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: Quartz Reef

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Quartz Reef

www.quartzreef.co.nz

PO Box 63, Cromwell

Ph: (+64) 3445 3084

The Quartz Reef winery takes its name from the large quartz reef deposit that lies beneath the vines at Bendigo Station.

Their first commercial release was in 1998. Quartz Reef specialises in sparkling wine, Pinot Gris and Pinot Noir wines.

The dry land vines reflect the winemaking talents of Austrian-born Rudi Bauer. Rudi arrived in New Zealand in 1985, after gaining degrees in Austria and Germany, in both viticulture and winemaking. He worked at Misson, Rippon and Giesen (doing vintages in his off-seasons in California and Oregon), before forming Quartz Reef in 1996 with sparkling wine maker, Clotilde Chauvet and their respective partners.

Rudi describes the label as reflecting the old and the new - the new history of the region and the 400 years of winemaking by the Chauvet family, whose confidence that the region could produce excellent sparkling wine was the foundation for the venture.

Clotilde Chauvet made the first bottle-fermented sparkling wine in Central Otago at Rippon Vineyard in Wanaka, where she succeeded Rudi as winemaker. The Chauvet family have been making Champagne since 1529 - her wealth of experience is reflected in the Quartz Reef Methode Traditionelle.

Tasting Notes

There are three types of Tasting notes:

(W) Notes from the winery (blurbs from bottle)

(GXY) Notes from a GenXY wine reviewer

(G) Notes from GenXY's Tasting events (collective opinions)

New reviews

Quartz Reef Bendigo Single Vineyard Pinot Noir 2014

Purchased: Not ($62)

Drink: 2024

(GXY) Tasting: Aug 2016,115 and Abel clones, floral and concentrated black cherry and dark plum with anise, brown spice and lavender florals, forestry and dusty with fine-grained tannins and spicy oak (****1/2)

Quartz Reef Bendigo Estate Black Label Pinot Noir 2013

Purchased: Not ($83)

Drink: 2028+

(GXY) Tasting: Aug 2016, floral and firmly structured black cherry liqueur and dark plum with anise and thyme notes, long and linear medium-full bodied, concentrated slightly extractive palate with earthiness and toasty ok spices, grainy tannins, long cellaring style (*****1/2)

Quartz Reef Central Otago Pinot Noir 2013

Purchased: Not ($A50/$NZ45)

Drink:  2019

(GXY) Tasting:  Dec 2015, warm , dry vintage, from biodynamic Bendigo Estate vineyard, small whole bunch inclusion, concentrated dark cherry, blood plum and raspberry with anise, thyme and leather notes, medium-full bodied with graphite minerals, toasty and oaky cinnamon/clove/vanilla finish and powdery tannins (****)

Quartz Reef Methode Traditionelle Vintage 2009

Purchased:  Not ($NZ45)

Drink: 2018

(GXY) Tasting: Mar 2015, 87% Chardonnay, 13% Pinot Noir, 4 years on lees, focussed and elegant golden apple, white peach and lemon with well developed bready autolytic development, lively mousse and excellent length, finishes with hints of sea shell, well balanced (****1/2)

Quartz Reef Pinot Gris 2013

Purchased:  Not ($NZ26)

Drink: 2016

(GXY) Tasting: Mar 2015, 3.6 gms/l residual sugar, tastes sweeter than the residual sugar indicates, creamy and leesy pear and orange with quince and ginger notes, there’s also a whisper of almond on the nose, finishes dry and chalky with the grapefruit acidity cutting through the richness (****)

Quartz Reef Bendigo Estate Pinot Noir 2011

Purchased: Not ($A95/$NZ75)

Drink: 2020

(GXY) Tasting: Aug 2013, biodynamic, 5, 10/5, 777 and Abel clones, 100% destemmed but unfiltered, ripe and succulent black cherry and loganberry with thyme and asian spice notes, quite long and minerally with a backbone of firmish dusty tannins, integrated nutmeg/dark chocolate oak notes (33% new oak), very good length, less extracted and lower alcohol than the 2010 (****1/2)

Quartz Reef Central Otago Pinot Noir 2012

Purchased: Not ($A50/$NZ40))

Drink: 2017

(GXY) Tasting: Aug 2013, biodynamic, multi-clonal, small whole bunch inclusion, quite fragrant with a succulent medium-full bodied core of red and black cherries and plums with asian spice, violet florals and dried thyme notes, some graphite minerality, fairly overt wash of spicy and toasty cinnamon/clove/vanilla oak, powdery savoury tannins with some dark chocolate on the finish (****)

