new zealand central otago
Grape variety: Riesling, Grüner Veltliner
From two varieties planted in the "Barn Cottage Vineyard". Whole bunches of Riesling are foot crushed and left in skin contact for 48-72 hours. Grüner is destemmed and also pressed and skin contact for 48-72 hours. Pressed together and then blended. Fermented with wild yeasts in old barrels and aged for 11 months. Bottled with a small amount of antioxidants. Non-filtered, no clarifier (residual sugar 3.8g/L or less).
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's owner winemaker Ted Lemon / Ted Lemon, who has been involved as a consultant since the establishment at the request of Mr. Sauvage, the company's fields are developed using biodynamic / biodynamic farming methods. 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 it is Claire Mulholland / Claire Mulholland who is in charge of practical work on the brewing side . 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
