Featured Reviews

Burn Cottage Central Otago Pinot Noir 2016

18 May,2018

Burn Collage is one of the cult Central Otago Pinot Noirs which are creating a lot of interest. This attention actually began before any wine was produced, as the Lowburn site was scoped out by wine lover and German winery proprietor Marquis Sauvage who had recruited the consultancy of global wine guru Ted Lemon, based in California. Planting began in 2003 and there are 10.24 ha of close-planted Pinot Noir planted over 10 clones, with 0.51 ha of Riesling and 0.24 ha of Gruner Veltliner. Burn Cottage is run as a biodynamic entity, with the talented Claire Mulholland as winemaker and general manager and Shane Livingston as the vineyard manager. Every wine since the inaugural release with the 2009 vintage has been noteworthy and outstanding. To help commercialise the business, the ‘Moonlight Race’ label which incorporated fruit from other high quality sites was introduced with the 2014 vintage. And earlier this year, it was announced that Burn Cottage acquired a 5.8 ha vineyard on Felton Road in Bannockburn. As the Burn Cottage team become more familiar with the fruit from this vineyard, no doubt the grapes will go into the ‘Moonlight Race’ wine, but in the future it may join the main label, or be a single vineyard wine in its own right. There’s quite a bit of excitement at Burn Cottage. Here I review the new release 2016 Burn Cottage Pinot Noir. Claire Mulholland talks about the wine showing a more refined nature than the 2015. www.burncottage.com


Burn Cottage ‘Burn Cottage Vineyard’ Central Otago Pinot Noir 2016

Pinot Noir from New Zealand – Otago


Moderately deep ruby-red colour with youthful purple hues, lighter on the edge. The nose displays beautifully ripe fruit with an array of fragrant dark-red florals intermingling with dark-red cherry and berry fruit unfolding notes of dark herbs, liquorice and spice, with a suggestion of complexing earthy hints. The aromatics are detailed and harmoniously interwoven and balanced, Medium-full bodied, the palate has rich flavours of ripe dark-red cherry and berry fruit with suggestion of black plums, all lifted by fragrant red and violet florals. The fruit is succulent and rich, and forms an elegant core with complexing savoury and earthy nuances. The fruit is supported by very fine-grained supple tannin extraction adding to the fruit presence and depth, with fresh, lacy acidity providing energy and poise. The flavours flow seamlessly along a velvety line leading to a long and sustained, fragrant and rich finish. This is a beautifully refined and aromatic Pinot Noir with an array of florals and red fruits with suggestions of complexing earthy detail on a seamlessly smooth palate. Match with poultry and duck over the next 6-8+ years. A blend of 10 Pinot Noir clones, the fruit indigenous yeast fermented with 23% whole clusters to 13.5% alc., the wine spending 19 days on skins and aged 12 months in 24% new French oak. 19.0+/20 May 2018 RRP $65.00

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