A fine biodynamic sparkling wine from the hands of master winemaker Rudi Bauer. A lovely bouquet leaps from the glass offering an enticing, elegant medley of red stone fruits and citrus with a dash of florality. Intense, precise and focused the wine has tight delineation but also a creamy, refined mousse. The breadmeal, brioche, yeast and hazelnut nuances reflect a lengthy 24 month bottle ageing on its lees. Excellent weight of flavour is kept enlivened at all times by a keen, vibrant acidity. The fine length of flavour emphasises the wine's undoubted class. 63% Pinot Noir 37% Chardonnay. Residual sugar of only 6 g/l making for a clean, dry finale with pin-point focus.
***** 18.5/20 - Raymond Chan, 'Bright straw-yellow colour with a suggestion of light gold, pale edged, the bubbles are very fine with good persistence. The nose is softly full and voluminous with fresh aromas of yellow stonefruits, citrus fruit and white florals, harmoniously entwined with soft bready-yeasty autolysis. The nose has good depth and a tight core. Dry to taste, the palate has soft, rich flavours of white stonefruits and florals interwoven with bready-yeasty autolysis. The mouthfeel is gently full and creamy with fine mousse, and is balanced by refreshing acidity. The flavours form an elegant core with good drive, carrying the wine to a long, lingering, concentrated finish of stonefruits and yeast. This is a softly rich, fresh and creamy methode traditionnelle with stonefruit and yeasty flavours, and a tight core and line. Serve as an aperitif and with white meat dishes over the next 3+ years. Hand-picked fruit, in March 2015, a blend of 63% Pinot Noir and 37% Chardonnay, fermented in bottle to 12.5% alc., with 6 g/L RS, the wine aged on less with disgorging from autumn 2017. Certified Demeter biodynamic.' October 2017
17/20 - JancisRobinson.com, 'Dry. Wonderfully inviting nose – the fruit is on the riper side but there’s also a delicate leesy autolytic character that you don’t always get on New World fizz. Pretty dry, plenty of citrus fruit and a fine, elegant mousse with just a light yeasty note on the finish. Complete and refined. Very good indeed.' Julia Harding MW, October 2015
Sitting in prime location in Central Otago, New Zealand and as the pioneer in the Bendigo sub-district, the sun-drenched Quartz Reef Estate vineyard is BioGrow certified organic and Demeter certified biodynamic. All grapes are hand-harvested and vinified in a respectful and non-interventionist manner, which combined with the vision of Austrian-born owner and winemaker Rudi Bauer, ensures that the wines fully express their sense of place. Established by Rudi in 1996, Quartz Reef has earned itself a fine international reputation for the quality and authenticity of its wines, especially its superb range of Traditional Method sparkling wines focusing on Pinot Noir and Chardonnay. Rudi recognised the key attributes of soils and aspect at Bendigo, as well as the region being the warmest in Central Otago's generally cool climate. The estate comprises 30 hectares of vineyards in total. Once the focus of a gold strike in the 1860s this site is now a thriving vineyard. The north-facing vineyard is situated to absorb the heat of the sun with the heat retaining properties of the soils (of varying quartz content) storing and reflecting this heat back on to the grapes thereby increasing the ripening of grapes. Rudi's goal is not just to eliminate the use of chemical sprays and fertilisers but to promote the health of the soils and the vines. In return, allowing him and his team to make quality wine with minimal intervention, which has a true expression of season, site and terroir. Biodynamics is a method of farming that treats the vineyard as an entirety, as a living system. With a sustainable and natural approach Quartz Reef strive to achieve this.