2016 Burn Cottage 'Cashburn' Pinot Noir

Burn Cottage

New Zealand / Central Otago / Burn Cottage

The fruit was harvested by hand between 29th March and 7th April 2016, coming in with an average Brix of 22.4. The blend includes clones 777, 667, 114, 115, 10/5, Abel, 943, Cl5, Cl6, 828 and MV6, coming from three vineyards: Burn Cottage Vineyard (57%); Northburn Vineyard (8%) and Mark II Vineyard (35%). The fruit spent an average of 21 days in the fermenter.
The wine has bright aromas of cherry, wild strawberry and florals, complementing the spice and savoury complexity. On the palate the wine is supple and elegant, and fine tannins extend through the long finish. Alcohol 12.5%; pH 3.79; TA 4.2 g/L.

August, 2018

Mike Bennie

The Wine Front

94 points

From Northburn and Mark II vineyards, and the estate vineyard, of course. Fragrant perfume of red berries, leafiness, sour cherry and green olive. The palate is soft, transparent, ethereal – a quiet flow of pale cherry and savoury fruit characters, spice and herbal detail. Lovely crisp acidity and very fine sheath of tannins in tow. Very quiet, beautiful expression.

Standard Bottle Out of Stock

About Burn Cottage

Chicago wine importer Marquis Savage fell in love with Central Otago on what was meant to be a quick tour of the region. Falling in love meant purchasing 24 hectares in the Cromwell basin, which were subsequently planted with clones specific to soil type and in accordance with biodynamic principles. Enlisted to help in this task was Ted Lemon of Littorai, who brought with him more than three decades of practical knowledge of terroir winegrowing based on experience in Burgundy, California and Oregon. Ted continues to define the path of the wines, whose reputation has justly spread far and wide - and fast. Claire Mullholland, formerly of Martinborough Vineyards and Amisfield, takes care of the day-to-day winemaking duties.
Biodynamic producer

About

Ted's a lifelong winemaker who began his career by receiving an Oenology degree from the Université de Dijon in 1981. He worked at many prestigious estates in Burgundy: Domaine Georges Roumier; Domaine Bruno Clair; Domaine Parent; Domaine De Villaine; Domaine Delorme; and Domaine Dujac. He was the first American ever selected as winemaker and vineyard manager of a Burgundian estate, at Domaine Guy Roulot in Meursault, and remained in Burgundy until 1984. Upon returning to the US, Ted became the founding winemaker of Chateau Woltner on Howell Mountain. Since then he's been consultant to a number of prominent wineries and in the early '90s he and wife Heidi founded their own venture, Littorai, where they focus on making top-notch Pinot Noir and Chardonnay.