Burn Cottage, Estate Pinot Noir
Central Otago, New Zealand 2016 (750mL)
Regular price$60.00
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Burn Cottage, Estate Pinot Noir
If you’re not wearing a sommelier pin, working for a globally respected wine publication, or a Pinot Noir insider, you’re probably not familiar with Central Otago’s luxuriously spellbinding wines. But for those who do fall into one or more of these categories, I guarantee you’re already salivating upon seeing Burn Cottage’s flagship estate wine. Consistently revered by each and every wine critic, today’s thrilling 2016 release further cements Central Otago’s reputation as one of the world’s top terroirs—and Burn Cottage’s unbending desire to craft a singular bottle of blue-chip Pinot Noir.
I understand that some may consider this a risky, “outside-the-box” purchase, but I assure you this is one of the trendiest wines right now, and by extension, Burn Cottage is among the hottest names to follow. Why? Other than rich, fascinatingly complex soils and a classic Burgundian climate, this estate has farmed biodynamically and enlisted the genius of Pinot Noir mastermind Ted Lemon (of Littorai fame) since day one. Today’s offer is the bottle to open when you want to instantly change someone’s idea of what a world-class Pinot Noir can be. This is Burn Cottage’s crème de la crème: It has the elegance of Burgundy, the harmony of Willamette Valley, and the lush power of California. Savor this rarefied treat while you can!
I understand that some may consider this a risky, “outside-the-box” purchase, but I assure you this is one of the trendiest wines right now, and by extension, Burn Cottage is among the hottest names to follow. Why? Other than rich, fascinatingly complex soils and a classic Burgundian climate, this estate has farmed biodynamically and enlisted the genius of Pinot Noir mastermind Ted Lemon (of Littorai fame) since day one. Today’s offer is the bottle to open when you want to instantly change someone’s idea of what a world-class Pinot Noir can be. This is Burn Cottage’s crème de la crème: It has the elegance of Burgundy, the harmony of Willamette Valley, and the lush power of California. Savor this rarefied treat while you can!
In 2002, husband and wife Marquis and Dianne Sauvage stumbled upon this undulating and sheltered-from-the-elements property. There were no neighbors or planted vines, and its only inhabitants were grazing sheep. They purchased the property in a lively back-and-forth auction and the first matter of business was securing the services of Ted Lemon. With a propensity for Central Otago’s wines and climate, Ted eagerly hopped aboard and biodynamic practices were immediately put into place—terroir-expression was to be the driving force behind Burn Cottage’s wines. Keep in mind, back in 2002, biodynamic farming in Central Otago was practically unheard of! But that didn’t halt the vision of this small team. They quickly brought in Highland cattle to graze the land, employed a bee population, and planted an olive grove. Essentially, this is a self-sustaining farm that just happens to make stunning expressions of Pinot Noir. Their self-defining motto: “Great wines are not made from fruit; they are born of the soils which nurture the vines.”
Nestled amongst the mountainous landscape of the South Island, Central Otago is the southernmost winegrowing region in the world, and can claim a climate most similar to Burgundy. Today’s estate bottling comes entirely from their biodynamically farmed “Burn Cottage” vineyard. Although divided up into 10 unique blocks‚ each with their own microclimates, this 2016 is a masterful blend of eight. Soils range from sandy loam to granite to schist, all of which are products of glacial deposits and ancient river beds. After hand harvesting their crop, approximately 75% of the grapes were de-stemmed and a fermentation via ambient yeasts occurred. Burn Cottage adheres to biodynamic principles throughout the entire process, limiting the use of sulfur and almost always avoiding racking. The wine saw just under 25% new French oak and was bottled unfiltered after a lengthy aging regimen.
In the glass, Burn Cottage’s 2016 flagship Pinot Noir reveals a dark ruby red core with bright magenta hues and explodes with incredibly intense, high-toned perfumes: wild strawberry and plum, Chambord, ultra-ripe black cherries, violet, candied rhubarb, cola nut, crushed gravel, orange peel, scrub, black tea, and pungent baking spices. With each swirl, you’re guaranteed to uncover something new and exciting, and each glass is prone to disappearing quickly, so be sure to pace yourself! The palate delivers a medium-plus bodied Pinot Noir of staggering texture and opulence that sings with wonderfully fresh, energetic notes. Thanks to Central Otago’s continental climate—cold winter and a warm, dry growing season—the cascade of ripe, dark fruit and elevated acidity delivers a polished wine of absolute refinement. Even better, loads of savory earth and crushed minerals build and resonate on the finish, creating a memorable mosaic of Burgundian, Californian, and Oregonian flavors. While accessible right out of the bottle, I recommend a quick 30-minute decant before serving in large Burgundy stems around 60 degrees, but know that it will also continue developing over the next 7-10 years. Whenever you choose to open, just know you’re in for a luxurious, savory, best-in-class Pinot Noir treat. Cheers!
