Burn Cottage Central Otago Pinot Noir 2011
Pinot Noir from New Zealand - Otago
Review Date : 28-Jan-2014
Medium deep ruby-red colour with dome purple hues, lighter on edge. The nose is concentrated with a rich array of red berry fruits and dried herb aromas, with savoury whole bunch complexities unfolding. There are secondary development layers appearing. Medium-full bodied, red berry fruit flavours are expressed with elegance, the wine with good vinosity rather than sweetness and richness. A cooler edge with dried herbs, and secondary undergrowth meld with whole bunch interest. This is well-structured with good extraction and mouthfeel, the acidity a feature, carrying the flavours on a firm, tight line to a lingering, savoury finish. This has become richer on bouquet with time in bottle, still showing a more textural, savoury style. Drink over the next 4-5+ years. Significant portions of Blocks 1, 4, 7 West and Block 2, fermented with 8.5 % whole bunches to 13.8% alc., the wine spending 14 days on skins and aged in 30% new French oak and 17% in stainless-steel barrels. 1,866 6-packs made. 18.0+/20 Jan 2014 RRP $60.00 Even ruby red with some depth, and lighter garnet hues on rim. The bouquet is very soft, filling with volume, presence and depth, unfolding layers of finely detailed dark cherry and berry fruit, red floral and spice notes. Medium-full bodied, this is elegantly proportioned, initially shy, but revealing succulent flavours of red cherry fruit, red liquorice and resin, an array of red florals and nutty, subtly savoury, nutty oak. A concentrated core builds with tight, fine-grained tannins providing linear drive, underlined by subtle alcoholic power. This has excellent acidity and tension supporting the extraction which carries through to a fine-textured, lingering, dry finish. This is an elegantly proportioned, well-concentrated and fine-grained Pinot Noir that will develop over the next 5-6+ years. Serve with roast duck and pork dishes. A variety of clones including Abel, 114, 115, 777, the fruit from the ‘Burn Cottage’ vineyard grown biodynamically and wild yeast fermented with 8.5% whole clusters to 13.8% alc., the wine spending 14 days on skins and aged in 30% new French oak, with 17% in stainless-steel barrels. 933 dozen made. 18.0+/20 Mar 2013 RRP $60.