The 2019 comprises 64% Riesling and 36% Grüner Veltliner. These vines have a slightly cooler microclimate in a side valley near the top of our site, allowing the varieties time for lovely flavour development and concentration. The fruit was handpicked in two passes, with one clone of each variety coming in on both occasions. The Grüner (clones 4/15 and 4/143) was harvested at an average Brix of 22.3 and the Riesling (clones 198/19 and 49) at 21.3. The Grüner bunches were destemmed and the berries were then lightly foot crushed and bathed in juice for 48-72 hours before pressing. The Riesling was kept as whole bunches which were also lightly foot crushed and bathed in juice also for 48-72 hours. The varieties were then pressed together and co-fermented. Fermentation and 11 months’ élevage took place in stainless steel barrels and neutral oak barriques. Alcohol 13%; RS 3.8 g/L; pH 3.05; TA 6.7g/L.
The wine shows lifted perfume and floral notes of peach, lime and ginger along with the herbal touch of pepper, fennel and lemongrass. The 2019 vintage is lively with a bright focus and finesse throughout. The lovely concentration and depth of flavour is enhanced by a delicate line of phenolic structure. Dry at 3.8g/L residual sugar, but with very supple texture and long palate. – Claire Mulholland, Burn Cottage