new zealand central otago
Grape variety: Pinot Noir
The first vintage that became a blend (50:50) of "Barn Cottage Vineyard" and "Sauvage Vineyard" . 15% whole bunch , fermented with wild yeasts (stainless steel and oak barrels). Bottled with a small amount of antioxidants after barrel aging ( 19% new barrels, French). Unfiltered, no clarifiers used.
A memorable year in which the width of the taste has expanded, and the depth has been added to the soft texture that melts the moment you put it in your mouth, and the quality has been improved.
Burn Cottage was established in 2003 in Central Otago, South Island of NZ, which is the world's southernmost wine production area ( 45 degrees south latitude) and one of the best Pinot Noir brewing areas . It all started with an encounter with the 24ha pastures in the Pisa range and the founder , Marquis Sauvage . And under the direction of California Sonoma Littorai Wines / Litrai owner winemaker Ted Lemon / Ted Lemon, who has been involved as a consultant since the establishment at the request of Mr. Sauvage, biodynamic / biodinami farming is used to develop our own fields. Grapes harvested from fields with a semi-continental climate with extremely low rainfall (less than 300 mm per year) and a large temperature difference between day and night are sorted by bunches and grains twice before being put into vinification . Winemaking is based on a minimal intervention/ minimal human intervention approach. And Claire Mulholland is in charge of the brewing process . Minimize the use of antioxidants and do not use cultured yeast or enzymes. Filtering and racking work are avoided as much as possible, and the work is done according to the rhythm of the moon and the celestial body. The grapes harvested by parcel are vinified separately and the whole bunch ratio is determined by the vintage. The use of new oak is suppressed to 20-30% , and the period of elevation is about 1 year. After careful tasting, the wine is finally bottled.
“ 2019 was a year blessed with favorable growing conditions for the grapes. Despite regular and moderate rainfall, January and February before the harvest were drier than usual and the conditions were ideal. The vines were able to grow and, despite frosts in early April, had a grace period to reach full ripeness, resulting in grapes with a good balance of acidity and sugar content. ” – Burn Cottage