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.
*** 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
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.