{"product_id":"2021-burn-cottage-burn-cottage-vineyard-central-otago-riesling-gruner-veltliner-liberty","title":"2021 Burn Cottage, `Burn Cottage Vineyard` Central Otago Riesling\/Grüner Veltliner - Liberty","description":"\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003eBurn Cottage was founded in 2002 by Marquis Sauvage and Ted Lemon of Sonoma Coast’s famous Littorai estate. What was once a sheep paddock was transformed into one of Central Otago’s finest Pinot Noir sites, earning Burn Cottage its reputation as one of the top producers in the region. Today, Erin Larkin (The Wine Advocate) describes them as “a superstar producer—an asset for the region and indeed the country (and the New World in general).”\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003eTo identify the best sites, Ted and Marquis dug 60 soil pits to determine which Pinot Noir clones would suit which soil types. They selected ten clones to plant on five different rootstocks tailored to each soil profile. Burn Cottage is distinguished in Central Otago as the first and only estate in the region to have practised biodynamics since day one. This was Ted Lemon’s one stipulation for his involvement.\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003eIn 2010, Claire Mulholland became Burn Cottage’s winemaker, working closely with Ted Lemon. A Central Otago native, born and raised on her family’s farm in Maniototo, Claire has a wealth of experience worldwide, including stints at Domaine De L’Arlot and Domaine Dujac in Burgundy. Over the last 14 years, Claire and her team have continued to build Burn Cottage’s excellent reputation. Winemaking at Burn Cottage is best described as ‘minimal intervention’. Indigenous yeasts are utilised for fermentations, with minimal sulphur use and no filtration before bottling.\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003eThe ‘Moonlight Race’ Pinot Noir is named after a water pathway, or ‘race’, that passes through the property. The grapes are sourced from Burn Cottage’s two estate vineyards. Aged in French oak barrels for 12 months before release, the resulting wine is meant for earlier drinking. ‘Burn Cottage Vineyard’ Pinot Noir is sourced from carefully selected blocks and clones on the eponymous site and will develop beautifully with age. In 2018, Burn Cottage purchased the ‘Sauvage Vineyard’, which comprises 5.8 hectares of Pinot Noir located in Bannockburn on the northeast side of Felton Road. The soils at the Sauvage site are Bannockburn series, classified as “deep silt loams” containing quartz, quartz sands and schist gravels. All three Pinot Noirs are created with whole-bunch fermentation, resulting in the lifted fragrance that makes them so enchanting.\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003eTed and Marquis found the aspect of one particular plot did not suit Pinot Noir, so instead they planted just over one hectare of Riesling and Grüner Veltliner, harvesting the first crop in 2014. Grapes for the ‘Burn Cottage Vineyard’ Riesling\/Grüner Veltliner were vinified separately and aged for 11 months in old oak barriques before bottling. With attractive white peach, jasmine and zesty lime blossom aromas, this wine is rich on the palate with well-balanced, bright acidity.\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe Riesling and Grüner Veltliner vines account for just over one hectare of total plantings at Burn Cottage, the only part of the vineyard that is not planted with Pinot Noir. At the time of planting back in 2007, the aspect of this particular plot did not suit Pinot Noir, so it was decided to plant these two aromatic white varieties instead. Most of the terrain is made up of old river beds pushed up by glacial movements. The soils are derivatives of broken down schist and granite, classified as free-draining sandy loams. The first crop was harvested in 2014. As with the Pinot Noir, the vines have been cultivated biodynamically from day one, Ted Lemon’s one stipulation for his involvement.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003eThe growing season was characterised by warm and dry spring conditions, though frost mitigation measures were necessary during several colder weather systems. Variable weather patterns impacted flowering across certain vineyard blocks, ultimately contributing to reduced crop yields. The season featured pronounced diurnal temperature variation with consistently low overnight temperatures, while January delivered an exceptional one-third of the region's annual rainfall total. From February onward, conditions stabilised with the return of favourable warm and dry weather that persisted through harvest. The estate's Riesling and Grüner Veltliner vineyards, situated in a cooler micro-climate at the upper elevation of the property, benefited from these conditions, allowing both varieties to achieve optimal flavour development and concentration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003eWhole bunches of riesling were crushed by foot and soaked in juice for up to 72 hours, while the Grüner Veltliner was destemmed, lightly crushed by foot and soaked in juice for up to 72 hours. The fruit was pressed together and co-fermented in stainless steel vats and rested in old oak barriques for 11 months prior to bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003e\u003cspan\u003eThe nose is filled with enticing notes of white peach, jasmine, and lime, with spicy notes of white pepper and fresh ginger. The palate is richly textured and expressive, with a chalky element due to the skin contact pre-fermentation. The finish is persistent.\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine Tasting Adventure","offers":[{"title":"Default Title","offer_id":56404166869370,"sku":null,"price":44.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/4297\/9770\/files\/f3a8b34e-b300-4456-b414-fc0b8878a0bc__250x500_c776ea3f-c395-4348-a317-c8fbf3e7caeb.jpg?v=1767110607","url":"https:\/\/www.wine-ta.co.uk\/products\/2021-burn-cottage-burn-cottage-vineyard-central-otago-riesling-gruner-veltliner-liberty","provider":"Wine Tasting Adventure","version":"1.0","type":"link"}