Biodynamic farming

Biodynamic farming is a Holistic form of agriculture that is hard to explain quickly and easy to dismiss.

We have integrated biodynamics into our practice from day one, before there was a vine planted — and we have observed how it helps our soil health, the vines and ultimately the wine and people . We are excited  about where this journey is taking us.

The idea is simple enough: treat the property as a living organism. Soil, plants, animals, insects, seasons — are all connected, and all play a part in our vineyard environment.

In practice, that means animals grazing and providing compost and the Biodynamic preps, an olive grove, Cover crops  and a mix of amenity and native New Zealand plantings restored to support biodiversity and our natural habitat.

When we first started out, we turned to Peter Proctor — one of the world's leading authorities on biodynamics, and Ted Lemon of Littorai, one of the world's leading Pinot Noir winemakers and a great mate of Marquis. Both who helped guide and shape the foundation of what is now Burn Cottage. We appreciate their guidance and value their wisdom a
great deal.

It’s more work. It’s slower. It’s worth it.

Winemaking

Winemaking is as much in the vineyard as in the winery - the healthiest vines in balance with the environment will always reward with wines that are the truest reflection of their place.

Our winemaking is careful, considered, and focused on showing the best of our sites.

Identifying special and unique characters within each vineyard is part of the ongoing fun and learning of working with our three amazing sites.

It follows that we highly value the indigenous yeast which are part of the environment and on the grapes at harvest, and so we avoid additions wherever we can.

From there, we are meticulous about what happens in our winery, watching each step closely to capture the best from each vineyard.

We handle the wines gently, rarely move them, and wherever possible, work with the Biodynamic calendar, and the best timing for the wine.

Grapes are hand-picked and meticulously sorted in the vineyard at harvest, and again in the winery. With each bunch and individual berry passing under the scrutiny of our sorting team, to ensure we take only the best quality. There is careful consideration of each parcel going to fermentation: whole cluster portions add texture and a little wildness, and destemmed portions add brightness, suppleness and vibrancy. After 17–22 days in fermenter , the wine moves to fine French oak barrique, usually 20–25% new, where it rests for 11 to 13 months.

Like putting a band together, we’re looking for balance. Fruit, oak, acidity, tannin and structure all working in harmony. Oak is there as a supporting act, not the lead singer.

Then we taste. We evaluate. We only bottle what genuinely speaks of the character of where it came from. Capturing this lense into our vineyard is the unique experience we want to share with people to taste and enjoy our wine.