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.
Bottle fermented and aged on lees. Riddled and disgorged by hand from early 2018. A sparkling wine exuding elegance and finesse. Pale yellow with a bouquet of Royal gala apple and hints of lime and brioche. On the palate, this is flirtatious and moreish. Enhanced by an invigorating cool, creamy acidity. Focused, cool and crisp with beautiful balance and length.
Yellow in colour with a bouquet of Granny Smith with a hint of strawberries, creamy. Palate is refreshing, vibrant, ‘more’ish’, poised with fruity acidity and lees.
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.
It is quite a feat to craft a sparkling wine that captures richness within a frame of delicacy. Quartz Reef has met the brief impeccably, celebrating the power of Central Otago pinot noir (almost two-thirds of the blend) in its rich stone fruit, mixed spice and baked apple glory, then toning it with the pink grapefruit and preserved lemon notes of chardonnay. It pulls accurately into a well-balanced finish of mineral presence and taut acidity, carrying with impressive line and persistence, finishing with a refreshingly low dosage of 8g/L of sweetness.'
NICK STOCK - JAMESSUCKLING.COM
A masterful sparkling with abundantly fresh nectarine, white peach and lemon citrus. The palate swings more into grapefruit territory and holds a neat, fresh and zesty stance. A savoury and stony finish. Drink now.'
Vibrant, crisp green apple, pear and peach flavors are accented by notes of lemon zest, toasted biscuit, honeycomb and dried white flowers. Finishes with a refreshing jolt of acidity. Drink now. –M.W.'
4½ stars. A pinot noir dominant crackingly good fizz with all the characters you would be impressed by - yeast, flintiness, lees influences adding biscuity notes and fresh, spicy strawberry fruits to the fore, lifted by a fine, lively mousse. Ready to be enjoyed. Goes with: Seafood Entrees.'
PENNY GRANT - STYLE MAGAZINE
Crunchy red apples and fresh lime, this wine has a super fresh and clean palate with long driving racy acidity to balance out the fresh Oysters, Mooloolaba prawns, Hervey Bay Scallops and Moreton Bay Bugs you will be consuming over this coming summer during long lunches at Blackbird bar and grill.'