Wonderfully complex aromas of fern leaf, rhubarb, potpourri and rose petal contrast with more mineral notes of dust, graphite and gravel. The palate melts into supple, fine tannins giving a robust structure to the wine. The overall impression is silky, with excellent acidity creating a vibrant palate with a long finish.
Vineyards: To find suitable plots for planting, 60 soil pits were dug and 10 Pinot Noir clones were selected with five different rootstocks tailored to the different soil profiles. Burn Cottage has the unique distinction of being the first and only Central Otago estate that has been biodynamic since day one, Ted Lemon’s one stipulation for his involvement.
Vinification: The winemaking at Burn Cottage reflects biodynamic principles with low intervention. There is no addition of yeasts or bacteria for fermentations, sulphur use is minimal and there is no filtration before bottling. 31% of the Pinot Noir grapes were whole-bunch fermented to achieve an aromatic, lifted fragrance. The wine was aged in French barrels, 19% of which were new oak.