Quartz Reef Pinot Gris 2011

Purchased: $A32/NZ29

Drink: 2014

(GXY) Tasting:  Nov 2012, whole bunch pressed, in a rich, leesy but dry style (4 gms/l rs), estery pear and white peach with ginger and marzipan notes, viscous, slightly oily, palate with refreshing pink grapefruit acidity and a light phenolic grip (****1/2)

Quartz Reef Bendigo Pinot Noir 2010

Purchased: Not ($A95)

Drink: 2018

(GXY) Tasting:  Oct 2012, 115,  777 and Abel 5  clones, 6% whole bunch inclusion, unfiltered, long and concentrated, extracted core of black cherry and loganberry with thyme, marjoram and spice notes, minerally with a backbone of slightly astringent dusty tannins,  balanced nutmeg and bitter dark chocolate oak notes (16% new), very good length, my main quibble is with the 14.5% alcohol which gives some heat to the finish (****)

Quartz Reef Central Otago Pinot Noir 2011

Purchased: Not ($A55)

Drink: 2017

(GXY) Tasting:  Oct 2012, fragrant, plush and medium-full bodied dark cherry and plum with spice, violet and  dried thyme notes, some minerality, as usual the back half is rather dominated by the spicy and toasty oak, fine and savoury tannins with a dab of dark chocolate on the finish (***1/2)

Quartz Reef Bendigo Pinot Noir 2008

Purchased: Not ($A90)

Drink: 2018

(GXY) Tasting: June 2011, co-ferment of 10/5, 5, 115 and 777 clones, silky, long and concentrated core of black cherry and mulberry with thyme and spice notes, minerally with a backbone of slightly astringent dusty tannins, finishes with nutmeg and bitter dark chocolate oak notes (*****)

Quartz Reef Central Otago Pinot Noir 2009

Purchased: Not ($A50)

Drink: 2014

(GXY) Tasting: June 2010, blend of 10/5, 5, 115, 667, 77 and Abel clones, medium-full bodied and concentrated sweet blueberry and raspberry with dried thyme notes, bright expressive minerality, however, the back half is rather dominated by the spicy and toasty oak, silky tannins, a touch forward (***1/2)

Quartz Reef Bendigo Pinot Noir 2006

Purchased: Not ($A90/ $NZ80)

Drink: 2014

(GXY) Tasting: Feb 2009, co-fermented from 777 and 115 clones, unfined and unfiltered, a bit more taut and savoury than some recent vintages but its complexity and class is unmistakeable, black cherry and mulberry with thyme, pepper, nutmeg and autumn leaves notes, minerally undercarriage with dark chocolate and tobacco notes filling out the savoury finish, persistent grainy tannins, good regional expression (****1/2)

Quartz Reef Central Otago Pinot Noir 2007

Purchased: Not ($A50/$NZ45)

Drink: 2012

(GXY) Tasting: Feb 2009, the usual rich blend of 10/5, 5, 115, 667, 777 and Abel clones, rather ripe and a little sturdier than usual, spicy and medium-full bodied black cherry, plum and blueberry flavours with thyme and pepper notes, the firmish tannins are holding the structure together but it does seem to finish a bit shorter than usual (***1/2)

Quartz Reef Central Otago Pinot Noir 2006

Purchased: Not (($A50/ $NZ39)

Drink: 2015

(GXY) Tasting: June 2008, blend of 10/5, 5, 115, 667, 777 and Abel clones from the slightly warmer Bendigo and Pisa sub-region, big but complex showing red cherry, cranberry and dark plum, there is some attractive lemon thyme and violet notes alongside some rhubarb earthiness and sappy acids, slatey tannins with some coffee and sandalwood from the 37% new oak, needs time to settle but should develop nicely (****)

Quartz Reef Central Otago Pinot Gris 2005

Purchased: Not ($A34)

Drink: 2008

(GXY) Tasting: Feb 2007, pear and peach with some mandarin nuances, quite spicy and rounded with good texture, gentle dry finish (***1/2)

Quartz Reef Central Otago Pinot Noir 2005

Purchased: Not ($A45)

Drink: 2013

(GXY) Tasting: March 2007, powerful and dense showing dark plum, liqueur cherry and boysenberry, brambly palate with anise and allspice complexity, mocha-chocolate oak with fine grained and dusty tannins (****)