{"product_id":"burn-cottage-sauvage-vineyard-pinot-noir-2021","title":"Burn Cottage Sauvage Vineyard Pinot Noir 2021","description":"\u003ch1\u003eBurn Cottage Sauvage Vineyard Pinot Noir 2021\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eBannockburn's newest cult address: 22-year-old vines wedged between Felton Road and Mt Edward, farmed biodynamically and left to do their own thing on wild yeast.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape varietal \u0026amp; region\u003c\/strong\u003e: 100% Pinot Noir off Burn Cottage's Sauvage Vineyard — 5.8 hectares of Pinot planted in 1999, sitting on the north-east side of Felton Road in Bannockburn, wedged between the Felton Road MacMuir block and Mt Edward's Muirkirk vineyard (yes, that neighbourhood). Five clones do the work here — 5, 6, 115, 667 and 777 — spread across a patchwork of rootstocks that gives the wine its layers. The vines sit under hills once dug up for gold, now gone feral with wild thyme and rosehip; below them is some of the most sought-after Pinot dirt in the country, glacially dumped schist, loess and gravel that drains hard and holds heat. Bannockburn runs warmer and drier than the rest of Central Otago, with enough day-night swing to ripen fruit fast while keeping the acid honest — it's the sub-region that built Central Otago's reputation for serious, structured Pinot, and only picked up its own GI status in 2022. Burn Cottage folded Sauvage Vineyard into the estate in 2018 and started walking it toward biodynamics that same vintage; this is its own single-vineyard expression, no blending with the home block.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste profile\u003c\/strong\u003e: Savoury and perfumed out of the gate — white pepper, rose petal, violets and a lick of lavender over rich dark fruit: black plum, blackberry, wild blueberry, with red cherry and plum keeping things from getting too broody. There's graphite and pencil shaving running underneath, a whisper of Earl Grey, and forest-floor earthiness that deepens as it opens. The palate is supple but not soft — layers keep unfurling, backed by a firm, fine-grained tannin structure that gives it real length. Finishes long and a little savoury, built to reward patience — Burn Cottage themselves pitch 10-12 years of cellaring. Put it next to a roast duck or something mushroom-heavy and let it show off.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking process\u003c\/strong\u003e: Hand-harvested in stages between 25 March and 9 April 2021 at an average 23.8 Brix. 7% of the fruit went in as whole clusters, the rest destemmed, then left to get on with a spontaneous, wild-yeast fermentation — no cultured yeast, no shortcuts — averaging 17 days on skins. From there it's into French oak, 18% new, from three Burgundian coopers (Damy, Mercurey and Sylvain) — a nod to consulting winemaker Ted Lemon's Burgundy training. Finished wine sits at 13.5% ABV, pH 3.73, TA 4.8g\/L. Low-intervention is the house style at Burn Cottage across the board, in keeping with the estate's biodynamic farming.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker\u003c\/strong\u003e: Claire Mulholland runs the winemaking (and the whole show, as General Manager) at Burn Cottage, and she's about as Central Otago as it gets — raised on a 1,000-hectare farm in the Maniototo, she cut her teeth at Rippon, Chard Farm and Gibbston Valley under Grant Taylor before heading north to take over winemaking at Martinborough Vineyards from Larry McKenna in 2000. She came home to Central specifically to work alongside consulting winemaker Ted Lemon — the Burgundy-trained founder of Littorai in Sonoma — who'd been brought in by owner Marquis Sauvage to build Burn Cottage as a fully self-contained biodynamic farm from bare land back in 2002. \"I loved that the Burn Cottage company was 100 percent committed to the area of winegrowing that I was most inspired by,\" Claire has said. \"And the opportunity to work alongside world class vigneron Ted Lemon was pretty special and too much to resist.\" Her whole approach comes back to farming: \"Wine reflects site and you achieve greater clarity when farming organically. And biodynamics ties everything and everyone together in a significant and holistic way, enabling the whole system to work better.\"\u003c\/p\u003e","brand":"Burn Cottage","offers":[{"title":"Default Title","offer_id":43089266507874,"sku":null,"price":114.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/files\/BurnCottage-SauvageVineyard.png?v=1783560956","url":"https:\/\/boundbywine.com\/products\/burn-cottage-sauvage-vineyard-pinot-noir-2021","provider":"BoundbyWine","version":"1.0","type":"link"}