Drunk@home December 2015
Burn Cottage Vineyard Property is a twenty four hectare estate in Cromwell near the foothills of the Pisa range in Central Otago, New Zealand. The vineyard is owned by the Sauvage family which also owns the celebrated Koehler Ruprecht estate in the Pfalz region of Germany.
The vineyard was purchased in 2002 after an auction by Marquis and Dianne Sauvage. Historically the site was used for sheep grazing and there were, and are, no immediate vineyard neighbours. The site was much coveted in the region for it is sheltered from both northerly and southerly winds by large hills to form a protected bowl.
The first blocks were planted in 2003 and many different clones of Pinot Noir were planted on a variety of rootstocks. In addition to Pinot Noir there is a small amount of Gruner Veltliner and Riesling planted. The Pinot Noir is situated on north and north east facing slopes and the Riesling and Gruner are planted on an east facing slope in a gully in the property. The Gruner Veltliner planting is from the first generation of this variety released in New Zealand.
New Zealander Peter Proctor and his partner Rachel Pomeroy have been intimately involved in the organisation, establishment and practice of biodynamics at Burn Cottage since the very beginning. Along with 10 hectares of vines there are over 20 hectares of land devoted to creating an enclosed farm system to supply manure for the compost programs. The aim is to minimise Sulfur usage and avoid all additives whenever possible including cultured yeasts, bacteria, associated nutrient products and filters. Racking is also whenever possible and wine work is done according to lunar and celestial rhythms.
Alcohol 13.2 %, Commenced Harvest: 29th March, Finished harvest 7th April. Burn Cottage composition: Block 1 – 17% Block 2 – 13% Block 4 – 16% Block 7 East – 14% Block 7 West – 21% Blocks 6&8 – 19% Bottled volume : 2050 cases 6 x 750 ml
Spring was somewhat changeable and cool but there was very good weather for grapes in December 2011 with very good soil moisture. There was a brief bit of snow in November with some frost. January brought had good spells of hot, dry weather, with excellent flowering and mid-season conditions. Rain in February was welcome for the soils, while March was slightly wetter and milder than usual, slowing ripening a little in the final weeks.
Fermented Grape Tasting Notes
I was looking forward to trying this 2012 Pinot Noir from Burn Cottage as the winery has the reputation of being one of the best in New Zealand.
There were strong aromas of dark cherry with a hint of spice. The wine had noticeable acidity and earthy characteristics but this was well balanced by the dark fruit, herby notes and fine tannins. There was a long and satisfying finish. The winemaker described it as "the most firm and enigmatic Burn Cottage we have yet produced" and to me this was a classic elegant Central Otago Pinot. Very expensive but with just over 2000 cases produced Burn Cottage is a low volume producer and it is great to try such an excellent wine with their biodynamic credentials. Recommended!