Burn Cottage
Summary
Burn Cottage is a family-owned, biodynamic estate in Central Otago's Cromwell Basin, cultivating 10.1 hectares of predominantly Pinot Noir vineyards on north and east-facing slopes with complex glacial soils of gravelly loams over schist and clay. Their commitment to biodynamic principles since inception in 2002 shapes every aspect of their operation, from minimal-intervention winemaking with indigenous yeasts to maintaining nearly half their 24-hectare property as biodiversity zones with native plantings and wildlife corridors.
Heritage & Leadership
Burn Cottage was established in 2002 when American businessman Marquis Sauvage purchased a 24-hectare sheep farm in the Cromwell Basin of Central Otago, New Zealand. The property, located at the foot of the Pisa Range, had never been planted to grapes before the Sauvage family's acquisition. From the outset, Marquis Sauvage partnered with renowned California winemaker Ted Lemon of Littorai Wines as a consultant, bringing his expertise in biodynamic farming and minimal-intervention winemaking to the project.
The first vineyard block was planted in 2003, with initial releases coming several years later. The property has remained under the Sauvage family's ownership, with Marquis maintaining active involvement in the direction of the estate. The day-to-day operations are managed by General Manager Joss Fowler, while Claire Mulholland serves as the winemaker, working in close consultation with Ted Lemon who continues his long-standing relationship with the property.
Vineyards & Wines
Burn Cottage's 24-hectare property contains 10.1 hectares of vineyards situated in the Cromwell Basin of Central Otago at elevations ranging from 240 to 310 meters above sea level. The vineyard faces north and east on gentle slopes that capture maximum sunlight in this cool climate region. The soils consist primarily of glacial deposits, featuring gravelly loams over schist, clay, and fractured rock, providing both drainage and water retention capabilities essential for viticulture in this semi-continental climate.
Pinot Noir dominates the plantings, comprising approximately 7.3 hectares of the vineyard. The remainder includes small blocks of Riesling and Grüner Veltliner. The estate produces three distinct Pinot Noirs: the flagship Burn Cottage Vineyard Pinot Noir; Moonlight Race Pinot Noir, which blends fruit from their estate with selected parcels from trusted growers; and Sauvage Pinot Noir, produced only in exceptional vintages. The portfolio is completed by small productions of Riesling and Grüner Veltliner.
In addition to their home vineyard, Burn Cottage sources fruit from two other sites: the Sauvage Vineyard in Bannockburn and the Mark II Vineyard in Lowburn, both farmed according to biodynamic principles under their guidance.
Philosophy & Practice
Burn Cottage has been committed to biodynamic farming since its inception, receiving full Demeter certification in 2011. The estate follows the complete biodynamic calendar and preparations, including the application of horn manure (500), horn silica (501), and various compost preparations. Cover crops, companion planting, and integrated livestock management—including sheep for winter grazing—form the foundation of their farming system.
In the winery, intervention is minimized to allow site expression. Fermentations occur with indigenous yeasts, and no enzymes or additives are used. For their Pinot Noir, whole cluster inclusion varies by vintage, typically ranging from 15-30%. The wines undergo gentle extraction through pump-overs rather than punch-downs, and aging takes place in French oak barrels, with new oak limited to approximately 25-30% for the estate Pinot Noir.
Water conservation is prioritized through a comprehensive system that collects rainwater and recycles winery wastewater for irrigation. The property maintains significant biodiversity with native plantings, wetland areas, and wildlife corridors that occupy nearly half of the total land area. This holistic approach extends beyond wine production to encompass the entire farm ecosystem, reflecting their philosophy that healthy soils and biodiversity are essential to producing wines that authentically express their origin.