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Burn Cottage Riesling/Gruner Veltliner 2015

20 April,2017
Burn Cottage is one of Central Otago’s most sought-after Pinot Noir labels. The vineyard has provided high quality wines from its first release of the 2009 vintage, and with each passing year, the wines grow in stature. Of the 11 ha of wines, there are 0.51 ha of Riesling and 0.24 ha of Gruner Veltliner planted in ‘Block 9’ which is the boniest part, and one of the higher altitude sections of the site. The Riesling was planted in 2007 and the Gruner Veltliner in 2008, and the vines have struggled to grow, finally yielding the first commercial Burn Cottage white wine with a 2014 Riesling/Gruner Veltliner blend (click here to see my review). The two varieties are deemed well-suited to each other; on a philosophical level, being the two classic whites of Austria, and in a vinous sense in that Riesling’s character is based on aromatics and acidity, whereas Gruner’s is based on phenolics and presence. Winemakers Ted Lemon and Claire Mulholland have approached the making of the wine by co-fermentation to enhance the integration. Here, I review the 2015 vintage, the second release. www.burncottage.com

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Burn Cottage Central Otago Riesling/Gruner Veltliner 2015

Blended White from New Zealand – Otago

17.5/20
Brilliant straw-yellow colour with green-gold hues, pale on the rim. The nose is fresh and elegantly concentrated with aromas of yellow florals and savoury citrus fruits entwined with subtle fresh herb notes, white pepper and complexing nutty suggestion, Dryish to taste and medium-bodied, the palate has good depth of savoury citrus fruits and yellow florals intermixed with subtle herb and white pepper elements, and butty notes, unfolding lifted white florals. The mouthfeel possesses fine, grainy phenolic textures and good linearity, with bright, refreshing acidity. The palate has richness and presence, carrying to a long, lingering, dry-textured finish. This is an individual Riesling/Gruner Veltliner blend with succulent citrus and floral fruit along with herb, white pepper and nutty flavours of a fine, textural plate with freshness and presence. Match with firm-fleshed fish and most white meat dishes over the next 3-4 years. A blend of 54% Riesling given 72 hour skin contact, and 46% Gruner Veltliner with 48 hours on skins, both varieties whole cluster foot-crushed, and fermented in stainless-steel barrels and seasoned barriques to 12.8% alc. and 6.3 g/L RS, TA 7.3 g/L and pH 3.19, the wine aged 11 months in barrels and barriques. 117 cases made. 17.5/20 Apr 2017 RRP $55.00
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