OWNER

Marquis grew up on a farm in Kansas. He started his wine career owning a wine bar in Colorado, which led to the family building fine wine distributorships across Colorado, Illinois, Nevada and Texas — and eventually to standing in a paddock in Lowburn wondering if this was the right piece of ground.

It was. He’ll tell you he never expected to end up growing Pinot Noir in Central Otago all these years after leaving Kansas. We’re glad it happened.

General Manager & Winemaker

Claire is from Central Otago and has spent her career building an understanding what Pinot Noir from this region is truly capable of. She worked with some of the pioneers — Rippon, Chard Farm, Gibbston Valley — before heading abroad to work in Australia, Oregon and Burgundy, including time at Domaine de l’Arlot and Domaine Dujac in the Côte de Nuits.

Back in New Zealand, she held senior winemaking roles at Martinborough Vineyard and Amisfield before joining Burn Cottage, inspired by the site and commitment to biodiversity, organic and biodynamic work. She brings a rare combination of experience, rigour and genuine love for this part of the world. The wines reflect that.

Sales & Marketing Manager

Andy came to wine via environmental science, which tells you something about the kind of person he is. The UK wine trade got hold of him first — he completed a graduate programme with Majestic Wine — before he returned to New Zealand to study Oenology and Viticulture. He’s been at Burn Cottage for over a decade, having previously worked in national and international roles at Negociants NZ, Craggy Range and Mission Estate.

He knows these wines inside out, and he genuinely loves talking about them. Don’t get him started unless you have time.

Vineyard Manager

Shane joined us in 2014, bringing solid Pinot Noir experience from across New Zealand and a few international vintages besides. Before that, he spent six years with James and Annie at Milton Vineyards — widely regarded as pioneers of modern biodynamic viticulture and winemaking in New Zealand.

He oversees the vineyards, the team and our biodynamic programme, and does it with the kind of quiet, steady dedication that this land responds to.

Shane genuinely believes that great wine begins in the vineyard. So do we. It’s a good fit.

He’s also a very good cook, which the team benefits from more often than they probably should.