Burn Cottage 2014 Riesling Gruner, Valli Vineyard and Burn Cottage Pinot Noirs
It appears that Burn Cottage is now beginning to fulfil the potential of the vineyard and indeed grow beyond its limitations. Last year, Burn Cottage introduced the ‘Moonlight Race’ Pinot Noir 2014 where the Burn Cottage fruit was supplemented by grapes from ‘Northburn’ vineyard as well as the ‘Cox’ vineyard in the Gibbston Valley. This was a very high quality wine (click here to see my review). This year, Burn Cottage has entered into a collaboration with Grant Taylor of Valli Vineyards where Grant has acquired some Burn Cottage Pinot Noir fruit to make his interpretation of a wine from the Lowburn site, and the Burn Cottage team have obtained Pinot Noir fruit from Grant’s Gibbston Valley vineyard so they can make their version of a wine from that site. The comparisons will be utterly fascinating as we will see both winemaker signature and terroir. (Click here to see my review of the Valli 2014 wines, including the Valli ‘Burn Cottage Vineyard’ Pinot Noir.) My impressions are that the winemaker signature is evident in the Valli and Burn Cottage wines, and that the winemakers have worked the fruit they are more familiar with to a greater degree for a more complete wine.
And now, Burn Cottage have released their inaugural white wine, a blend of the fruit from the Riesling and Gruner Veltliner vines, now yielding fruit. Here, I review the Riesling/Gruner Veltliner, the ‘Valli Vineyard’ Pinot Noir and ‘Burn Cottage’ Pinot Noir, all from the 2014 vintage. www.burncottage.com
FEATURED WINES IN THIS REVIEW
Burn Cottage Central Otago Riesling/Gruner Veltliner 2014Blended White from New Zealand - OtagoReview Date : 01-May-2016Bright, even, straw-yellow colour with lemon-green hues. The nose is elegant and fresh with penetrating aromas of lime and floral fruit unfolding notes of fresh herbs and nuts with nuances of white pepper and green stonefruits. The aromatics grow in presence with aeration. Dry to taste and light-bodied, the palate is refreshing and poised with mouthwatering flavours of white stonefruits, soft white florals, white pepper and fresh herbs, revealing nuances of citrus fruit. The wine flows along a fine-textured line with lively, lacy acidity carrying the softly concentrated core to a long finish of herbs and florals. This is a fresh, poised, gently mouthwatering blend of Riesling and Gruner Veltliner, showing a little more of the latter variety in the herby flavours and fine phenolics. Serve as an aperitif and with Mediterranean fare over the next 2-3+ years. A blend of 53% Riesling and 47% Gruner Veltliner, the Riesling given 48 hours skin contact as whole clusters and the Gruner 48 hours as whole berries, pressed together and co-fermented in stainless-steel barrels and old oak barriques to 12.6% alc, and 5.6 g/L RS, the wine aged 11 months in the stainless-steel barrels and oak barriques. 17.0/20 May 2016 RRP $55.00
Burn Cottage ‘Valli Vineyard’ Gibbston Central Otago Pinot Noir 2014Pinot Noir from New Zealand - OtagoReview Date : 01-May-2016Dark, deep ruby-red colour with light purple hues, a little lighter on the rim. This has a softly full and voluminous nose with ethereal aromas of dark red berry fruits and black cherries melded with whole cluster stalk and dark thyme herb layers, unfolding an array of floral and herbs with aeration. The aromatics grow in depth and concentration in the glass. Medium-full bodied, the fruit flavours of dark red berries and cherries are layered with flavours of dark herbs and complex whole cluster stalk elements. The fruit is rich, vibrant and intense, but harmoniously integrated with fine, powdery tannin extraction and soft acidity. The palate grows in weight, presence and texture, and the flavours carry to a concentrated, soft finish of black plums, liquorice and piquant, spicy herbs. This is a full, densely concentrated, finely structured, voluminous Pinot Noir with harmoniously layered flavours of dark fruits, thyme herbs and whole bunch detail. Match with herb-marinated lamb, beef and venison dishes over the next 6-8+ years. Clones 5, 6, 115 and 777 from the ‘Valli’ vineyard, Gibbston, from vines 15 y.o., fermented with 27% whole bunches to 13.7% alc., the wine spending 21 days on skins and aged 12 months in 25% new oak. 19.0/20 May 2016 RRP $63.00
Burn Cottage ‘Burn Cottage Vineyard’ Central Otago Pinot Noir 2014Pinot Noir from New Zealand - OtagoReview Date : 01-May-2016Moderately dark ruby-red colour with purple hues and good depth, lighter edged. The nose is softly full and densely packed with deep, concentrated aromas of ripe black cherry and dark-red berry fruits softly integrated with layers of complexing savoury dark thyme herbs, stalky whole bunch perfumes and nuances of liquorice and raspberry liqueur. Subtle dark red floral elements emerge with aeration. Medium-full bodied, the palate is rich and softly concentrated with complex flavours of ripe dark red berry fruits and dark plums, along with waves of savoury dark herbs in an amalgam of whole cluster stalk notes. The mouthfeel is smooth in flow, but the substantial structure an extraction provides real presence. The acidity is softly integrated and as the wine flows, the richness blossoms with dark red florals, the richness leading to a densely concentrated, lingering finish of black fruits, plums, earth and herbs. This is a very rich and densely concentrated, complex-layered Pinot Noir with dark fruits, herbs and whole cluster detail. Match with lamb, beef, and casseroles over the next 7-9+ years. Fruit from 24% ‘Block 7’, 21% ‘Block 1’, 19% ‘Block 2’, 16% ‘Block 4’ and 10% each from ‘Blocks 6 and 8’, fermented with 17% whole bunches to 13.4% alc., the wine spending 19 days on skins and aged 12 months in 29% new French oak. 19.0+/20 May 2016 RRP $63.00