2019 Burn Cottage Riesling / Grüner Veltliner

Burn Cottage

New Zealand / Central Otago / Burn Cottage

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

November, 2021

Bob Campbell MW

The Real Review

95 points.

A co-fermented blend of Grüner Veltliner 36% and Riesling 64% aged in stainless steel barrels and neutral barriques for 11 months. An intriguing and appealing wine with layers of stone fruit and citrus flavours. A wine of impressive power and purity.

March, 2022

Rebecca Gibb

Vinous Media

94 points.

The 2019 Riesling/Grüner Veltliner is rather lovely in a serious way. While you might think the combination of these two varieties would create a light, linear style, this is quite the opposite with its rich, savoury, dense core of fruit. It’s dry, fresh and firm, with a satisfying bit of grunt on the long, grippy finish. You can expect lingering layers of apple, citrus and spice flavours, but the joy of this wine is truly in its multifaceted textural elements. It continues to improve year on year.

February, 2022

Jane Skilton MW

Gourmet Traveller WINE

93 points.

An intriguing wine, the small amount of skin contact prior to ferment has given a faintly grippy texture that is very appealing and complements the juicy quince and yellow-skinned apple flavours. A little touch of florals completes the picture.

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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.