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Wednesday, July 01, 2015
Jul 01, 2015
Vino Fino

From the Tastings - Quartz Reef

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Quartz Reef with Rudi Bauer

Rudi Bauer has been involved with winemaking in Central Otago for more than two decades. Originally from Austria, Rudi came to New Zealand in the 1980s and first worked at Mission before working with Rolfe Mills at Rippon in the early 1990s. A few vintages then at Giesens and in 1996 he helped found Quartz Reef along with Trevor Scott and John Perriam.  Initially using contract fruit, the 30 hectare bio-dynamic vineyard was established in the Bendigo loop. Sparkling wine was the first focus, with Pinot Noir and Pinot Gris added. The north-west facing Bendigo slopes provide fruit for the Pinot Noir and Gris wines and Chardonnay and Pinot Noir grown on the flatter area for the sparkling wines. Rudi's knowledge, low-key wit and wisdom provided a great backdrop to the stars of the tasting - the wines. The current releases are looking fantastic. Thanks Rudi! 

 

Vino Fino

Quartz Reef with Rudi Bauer

Rudi Bauer has been involved with winemaking in Central Otago for more than two decades. Originally from Austria, Rudi came to New Zealand in the 1980s and first worked at Mission before working with Rolfe Mills at Rippon in the early 1990s. A few vintages then at Giesens and in 1996 he helped found Quartz Reef along with Trevor Scott and John Perriam.  Initially using contract fruit, the 30 hectare bio-dynamic vineyard was established in the Bendigo loop. Sparkling wine was the first focus, with Pinot Noir and Pinot Gris added. The north-west facing Bendigo slopes provide fruit for the Pinot Noir and Gris wines and Chardonnay and Pinot Noir grown on the flatter area for the sparkling wines. Rudi's knowledge, low-key wit and wisdom provided a great backdrop to the stars of the tasting - the wines. The current releases are looking fantastic. Thanks Rudi! 

 

Vino Fino

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

Quartz Reef Rose
 A 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.   
$39.99    Special  $34.99

Quartz Reef Vintage 2009
The 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.     
$48.99    Special  $42.99

Quartz Reef Pinot Gris 2013
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 top.
$29.99    Special  $26.99

Brundlmayer Gruner Veltliner Terrassen 2014 (Austria)    
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 well.
$36.99    Special  $32.99

Quartz Reef Bendigo Vineyard Pinot Noir 2013
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.    
$47.99    Special  $39.99

Quartz Reef 2010 (from magnum available on order)
Supple and rounded with ripples of flavour. Developing nicely.     
$96.99    Special  $86.99

Quartz Reef Bendigo Estate 2012
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".      
$85.99    Special  $75.99‚Äč

Quartz Reef Bendigo Estate 2008  

(3 litre Jeroboam)
As an 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 beautiful wine.