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.
To find suitable plots for planting, 60 soil pits were dug and 10 Pinot Noir clones were selected with five different rootstocks tailored to the different soil profiles. The soils in the vineyard are derivatives of broken down schist and granite, classified as free draining sandy loams. In the lower elevations the soils are slightly heavier and on the steeper slopes the soils are much more rocky and gravelly. Most of the terrain is made up of old river beds pushed up by glacial movements.
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.