Burn Cottage, Central Otago Pinot Noir winemaking reflects biodynamic principles with low intervention. There is no addition of yeasts or bacteria for fermentations, sulphur use is minimal and there is no filtration before bottling. 31% of the Pinot Noir grapes were whole-bunch fermented to achieve an aromatic, lifted fragrance. The wine was aged in French barrels, 19% of which were new oak.
Burn Cottage, Central Otago Pinot Noir wonderfully complex aromas of fern leaf, rhubarb, potpourri and rose petal contrast with more mineral notes of dust, graphite and gravel. The palate melts into supple, fine tannins giving a robust structure to the wine. The overall impression is silky, with excellent acidity creating a vibrant palate with a long finish.