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Burn Cottage Central Otago Pinot Noir 2010

Pinot Noir from New Zealand - Otago
Review Date : 28-Jan-2014
Very dark purple-hued ruby-red colour, lighter on rim, youthful in appearance. The bouquet is very tight and finely concentrated with intense and precise aromas of black cherries enhanced by ripe plum notes. The aromatics are very fresh and primary with subtle fresh and dried herbal complexities showing nuances of whole bunch in the background. The purity and intensity is striking. Medium-full bodied, finesse and concentration is the feature on palate. Brilliant and vibrant black and red cherries, with sweet dark plums, violetty florals and oak spice, revealing dried herb and savoury detail are all present. The tannin extraction is very fine, but significant and the palate flow is underlined by fresh, lacy acidity. This builds in concentration and carries through to a very long, sustained finish. The wine will develop another 8+ years. The core of the wine is based on Blocks 2, 1 and 7 West with Block 8 in support. Fermented with 20% whole cluster to 13.72% alc., the wine spending 15 days on skins and aged in 20% new French oak, with 20% in stainless-steel barrels. 1,124 6-packs made. 19.5/20 Jan 2014  RRP $N/A Full, even purple-hued red, youthful in appearance. This has a full nose of perfumes and dark red florals alongside ripe, dark cherry fruit, nuanced with dark herb and earth elements. This is quite individual and distinctive with its aromatics. Medium-full bodied, intense, deeply concentrated dark berry and cherry fruit flavours with plum notes are gently infused with herb and earth notes and an ethereal floral lift. The fruit is encased by very fine-grained, near-firm tannins, the structure building to be the feature. This provides some restraint to the fruit, with balanced, fresh acidity enlivening the fruit, adding to the sweetness and providing good tension. The finish is very long, the rich fruit emerging to match the fine textures. This is a superb, distinctive wine with rich fruit, excellent drive, extract and cut, and the poise to keep 7-10+ years. Based on grapes from Blocks 1, 2, 7 West and 8, indigenous yeast fermented with 20% whole clusters to 13.72% alc., the wine spending 15 days on skins, and aged in 20% new French oak, and 20% stainless-steel barrels. Serve with flavoursome duck, pork veal and lamb. 562 dozen made. 19.5+/20 Feb 2012 RRP $60.00

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