Quartz Reef Methode Traditionelle Brut
Quality traditional method sparkling wine from biodynamic grapes grown in Central Otago. It is 64% Pinot Noir and 36% Chardonnay which is left for 24 months on its lees. Tight apple and lime flower aromas with brioche richness introduce the crisp, dry and mineral palate with red berry fruits. Classic and 'champagne-like' with a lengthy finish.
Named after New Zealand's largest quartz rock deposit that underlies the company's vineyards at Bendigo (a small town where gold was mined from 1862) Central Otago. Here Austrian-born winemaker and owner Rudi Bauer, with more than two decades of experience, makes top class wines. He uses biodynamic techniques on very special terroir on perfect north facing slopes.