Burn Cottage

is a boutique winery located in the foothills of the Pisa Range in Central Otago, New Zealand. It is a family-owned estate recognized for its unwavering commitment to biodynamic farming and for producing elegant, terroir-driven Pinot Noir and a small amount of Riesling and Grüner Veltliner. Burn Cottage's philosophy is rooted in the belief that great wine is an expression of the land and should be made with minimal intervention.

History

The story of Burn Cottage began in 2002 when husband and wife Marquis and Dianne Sauvage purchased an unplanted, 28-hectare property that had previously been used for sheep grazing. The site was highly coveted for its unique "amphitheatre" shape, which shelters it from strong winds.

From the start, the Sauvages had a clear vision. They enlisted the help of renowned California winemaker Ted Lemon of Littorai Wines. Lemon's primary stipulation for his involvement was that the vineyard be farmed biodynamically from its inception. This decision set Burn Cottage on its path as one of the first and most dedicated biodynamic wineries in the region. The first vines, primarily Pinot Noir, were planted in 2003.

Biography

  • Marquis and Dianne Sauvage (Owners): The visionary owners who purchased the property and set the course for its biodynamic philosophy. They are passionate about creating wines that speak of their unique site.

  • Ted Lemon (Consulting Winemaker): As the guiding hand, Lemon is responsible for the overall viticulture and winemaking philosophy. His deep knowledge of biodynamics and terroir-driven wines has been instrumental in shaping the Burn Cottage style.

  • Claire Mulholland (Winemaker): A celebrated New Zealand winemaker, Mulholland leads the winemaking operations at the estate, bringing her extensive experience to the cellar.

Technical Details

Burn Cottage’s technical approach is a pure reflection of its biodynamic principles, focusing on creating a healthy, self-sustaining ecosystem that produces grapes with minimal need for intervention.

Viticulture

  • Certified Biodynamic: The entire estate, including its vineyards, is a fully functioning Demeter-certified biodynamic farm. The property includes cattle, chickens, and beehives, all of which contribute to the health of the farm.

  • Biodiversity: The winery actively promotes biodiversity by producing its own compost and growing many of the preparations needed for biodynamic farming.

  • Terroir: The vineyards are located in the foothills of the Pisa Range. The soils are a mix of free-draining sandy loams, derived from broken-down schist and granite, which are ideal for Pinot Noir.

  • Hand-Harvesting: All grapes are meticulously hand-harvested to ensure only the highest quality fruit is used.

Winemaking

  • Minimal Intervention: The winery's philosophy is to be as hands-off as possible. There is no addition of commercial yeasts or bacteria for fermentation.

  • Whole Bunch Fermentation: A skillful use of whole bunch fermentation (often around 10-30%) in the Pinot Noir adds lifted fragrance, complexity, and structure to the wine.

  • Aging: The Pinot Noir is aged in French oak barrels (with a small percentage of new oak) for approximately 12 months.

  • No Fining or Filtration: The wines are bottled unfiltered and unfined, preserving their natural character, aroma, and texture.

  • Wine Range: Burn Cottage produces two main Pinot Noirs: the Burn Cottage Vineyard Pinot Noir, which is 100% estate-grown, and the Moonlight Race Pinot Noir, which blends estate fruit with grapes from other biodynamic growers. They also produce a small amount of Riesling and Grüner Veltliner.