We experienced an extraordinary summer resulting in the hottest growing season ever in Central Otago’s modern history. Early flowering and ripening meant our normal six months of growing was condensed into a compact five months. February rain brought relief for the vines and enabled them to achieve physiological ripeness, and warmer than normal nights led to lower acidity. As a result harvest was brought forward to achieve optium balance. Hand-picked in ideal condition and ripeness on the 16th, 19th and 20th March. Whole bunch pressed, minimum settling followed by natural fermentation and aged on yeast lees for 10 months during which full malolactic fermentation occured. Bottled on the 19th February 2019.
An alluring bouquet of white stone fruit, honey, wild fennel and nutmeg enhanced by a smooth lush texture with a rich yet dry finish. The perfect food wine.
It is now well established that Central Otago produces outstanding Pinot Noir and Quartz Reef is no exception. Firm and intense with notes of ripe black cherry, pomegranate and spice, the maturing sun drenched slopes of our Bendigo Estate vineyard continues to produce Pinot Noir of exceptional expression and structure. The Quartz Reef Pinot Gris is made in a rich bone dry style which compliments foods of all flavours. 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. Easily New Zealand's most Champagne-like Sparkling Wine.