Having only been established as recently as 2oo2, Central Otago's Burn Cottage is already a New Zealand institution. Marquis & Dianne Sauvage purchased the unplanted property from sheep farmers and set to work planning their vineyard, which has been farmed biodynamically since the beginning and overlooked by head winemaker, Ted Lemon. Positioned in a sheltered bowl in the foothills of the dramatic Mount Pisa, it's a magnificent site for growing vines, and the quality of these wines well and truly speak for themselves.

Cromprising of 65% Riesling and 35% Grüner Veltiner, this is a delicate and complex wine. Both varieties underwent a short skin maceration separately (with the Riesling left as whole bunches) before being blended and fermented together in neutral oak, where they remained to mature for a further 11 months. Enticing aromas of lime cordial, chamomile, and apricots leap from the glass, with white peach, butterscotch, and earthy spice on the palate. There's a little chewy, chalky tannin giving the wine some texture and depth, with citrusy acidity adding gorgeous length and persistence.