If you crave thoroughly pure, complex, and lavish Pinot Noirs, Burn Cottage’s flagship estate bottling will put you in a blissful stupor. Aside from full-on biodynamics in the vineyard and a scrupulous cellar regimen that would cause a number of Burgundian old-timers to take copious notes, these Pinot Noirs are currently equipped with some of the most doting and consistently high praise of contemporary times.

And it’s not just one voice, but rather the consensus of the world’s keenest wine minds from Master Sommeliers to Decanter to James Suckling. In short, everyone has fallen head over heels for Burn Cottage’s Pinot Noirs, and others have even gone so far as to place them well above a number of far-costlier Burgundies and culty California Pinots. We understand it’s a lot to take in, but it’s all warranted: The exotic locale of Central Otago has seen a recent explosion of talent determined to extract the cleanest, naturally farmed grapes from this Burgundy-esque climate, and Burn Cottage is among its greatest interpreters. With 100% biodynamic practices and the unrivaled skill of winemaking mastermind Ted Lemon (of Littorai fame), the stock of this red-hot estate keeps on rocketing. This is world-class Pinot Noir through and through, not to mention a bulletproof investment—don’t miss your allocation!

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 the 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 that is further divided into a number of low vine-density blocks, each with its own distinct microclimate. 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 in mid March over 11 days, 84% of the grapes were de-stemmed at the cellar and a fermentation via ambient yeasts occurred. Burn Cottage adheres to natural, hands-off principles throughout the entire process, limiting the use of sulfur and almost always avoiding racking. The wine saw just 23% new French oak and was bottled unfiltered after a lengthy aging regimen. 

Above-average temperatures and low rainfall throughout the growing season had many Central Otago producers falling victim to a very ripe, lower-acid crop which resulted in blowsy, stodgy wines. But Burn Cottage expertly dodged the bullet by commencing their harvest earlier than ever before, which ensured another lush yet elegantly structured Pinot Noir would be crafted in their cellar. Black and red cherry liqueur, juicy plum, raspberry, and blood orange roar out of a Burgundy stem, followed by baking spices, Kola nut, baked earth, and hints of crushed herbs/stems. The palate is fuller and more concentrated than the ’17 release, but there is no sacrifice of freshness or mineral verve. Today’s 2018 is certainly New World in character with its silky, berry-laced layers, but again, there’s so much harmony and finesse behind each sip. The ability to consistently master tension and balance in their Pinot Noirs, no matter the growing season, is one of the hallmarks of Burn Cottage. Enjoy now and over the next 5-8 years. Cheers!