country:
New Zealand
region:
Cental Otago, South Island
viticulture:
biodynamic

Burn Cottage

All of our wines are fermented with their own yeast starters, cultured every year, from the vineyard itself. If wine is meant to be the bottled breath of a certain place, from a certain moment in time, then we feel that working with yeasts from that site, of that season, is an important step towards transparency and authenticity. Our cultures allow very long, very regular ferments: most of our whites ferment for more than a year. During this time, the wine is protected, so no sulphur is necessary. After so long a ferment, the wine is stable: thus most of our wines are bottled unfiltered, again with little or no sulphur.

The Sauvage family are cattle, cotton and wheat farmers in Oberlin Kansas and have a tradition of agricultural holdings, including in Australia. They were one of the original American cotton farmers to set up in Moree NSW Australia in the 1960s. As farmers, the Sauvages have a particular appreciation and patience for the time and investment required to begin a new agricultural enterprise. The family entered the wine distribution business in the early 1990s, and now have many years of experience in the fine wine business and the peculiar requirements for success in it. World class winegrowing requires both patience and determination, qualities not lost on Kansas farmers.

The addition of Ted to the team brought someone with the practical knowledge of terroir winegrowing based on many years of experience in Burgundy, California and Oregon, someone with deep experience in not just winemaking, but in world class vineyard development.

Great wines are not made from fruit; they are born of the soils which nurture the vines. Unlike many new world producers, Burn Cottage Vineyard does not make wine from ""fruit"". Burn Cottage makes wines from vineyard blocks with individual character traits on an estate property.

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