Quartz Reef Methode NV and Vintage, Pinot Gris and Noir 2016, and Estate Pinot Noir 2015
Quartz Reef Methode NV and Vintage, Pinot Gris and Noir 2016, and Estate Pinot Noir 2015
02 October,2017
As one of the most experienced Central Otago winemakers, Rudi
Bauer has earned considerable respect.
Originally working with Rolfe and Lois Mills at Rippon in Wanaka at the
start of the 1990s, Rudi went on to establish Quartz Reef in the Bendigo
sub-region in 1996, in partnership with Trevor Scott and John Perriam. A pioneer in that district, Rudi recognised
the attributes of soils and aspect, as well as the region being the warmest in
Central Otago. Pinot Noir is the focus,
and the Quartz Reef wines are regarded as among the best in Central Otago,
reflecting the Bendigo regionality. But
method traditionnelle wines, based on Pinot Noir and Chardonnay have also
proven to be of wonderful style and quality.
These stars are supported by excellent Pinot Gris and Rosé. There are tiny amounts of Gruner Veltliner
made from vines planted in 2008, no doubt a nod to Rudi’s Austrian
homeland. The Quartz Reef estate is
organic and Demeter biodynamic certified.
Here, I review the new Methode NV and Vintage 2012, the 2016 Pinot Gris
and Pinot Noir, and 2015 ‘Bendigo Estate – Single Ferment’ Pinot Noir. www.quartzreef.co.nz
Sparkling Wine from New Zealand – Otago Review Date - 30-Sep-2017  18+/20Bright 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. Lot 2015.
Certified Demeter biodynamic. 18.0+/20 Oct 2017
RRP $33.00
Full, bright light-golden hued straw-yellow colour with a
suggestion of blush, and persistent, vigorous bubbles. The bouquet is gently full with soft and
delicately interwoven aromas of white and yellow fruits, lifted florals, and
very fine, subtle bready autolysis, the aromatics refreshing and steely. Dry to taste and medium-bodied, tight and
cutting flavours of white stonefruits are entwined with delicate yeasty
autolysis notes, and build in intensity.
The mouthfeel is crisp and racy, with refined effervescence. The palate follows a very subtle, dry
phenolic line, carrying the wine to a long, mouthwatering, dry finish. This is an elegant, refined, refreshingly
racy and dry methode traditionnelle with subtle autolysis. Serve as an aperitif over the next 3+ years. Hand-picked fruit, 65% Pinot Noir and 35%
Chardonnay, fermented to 12.5% alc., with 7 g/L dosage, the wine aged a minimum
of 24 months on lees. Lot L2011. 18.0+/20 Apr 2014 RRP$32.00
|
|
Sparkling Wine from New Zealand – Otago Review Date - 02-Oct-201718.5+/20Bright, pale straw-yellow colour, lighter on the edge, with
very fine, moderately persistent bead.
This has a very fresh and intense, deep nose of white and yellow
stonefruits melded into a concentrated core of complex bread and yeasty
autolysis along with nutty elements and minerals. This has depth and opens in volume with
aeration. Dry to taste, the palate is
elegantly concentrated with a fine and firm heart of white stonefruits and
florals, intermixed with subtle notes of citrus fruit, yeasty autolysis and
nutty interest. The mouthfeel features soft
effervescence and the wine flows seamlessly, carrying to an elegant and slender
finish with lingering notes of bread and yeasty autolysis. This is a refined and intense
Chardonnay-based methode with soft and seamless flow and complex bready, yeasty
and nutty nuances. Serve as an aperitif
and with shellfish over the next 3-4 years. Hand-picked fruit on 22 March 2012, a blend of
91% Chardonnay and 9% Pinot Noir, fermented in bottle to 12.5% alc. and 6 g/L
RS, the wine aged 46 months on lees with disgorging from spring 2016. Lot 20212.
