Quartz Reef Methode Traditionelle NV
The current release is as good
as any I can recall. This is predominately from the 2012 vintage (batch L2012).
58% Pinot Noir and 42% Chardonnay, bottle fermented and aged for 24 months on
lees before hand riddling and disgorging. It has a lovely amalgam of fresh
broiche and citrus fruit flavours.
$35.99 Special $28.99
burnished golden rose colour this has toasty, pink fruits (including pink
grapefruit), strawberry and a hint of shitake mushroom. Someone suggested
rhubarb pie! Sound exotic? Well it is rather.
Quartz Reef Vintage
vintage is predominately Chardonnay - 87%. This could easily be compared with a
very good Champagne. Light and almost ethereal on the palate, with supreme
finesse - the wine just seems to lightly dance on the mid-palate - almost
disappearing - before filling out on the end. With 4 years in the bottle before
disgorging, there is quite an amount of power here.
Quartz Reef Pinot Gris
Whole bunch pressed, minimum settling followed by
warmish indigenous yeast fermentation until dryness and kept on yeast lees, for
8 months. A relatively neutral variety - Rudi likens it to a "white painting" -
it is the textural qualities that set it apart and make it sing with food. Hints
of apricot with a dash of sour cream on the
Brundlmayer Gruner Veltliner Terrassen
We included this Austrian wine for two reasons.
Firstly because Rudi is of Austrian birth and secondly the last time Rudi
visited, he mentioned that he was playing around with the variety, but nothing
has been forthcoming thus far. Watch this space.
Part of a selection of wines
we have from Brundlmayer, this is their estate selection, and even at this level
you can see that NZ Gruner Veltliner has a way to go. A mix of pithy green
fruits and white pepper. The textural weight is quite deceiving and I can assure
that it is a very good food wine. Try it with Thai - it works very
Quartz Reef Bendigo Vineyard Pinot Noir
The Pinot Noirs are where Quartz Reef really shines. We were
able to taste over the different vintages. Now labelled as "Bendigo Vineyard",
as it is all from the single estate. An excellent vintage for this label. A dark
colour and quite plush, yet a dense, tight palate. Dark red fruits, mineral, a
hint of earthiness. Seriously good.
Quartz Reef 2010 (from magnum available
Supple and rounded with ripples of flavour. Developing
Quartz Reef Bendigo Estate
The Bendigo Estate is a barrel selection from the best parcels,
vinified separately (i.e. the best of the best). This has quite a subtle palate
entry that unfolds out in layers into the mid and back palate. As Rudi said,
this has "much more information".
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Quartz Reef Bendigo Estate 2008
(3 litre Jeroboam)
extra special treat Rudi brought along a Jeroboam of the 2008 Bendigo Estate.
Although it may have had a hint of cork taint (we weren't sure) this showed the
benefit of bottle age. Strength, finesse, balance and power combined into a