Quartz Reef

Planted on New Zealand’s largest quartz deposit, Quartz Reef specializes in the creation of exceptional Sparkling Wine and Pinot Noir. Once the focus of a gold strike in the 1860’s this site is now a thriving vineyard. The north-facing vineyard is situated to absorb the heat of the sun and the heat retaining properties of the quartz soils store and reflect this heat increasing the ripening of grapes in the cool Central Otago climate.

Utilizing biodynamic wine growing practices, winemaker Rudi Bauer has a mission to make wines that capture the essence of Central Otago. Rudi earned degrees in viticulture and winemaking in his native Austria before moving to New Zealand in 1985 as assistant wine maker at Mission Estate in Hawkes Bay. Since then, Rudi has been honing his craft in many of New Zealand’s regions as well as Oregon and Burgundy. As one of Rippon Vineyard’s pioneer winemaker’s, Rudi won Central Otago’s first gold medal for Pinot Noir in 1991. And now, as owner/winemaker of Quartz Reef, Rudi is making the best wines of his career, being named 2010 New Zealand Wine Maker of the Year at the NZ Agricultural Society Royal Easter Show as well as the first New Zealander to be nominated for Der Feinschmecker Wine Awards in Germany as International Wine Maker of the Year.

Station Imports is proud to be able to share the distinctive expression of Quartz Reef wines with people who not only love wine but also sense the origin of the vines.

Established: 1996
Acres: 74
Wine Maker: Rudi Bauer
Production: 10,000 cases

Click here to learn more about biodynamic Wine

Pinot Noir 2008

A quartz outcrop

Central Otago Vineyard

Quartz Reef Varietals

Quartz Reef Pinot Noir

Quartz Reef M. Traditionnelle NV

Quartz Reef

Quartz Reef Tasting Notes

Quartz Reef Pinot Noir 2008

Vineyard: Quartz Reef, Bendigo Estate, Central Otago

Winemaker: Rudi Bauer Pinot Noir Clones: 10/5, 5, 115, 667, 777 & Abel

Vine Density: 5000-8000/hectare

Dates picked: March 27th-April 7th

Yields: 4.5 tonnes per acre Wine analysis at bottling: pH 3.28; TA 7.8g/L; Brix 24.2; Alc 14.5%

Winemaker’s Notes: The winemaking was very much in keeping with the traditional practices from the old world. The winemaker, Rudi Bauer, has combined these techniques, and his personal understanding, to create this wine. Each Pinot Noir clone was kept separate with 86% being de-stemmed in small batches between 2-6 tonnes with 4-7 days cold maceration.

Hand plunged. Partly indigenous yeast fermentation peaked at 33-35 degrees Celcius. Post fermentation maceration over 6-9 days, depending on tannin structure, before being pressed into French oak, of which were 33% new, 40% 1 year old and 27% 2 years and older. The wine underwent malolactic fermentation in spring and received an egg white fining for settling before bottling in June 2009.

Tasting Notes: The Pinot Noir 2008 is intense and typical of our Bendigo Estate Vineyard- Concentrated with sweet blueberry spice of silky texture and muscular tannins. A deep bright red color with a bouquet of thyme and spiced wild berries. Flavors of chocolate and ripe dark cherry with round fine lasting sweet glazed tannins.

Cellaring potential: 5-8 years Reviews/Scores: 88 points Stephen Tanzer’s International Wine Cellar Sept/Oct 2010

Tasting Note Print Version

Quartz Reef Methode Traditionnelle Non Vintage

Vineyard: Quartz Reef, Bendigo Estate, Central Otago

Winemaker: Rudi Bauer

Vine Density: 5000-8000/hectare

Wine analysis at bottling: pH 3.18; TA 8.6g/L; Alc 12.5%; 8 g/L

Winemaker’s Notes: Quartz Reef Methode Traditionnelle is a wine of distinction, made in the traditional method to achieve elegance and finesse. Focused, fresh and crisp with a beautiful balance and length. Aselected 76% Pinot Noir and 24% Chardonnay from our estate vineyard in Bendigo, Central Otago. Bottle fermented and aged on lees, then riddled and disgorged by hand from the late 2009.

Tasting Notes: Color: Pale Yellow.

Bouquet: Royal gala apple with a hint of lime, brioche

Palate: Flirtatious, Moreish- Enhanced by an invigorating cool, creamy acidity

Reviews/Scores: 90 points: Neal Martin, Wine Advocate “I doubt you will find a better Non Vintage New Zealand sparkler Bob Campbell MW- “It’s got a great texture and satisfyingly dry finish. Sophisticated sparkler with character”

Tasting Note Print Version