Tag: central otago

Young but High Quality New Zealand Pinot Noir

Today’s Story: Burn Cottage

Burn Cottage is a family-owned wine estate and farm established in 2003 by Marquis and Dianne Sauvage in the foothills of the Pisa range in Central Otago, New Zealand. The Sauvage family purchased the property in 2002, but it was previously unplanted and used by sheep for grazing with no surrounding vineyard neighbors. The property consists of 24 hectares (59 acres) with roughly 10 hectares (25 acres) planted to vineyards, and all farming and viticultural activity is biodynamic and has been since the beginning. Though the vineyards are planted mainly to Pinot Noir, there are also small plots of Riesling and Grüner Veltliner. The rest of the land is home to livestock, beehives, olive groves, forests, and native vegetation. Marquis and Dianne sought out Ted Lemon of Littorai in Sebastopol, CA to help make their wines and, with a shared vision and philosophy, Ted joined the team. Winemaking is described as minimally invasive, relying on native yeast fermentation by vineyard block and minimal sulfur additions throughout the process. Once all vineyard blocks fully mature, production will peak around 5,000 cases per vintage.

To explore the range of Burn Cottage wines, view pictures of the estate, or read more in-depth information, visit their website here.

Today’s Wine: 2017 Burn Cottage Vineyard Pinot Noir

100% Pinot Noir; 13.5% ABV

The 2017 Burn Cottage Vineyard Pinot Noir is medium ruby in color. Given about 30-45 minutes in the glass, the wine opens up nicely. Aromas are of medium intensity, with the nose showcasing notes of black cherry, spiced plum, violets, leather, dried green herbs, baking spice, and toasted oak. Flavors are also of medium intensity, and the palate displays notes of black cherry, plum, strawberry, thyme, smoke, and oaky spice. This dry red is medium-bodied with medium (+) acidity, medium (-) tannins, medium alcohol, and a medium (+) length finish. Very good and enjoyable now, but will improve greatly in another 3-5 years.

Price: $70. I think this is relatively fairly-priced, though I can’t go so far as to say it’s a great “value” at this price point. It reminds me of a number of the California “cult” Pinot Noir bottlings I’ve had, so this could be a good exploration bottle for those who like high quality California Pinot Noir but want to explore New Zealand.

Biodynamic New Zealand Pinot Noir With an Old World Flair

Today’s Story: Quartz Reef Wines

Quartz Reef is a relatively small winery established in Bendigo in the Central Otago region of New Zealand. The winery is named for its vineyards being planted on the largest quartz deposit in New Zealand, with the vines planted in 1998 and their first Pinot Noir bottled in 2001. Quartz Reef is known for their Pinot Noir, Pinot Gris, and Methode Traditionnelle, however winemaker Rudi Bauer crafts small amounts of Chardonnay and Grüner Veltliner as well. In 2007, Quartz Reef started transitioning to biodynamic viticulture and today is one of only six New Zealand wineries certified biodynamic by Demeter. Rudi makes all his wines following traditional methods through minimal intervention in the cellar, attempting to showcase the fruit and terroir in the most natural way possible while marrying Old World and New World characteristics.

To learn more and view photos of the estate (and the winemaking puppies), visit the Quartz Reef website here.

Today’s Wine: 2017 Bendigo Estate Pinot Noir

100% Pinot Noir; 14% ABV

The 2017 Bendigo Estate Pinot Noir is pale to medium ruby in color and almost opaque. I let this blossom in the glass for about 30-45 minutes, with the incredibly Burgundian nose showcasing aromas of black cherry, plum, black raspberry, leather, smoked game meat, barnyard, forest floor, gravel, and light oak. The palate kicks off with a very similar fruit profile to the nose with black cherry, plum, and brambly strawberry before branching into notes of violet, tobacco, damp loamy soil, green peppercorn, black tea leaf, underbrush, baking spice (like allspice or clove), and oak. This is light- to medium-bodied with medium acidity, medium (-) and somewhat dusty tannins, and a medium (+) length finish.

Price: $40 average (I paid $30). Very strong value here, particularly if you can find it for around $30 like I did. This is my second time having this wine and it is as impressive as the first. While no doubt young and starting to enter its drinking window, this is both incredibly approachable and capable of going another 5-7 years. Great Old World experience with this wine and a beautiful representation of the terroir.