2019 Burn Cottage Pinot Noir

Burn Cottage

New Zealand / Central Otago / Burn Cottage

The fruit was handpicked at an average Brix of 23.3 from the organic-certified Burn Cottage Vineyard in Lowburn between 30th March and 15th April. Nine vineyard blocks provided fruit for this wine, covering eight Pinot Noir clones (114, 115, 667, 777, Abel, Cl5, 10/5 and 828). Some 13% of the fruit went into the fermenter as whole bunches, and the fruit spent 20 days on average on skins. The wine was raised in French oak (24% new) from the Damy, Mercurey and Sylvain cooperages. Alcohol 14%; pH 3.6; TA 4.9g/L.
Layers of interest with aromatics of redcurrant, bright cherry and floral notes underpinned by savoury hints of tea, earth and fern. The palate is vibrant and focused, supported with seamless balance and finesse. Lovely integration and flow with polished tannins that lend persistence through the palate. Cellaring potential of 8-10 years. – Claire Mulholland, Burn Cottage

November, 2021

Bob Campbell MW

The Real Review

96 points.

Intense, vibrant Pinot Noir showing real depth and complexity with nuanced floral, dark cherry and raspberry flavours together with thyme, anise, spice and a suggestion of white pepper. A backbone of fruity acidity reveals energy and helps to promote a lingering finish. A serious wine from one of Central Otago’s top producers.

March, 2022

Gary Walsh

The Wine Front

94 points.

Invariably one of the nuttiest, and nattiest feeling wines from Central Otago, and no change here. Cherry pie, almond paste, spice and aniseed, with a fresh thyme, rosemary and rose perfume. It’s fleshy, silty and nutty, a scorched hazelnut and chocolate flavour, soft acidity and fine silty tannin. The finish is all wheaty, spicy and plump with dried raspberry and cherry. Delightful. So at ease with itself.

Nick Stock

Top 100 Wines of New Zealand 2021 – jamessuckling.com

94 points.

Cherries, flowers and sweet spices on the nose. Medium-bodied with fresh acidity. Round and creamy with a caressing texture and a fruity edge. Long finish. Fresh and very fine. Elegant is the word. From organically grown grapes. Drink or hold.

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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.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.