Certified Demeter biodynamic. 330
dozen made. 18.5+/20 Oct 2017
RRP $49.00
|
|
|
|
Pinot Noir from New Zealand – Otago Review Date - 30-Sep-201718.5+/20Moderately deep ruby-red colour with slight purple hues,
lighter on the rim. The nose is firmly concentrated
with a fine and intense core of dark-red cherry and berry fruit, entwined with
raspberry notes, red florals, dark herbs and notes of liquorice and
minerals. Medium-full bodied, the palate
has rich and sweet flavour of dark-red cherries and berry fruit with nuances of
raspberry liqueur., unfolding subtle floral and thyme herb elements. The palate has excellent depth, concentration
and extraction, with considerable fine-grained tannin textures forming a strong
backbone and line. The acidity is fresh
and lacy, contributing to the drive and vitality, and the wine carries to a
long and sustained finish of raspberry liqueur, liquorice and herbs. This is a rich and sweet-fruited Pinot Noir
with dark-red cherry, berry and raspberry flavours, a concentrated palate and
plenty of fine-grained tannin extraction with a vibrant finish. Serve with wild duck and pork dishes over the
next 7-8+ years. Hand-picked fruit,
clones 10/5, 5, 115, 667, 777 and Abel, from the ‘Bendigo Estate’, vines 16-19
y.o., indigenous yeast fermented with 7% whole bunches to 14.0% alc., the wine
aged 12 months in 28% new oak. Certified
Demeter biodynamic. 18.5+/20 Oct 2017
RRP $49.00
|
|
Pinot Noir from New Zealand – Otago Review Date - 09-Dec-201719.5/20
Very dark, deep, purple-hued ruby-red, with black tints. The nose is full and voluminous with great
depth of rich and ripe black-berried fruits, dark herbs and whole bunch inputs,
along with nutty oak and iron-earth minerals and liquorice suggestions. This has immense depth. Remarkably rich, fulsome and complex on
palate, with sweet and opulent fruit with layers of savoury, balancing
complexity, with matching structure. The
wine has acid vitality and multi-dimensional in its presentation. A single ferment, named ‘Titi’, selected to
best express the ‘Bendigo Estate’ vineyard. Hand-picked 115 clone fruit, from
the mid-section of the vineyard, vines 16 y.o., indigenous yeast fermented with
20% whole bunches to 14.0% alc., the wine aged 15 months in 16% new oak.
Certified Demeter biodynamic. 125 dozen made.
19.5/20 Nov 2017 RRP $85.00 Even ruby-red colour with slight garnet hues, a little paler
on the edge. This has a powerfully
concentrated and bold nose with aromas of ripe black cherry and berry fruits
along with subtle notes of dark herbs and black mineral elements, unfolding
violet and black-red florals. This has
considerable depth, concentration ad intensity.
Medium-full bodied, the palate has rich and vibrant, mouthfilling
flavours of ripe black berries and blackberry fruit entwined with dark herbs
and complexing whole bunch stalk notes, and mineral nuances. The fruit is deeply packed, but exudes
sweetness and richness, filling the palate with breadth. The fruit sweetness is balanced by plenty of
fine-grained tannins and structure, with integrated acidity. The wine has real drive, leading to a long
and sustained finish blossoming in flavour and richness. This is a very powerfully concentrated and
richly mouthfilling, black-fruited Pinot Noir with plenty of structure and
balancing grip. Match with casseroles,
slow-cooked game meat dishes and semi-hard cheeses over the next 10 years. A single ferment, named ‘Titi’, selected to
best express the ‘Bendigo Estate’ vineyard.
Hand-picked 115 clone fruit, from the mid-section of the vineyard, vines
16 y.o., indigenous yeast fermented with 20% whole bunches to 14.0% alc., the
wine aged 15 months in 16% new oak.
Certified Demeter biodynamic. 125
dozen made. 19.5/20 Oct 2017
RRP $85.00
|
|
|
|
|
|