Sylvain cooperages, 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.

In 2018, Burn Cottage bought the ‘Sauvage Vineyard’, 5.8 hectares of Pinot Noir located in Bannockburn on the north-east side of Felton Road. It was planted in 1999, with five clones on a variety of rootstocks. The soils at the Sauvage site are Bannockburn series, which are classified as “deep silt loams” containing quartz sands, along with quartz and schist gravels. 2018 is the first release of this single vineyard, which is in transition to biodynamic farming to partner to Burn Cottage Vineyard.

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.

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