Dave Clouston has been steadily growing and consolidating his winemaking operation over the past few years, with the purchase of the ‘Brookby Hill’ vineyard which serves as his Marlborough home base in the ground, and the opening of a new winery in the Cloudy Bay Business Park at the start of this year which is his headquarters.The Black Cottage wines are designed to be enjoyed "with gusto”, and are made in a more accessible, fruit-focused style. This approach has made the wines a success, and they are widely stocked.
FEATURED WINES IN THIS REVIEW
Black Cottage Pinot Noir 2019, MarlboroughPinot Noir from New Zealand - MarlboroughReview Date : 25-May-2020Clear, medium ruby-red with some depth, paler on the edge with a slight purple hue. The nose is expressive with earthy, meaty notes, unfolding nuances of dark-red cherry fruit, mocha, herbal elements, baking spices and some nutty oak. Medium-full bodied, the palate is rich with flavours of dark-red cherry, mocha, herbal notes along with an amalgam of baking spices and nut. The dark-chocolate tannin is supported by lively acidity; flavours are rich and generous; flows to a consistent finish. This wine is a generous, full-flavoured Pinot Noir with dark cherry fruit, mocha, herbal elements, along with baking spices and nutty notes on a medium-full palate, melded with earthy and meaty nuances. Enjoy with stewed gamey fare over the next 3-5 years. Fruit from Southern Valleys, windblown loess over clay fermented to 13% alc, aged for 10 months in French oak barrels and cuves. 17/20pts May 2020 RRP$20
Black Cottage Pinot Noir 2019, Central OtagoPinot Noir from New Zealand - OtagoReview Date : 29-Jul-2020Deep, ruby-red with a black hue, very slightly lighter on the rim. The nose is full with aromas of red and black cherry-plums, wild thyme, entwined with cocoa and spices. Full-bodied, dry, flavours of red cherries, black plums interweaved with cocoa, thyme and an amalgam of spices. Acid is lively and balanced with the concentrated fruit and lightened the fine-grained tannin extraction, which is velvety with a good grip; all three elements provided a firm structure with intensity. This is a bold Pinot Noir with good intensity of fruit flavours on a cocoa, slightly firm tannin grip. Match with game meat and grill over the next 2-3 years. Fermented to 13.5% alc, 10% whole-bunches. Aged in French oak for 4 months. 17.5/20 pts Aug 2020 RRP $25
Black Cottage Rosé 2020, MarlboroughRosé from New Zealand - MarlboroughReview Date : 29-Jul-2020Bright, very light salmon-pink, even throughout. The nose is full, and upfront fills with nuances of an amalgam of field strawberries, red berries, cherries, along with rose petals and delicate spices. Medium-light bodied, dry to taste, there is a good core of red berries, cranberries, along with lime, tamarillo; melded with fresh green herbs, flower petals and spices. The palate is elegant with a chalky texture. The taut acid cut is smooth-flowing with good energy, providing a good drive to a crisp and refreshingly lingering finish. This is an attractive rosé with appealing flavours of red fruit, balanced mouthwatering acidity on a fine chalky texture line. Serve as an aperitif or match with seafood over the next 2 years. Fermented in stainless steel tanks to 12.5% alc, 2 g/l RS. Aged on fine lees for 8 weeks. 17.5+/20 pts Aug 2020 RRP $18
Black Cottage Pinot Gris 2020, MarlboroughPinot Gris from New Zealand - MarlboroughReview Date : 29-Jul-2020Bright, even throughout, light yellow. The nose is gently full with aromas of sweet ripe pear, quince with good depth and intensity, along with a subtle note of fresh dill and spice. Light-bodied, dry to taste, the scent of sweet pear energised by citrus and peels, interweaved sea salt, fresh herbs and spicy detail. The palate is crisp and crunchy; lively acidity provides a great drive, flows smoothly along on a lightly oily texture line. This is a crisp, thirst-quenching Pinot Gris with flavours of ripe pear, quince, along with citrus, herbs and subtle spice underlay on an oily, acid drive. Served as an aperitif or Vietnamese pork mince dish over the next 2 years. Fermented in stainless steel tanks to 12.5% alc, 2 g/l RS. Aged on fine lees for 8 weeks. 17.5/20 pts Aug 2020 RRP $18