2016 Burn Cottage Pinot Noir

Burn Cottage

New Zealand / Central Otago / Burn Cottage

Composition by block and clone:
Block 1 – 23%. 115, 114, 777, 5, Abel
Block 2 – 19%. 10/5, MV6, 115, Abel
Block 4 – 10%. 777, 943, Abel
Block 5s – 4%. Abel
Block 6 – 11%. 667, 115
Block 7 – 23%. 667, 114, 777, Abel
Block 8 – 8%. 667, 10/5, MV6
Block 10 – 2%. 828
Plant density: 5000 vines/Ha
Harvest dates: 18th March to 11th April
Average Brix at harvest: 22.3
Average time in fermenter: 19 days
Whole cluster percentage: 23%
New oak percentage: 24%
Cooperages: Damy and Mercurey
Technical detail: pH 3.78; TA 4g/L; alcohol 13.5%

Vintage Notes:

A cool winter, and there were instances of frost fighting in the early parts of the season. Also with cold nights. Flowering was relatively quick, and it was quite windy through this period so the resulting bunches were quite open. Wind presented a challenge at other times throughout the season also, however overall there were mild, favourable temperatures which prevailed through to late January. Temperatures rose at the start of February and the remaining season was warm and dry. The ripening of the crop progressed well and we picked from the second half of March.

Tasting Notes:
Enticing layers of floral, berry and spice notes complement earthy aromatics of wet stone and black tea. With time in the glass, deeper savoury notes and richness from the whole cluster use emerge. This vintage has shown wonderful finesse from the outset, with silky texture and an attractive seamlessness throughout. Focused and very elegant, the wine has fine persistent tannins extending the harmonious finish. Cellaring for up to 7-10 years

October, 2018

Bob Campbell MW

The Real Review

98 points

This is a terrific Pinot Noir - great to drink now despite the sneaking feeling it's going to get even better with bottle age. Totally seductive ripe cherry, berry and plum flavours with added complexity from subliminal floral, spice, savoury and herb. The texture is to die for and the wine has impressive power as evidenced by a lingering finish that won't quit.

August, 2018

Gary Walsh

The Wine Front

95 points

Fragrant and rosy, scrub herb, plum and cherry, spice and subtle oak. Medium bodied, great flavour, smooth feel, and a ‘settled’ character to it, supple fine grained tannin, slightly earthy and malty in the finish. Delightful. So well done.

August, 2019

Joe Czerwinski

Wine Advocate

94 points

The 2016 Burn Cottage Vineyard Pinot Noir is a wine of tremendous appeal and seduction. Herb-tinged black cherries and cola notes appear on the nose, while the medium to full-bodied palate is rich and silky, lined with plush yet well-defined tannins that support the fruit and linger on the long finish. It's approachable now, but it should drink well for a decade or more.

May, 2018

Cameron Douglas MS

camdouglasms.com

94 points

A complex and youthful bouquet of red berry fruits, earth and wood messages; cherry and plum with some red apple notes, a steely youthful layer with exposed earth, stones and wild flower aromas. Dry, firm, youthful and intense with vibrant tannins showing off some chalky texture, mineral earthy attributes, red berry fruits and wild flowers, a slightly warm moment soon disappears. A lovely example still developing. Drinking best from late 2019 through 2027.

May, 2019

MaryAnn Worobiec

Wine Spectator

94 points

Elegant and focused, featuring fresh raspberry and cherry flavors at the core, with a creamy texture, accents of cinnamon and clove, and dried herbal and black tea notes echoing in the background. All the elements are harmonious on the long finish. Drink now through 2033.

August, 2018

Frank Wilden

Business Insider

IMHO, Burn Cottage makes some of the finest expressions of Central Otago – and indeed New World in general – pinot noir going around. Having glowingly reviewed their 2015, I came to this with high hopes and this 2016 vintage wine has not disappointed.
Cool, lifted aromatics of rose, sage, and a back note of menthol; there’s a snoot full in every sniff. Explodes in the mouth with intense rose water characters, leading to a complex briary/savoury mid palate of really sneaky power and intensity, with plenty of spice and Central Otago “sandiness/sandstone back notes”.
Very long with a wonderfully fragrant aftertaste, this superbly proportioned pinot noir is positively lissom and an absolute pleasure to drink. 1st Division New World Pinot Noir.

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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.