Burn Cottage Pinot Noir 2015

MOP 488.00

One of our dear friends in Central Otago is Grant Taylor, the former winemaker of Gibbston Valley Vineyards and proprietor of Valli Vineyards, one of the great producers of Central Otago. Grant is an iconic figure in Central, equally beloved for his wonderful wines and his quick wit. Over the course of several months in 2013 we decided that it would be great fun to swap grapes from each other’s estate vineyard and make the wines, with each of us vineyard designating the result, and this is the second year of our collaboration doing so. In our view, there is no finer vineyard in the Gibbston region than Grant’s. The professionalism, care and love which go into the management of this site are exemplary. The 2015 wine is lifted, a complex perfume of red fruit and black tea, smoke and exotic spice. Lovely savoury undertones of licorice, briar and blackberry follow. Textural and elegant, the supple tannins in this wine show lovely finesse and persistence through the palate. Whilst expressive now, expect this wine to cellar well.
Bottle Size: 750 ml
Grape: Pinot Noir

SKU: BC115 Category:

Description

“Burn Cottage Vineyard is a twenty-four-hectare biodynamic estate in the foothills of the Pisa range in Central Otago, New Zealand. 
The property was purchased by husband and wife Marquis and Dianne Sauvage in 2002. The estate had been grazed by sheep for as long as anyone can remember and has 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 and forms a beautiful, protected bowl, much like a modern amphitheatre.
The Sauvages contacted Ted Lemon owner and winemaker of Littorai Wines in Sebastopol, CA to seek his involvement in the project. The Sauvages was unaware at the time that Ted already had deep connections to New Zealand and particularly to Central Otago. Ted and Marquis travelled to New Zealand to see the property and Ted was sold on the idea upon the spot and has remained to this day.
At Burn Cottage the practice is minimal intervention winemaking. The mission is to discover the genius of the site and of the individual vineyard blocks within and to allow the wines to reveal it. They believe in minimizing sulfur usage and avoiding all additives whenever possible and avoid the use of cultured yeasts, bacteria, associated nutrient products and filters. Racking is avoided whenever possible and all wine work is done according to lunar and celestial rhythms.”