2016 Burn Cottage Riesling / Grüner Veltliner

Burn Cottage

New Zealand / Central Otago / Burn Cottage

52% Riesling and 48% Grüner Veltliner. The first pick took place on 5th April, followed by a second pick on 13th April 2016. The grapes came in with average Brix of 20.9. The Riesling had 24-48 hours skin contact, with whole clusters given a gentle foot crush to bathe the bunches in juice. The Grüner Veltliner had up to 34 hours whole berry skin contact with gentle foot crush. Each pick was pressed together to form a single juice, then given a static settling overnight before being racked off of heavy lees. Fermented and aged in stainless steel barrels and old oak barriques for 11 months. Alcohol 13%; pH 3.17; TA 6.8 g/L.
Lovely handpicked fruit from both varieties was pressed and co-fermented together after up to 48 hours skin contact. The wine displays great aromatic layers with bright notes of lime flower, freshly cut ginger, peach kernel and bergamot tea along with a lovely herbal note. The palate is one of poise and finesse, with a fine structure supported by mouthwatering chalk-like acidity extending through. Wonderful mineral notes lend energy and focus. Early in its development for now, this wine will reward further with time.

August, 2018

Mike Bennie

The Wine Front

94 points

Co-fermented but picked in two waves. Fermented to dryness. Some skin contact (up to 48 hours) to build texture, sees both oak and stainless steel. From one of the most beautiful, biodynamic-farmed vineyards on earth.
Complex white of assertive fragrance, bright flavour, energetic acidity, fine chalky texture. Drives so well across the palate, a scorching blaze of zestiness, ‘mineral character’ and citrus fruit character. Steely finish seals the deal. Needs time to show its best, but blazing a brilliant trail now.

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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.