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.Born-and-bred Central Otago talent Claire Mullholland, formerly of Martinborough Vineyards and Amisfield, takes charge of the winemaking, realising the bright, lively, profound potential of these vineyards year in, year out.
Biodynamic producer

About

Originally from Central Otago, following university Claire worked in the pioneering vineyards of this region such as Rippon, Chard Farm and Gibbston Valley. Ensuing vintages abroad were focussed on building up an international picture of Pinot Noir, working in Australia, Oregon and France, including Burgundy’s Cote de Nuit at Domaine De L’Arlot and Domaine Dujac. Significant New Zealand winegrowing experience included roles as head winemaker at Martinborough Vineyard and Amisfield, before joining Burn Cottage Vineyard.