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A Tradition Rooted in Agriculture

The Sauvage family, known for their cattle, cotton, and wheat farming in Oberlin, Kansas, has a rich history in agricultural holdings, including ventures in Australia. In the 1960s, they became one of the pioneering American cotton farmers to establish themselves in Moree, New South Wales. The Sauvages, being farmers themselves, deeply understand the value of patience and dedication required to embark on a new agricultural endeavour. In the early 1990s, they ventured into the wine distribution business, gaining extensive experience in the world of fine wines and the unique demands it entails. Drawing from their Kansas farming heritage, they appreciate the qualities of patience and determination essential for world-class wine growing.

Embracing Terroir: Ted's Expertise

With the addition of Ted to the team, Burn Cottage Wines gained a wealth of practical knowledge in terroir wine growing. Ted brings years of experience from working in Burgundy, California, and Oregon, where he honed his skills in both winemaking and world-class vineyard development. His expertise adds a new dimension to the team, ensuring a deep understanding of the land and its influence on the wine's character.

A Commitment to Excellence

From its inception, Burn Cottage Wines set the bar high, implementing the highest standards in every aspect of vineyard development and cellar practices. While embracing the diversity of wine styles found around the world, the estate firmly believes that the true essence of any vineyard can only be expressed through wines that embody balance. Each wine is carefully crafted, with grapes harvested at optimal levels of potential alcohol and subjected to judicious use of new oak and minimal technological intervention. Burn Cottage Wines recognizes that the greatest expression of terroir stems from the accumulated wisdom of thousands of years of winemaking worldwide, approached with humility and unwavering dedication to producing the purest wines imaginable.

Pioneers in Natural Winemaking

At Burn Cottage Wines, they prioritize minimal intervention and strive to minimize the use of sulphur and additives. They steer clear of cultured yeasts, bacteria, nutrient products, and filters. Whenever possible, they avoid racking and align our winemaking practices with lunar and celestial rhythms.

Artistry in Winemaking

Their winemaking process begins with the careful handpicking of grapes, followed by the meticulous sorting of individual bunches. Some clusters are retained whole, including their stalks, while the rest undergo destemming and further sorting. Fermentation takes place separately for each block within the vineyards, utilizing a combination of open-top wooden and stainless steel fermenters. Indigenous yeasts are employed and nurtured for a duration of 17-22 days, with gentle pump overs and plunge downs to extract the desired flavours and aromas. After pressing, the wine is transferred to French oak barrels, where oak serves as a supporting element rather than overpowering the wine. We limit the use of new oak to only 20-30%.

A Moment of Perfection

After approximately 11 months of maturation in barrels, their winemaking team meticulously tastes and evaluates each parcel of wine. Only the finest selections are chosen to be bottled as Burn Cottage Vineyard, Moonlight Race, and Valli Vineyard. These wines are unfined and unfiltered, capturing the essence of their origin—speaking of the land, climate, geology, and, above all, the devoted individuals who transform the dream into a reality.