2014 Burn Cottage Valli Vineyard Pinot Noir

Burn Cottage

New Zealand / Central Otago / Burn Cottage

Fruit from Valli Vineyard in Gibbston, whose owner Grant Taylor - former winemaker of Gibbston Valley Vineyards - is one of the great producers of Central Otago and a fine friend of Burn Cottage.
Finished wine detail: pH 3.81; TA 4.4g/L; alcohol 13.7%. Harvested: 23rd April. Average Brix at harvest: 23.7. Whole cluster percentage: 27%. New oak percentage: 25%. Cooperage: Damy. Average time in fermenter: 21 days. Clones: UCD5, UCD6, Dijon 115, Dijon 777. Vine age: 15 years. Plant density: 4050 vines/Ha.

June, 2016

Mike Bennie

The Wine Front

93+ points

It’s a jammy yet crisp Central Otago wine in the mould of many of the high end wines of the region. Has that ripe cherry, Cherry Ripe scent going on with whiffs of sweet earth, tobacco, tomato leaf. The palate is juicy, raspberry jammy and yet crisp on rivulets of cranberry acidity, faintly malty with barely-there oak personality, and gets some tugs and tucks from a chalky sheet of tannin. Indeed, the wine finishes long but puckering in both tang and pretty dryness. Nicely done. Real nice.

October, 2016

Nick Stock

Gourmet Traveller WINE

The 2014 Burn Cottage Valli Vineyard Pinot Noir is taken solely from local winemakers Grant Taylor’s Gibbston Valley vineyard (as a fruit swap arrangement) and it has impressive fragrance and silky, seductive texture. It smells of spice-dusted cherries, raspberries and red plums; there’s a good dose of bright perfume and red florals. On the palate it has a thread of toasted spices and concentrated red cherry/plum flavours. Silky from top to tail.

October, 2016

Frank Wilden

The Australian

Beautiful blue-red appearance; quite intense. With its voluminous bouquet of cool, spicy, red and blueberry fruit flavours and a hint of menthol, this is seriously good juice. The palate is seductive with a generous and complex plushness featuring cool, crushed blue and dark red berries, supported with judicious new oak, and the finish shows satisfying length and finesse. So easy to love.

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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.