Burn Cottage Pinot Noir 2009
This new entrant has plenty going for it to be a highly sought-after label. Establish by the Sauvage family of Nevada, the Burn Cottage vineyard is part of a 27 ha diverse farm operation at Lowburn, above Lake Dunstan, near Cromwell. Set in a natural amphitheatre, the vineyard was developed and runs to biodynamic principles under the guidance of Peter Proctor. 10.24 ha are planted to Pinot Noir, the majority the new Dijon clones, with Abel and 10/5 also prominent. There is 0.51 ha of Riesling and 0.24 ha of Gruner Veltliner also planted. Claire Mulholland, best known for her time at Martinborough Vineyard is general manager, and shares associate winemaker role with renowned Californian-based winemaker Ted Lemon. The 2009 Pinot Noir is the inaugural wine.
FEATURED WINES IN THIS REVIEW
Burn Cottage Central Otago Pinot Noir 2009Pinot Noir from New Zealand - OtagoReview Date : 28-Jan-2014The debut release. Contributions to the blend led by Blocks 1 and 2, with even amounts of Blocks 6, 7 West and 8. Fermented with 11% whole cluster to 14.0% alc., the wine spending 14 days on skins and aged in 38% new French oak and 21% in stainless-steel barrels. 1,136 6-packs made along with some large format bottles. Very dark, dense ruby-red with a garnet-black heart, lighter on rim. This has a very full, broad and openly accessible nose. The fruit shows an array of red berry fruits, savoury herbs, complexing earth, undergrowth and game, unfolding in waves. Full-bodied, solidly presented and densely packed with waves of flavour, the dark red berry fruits are entwined with earth, game, brown spices and savoury herb and minty nuances. The mouthfeel is fulsome, soft, lush and rounded, with a good line of acidity underlying and carrying the soft, dense tannins to a weighty, mellow finish. This solid and broad Pinot Noir has developed a complex layering of secondary flavours and rich complexity. It is beginning to mature. Enjoy over the next 4-5 years. 18.5/20 Jan 2014 RRP $N/A Made from mainly Dijon clone fruit with a proportion of Abel and 10/5, all grown biodynamically in the Burn Cottage vineyard at Lowburn, this was wild yeast fermented with 11% whole bunch to 14.0% alc. and aged in 38% new French oak with 21% of the wine matured in stainless-steel barrels. Dark, deep hearted ruby-red in colour, this has a very full, voluminous nose of concentrated dark red berry fruits with soft spice and herb notes that is restrained in expression. Fullish bodied, with a rounded mouthfeel, the dark fruit and savoury herb flavours are a little shy, but there is real weight and presence. The extraction is fine and provides a supple approachability, and there is excellent lively acidity which carries through to a long finish. This is a wine that is in a brooding, youthful phase. It will blossom and develop considerable interest and nuance over the next 5-7 years and no doubt become a 5 star wine then. This will match duck and most red meat dishes. 18.0+/20 Jan 2011 RRP $55.00