Riesling Grüner Veltliner

Pork, Shellfish, Spicy food, Poultry, Cured Meat

The Burn Cottage Vineyard property was purchased in 2002. It had been grazed by sheep for as long as can currently be remembered. There were and are no immediate vineyard neighbours. The site was much coveted in the region as it is sheltered from both northerly and southerly winds by large hills and forms a beautiful protected bowl much like a modern amphitheatre. Husband and wife Marquis Sauvage and Dianne Sauvage were on a return trip from the Mornington Peninsula in Australia and had decided to visit several regions in New Zealand. For some time the family had contemplated starting their own winery. Dianne and Marquis were struck by the extraordinary beauty of Central Otago and became even more impressed after tasting through the region's wines particularly Felton Road and Gibbston Valley. They decided that they had found the place they were looking for. Marquis continued the property search with a real estate broker and came across the Burn Cottage site. As Marquis likes to say he had visited enough great vineyards around the world and this one had the right look. Unbeknownst to the Sauvages several prominent local wineries and winemakers were interested in the site and had had their eyes upon it for some time. The property became available in January of 2002 and the Sauvages were able to purchase it at auction. The Sauvages contacted Ted Lemon owner and winemaker of Littorai Wines in Sebastopol CA to seek his involvement in the project. The Sauvages were unaware at the time that Ted already had deep connections to New Zealand and particularly to Central Otago. Ted and Marquis travelled to New Zealand to see the property and Ted was sold on the idea upon the spot.

The first pick took place on 5th April, followed by a second pick on 13th April 2016. The grapes came in with average Brix of 20.9.

Fermented and aged in stainless steel barrels and old oak barriques for 11 months.

The Riesling had 24-48 hours skin contact, with whole clusters given a gentle foot crush to bathe the bunches in juice. The Grüner Veltliner had up to 34 hours whole berry skin contact with gentle foot crush. Each pick was pressed together to form a single juice, then given a static settling overnight before being racked off of heavy lees.