NV Quartz Reef Methode Traditionelle

95 POINTS

Bob Campbell MW - The Real Review

Pinot Noir (61%) and Chardonnay (39%) from the Bendigo district of Central Otago. Weighty wine with an appealing bite of fresh acidity that transforms to a soft and beguiling suggestion of sweetness on the finish. A nice mix of austere citrus and mineral fruit flavours with fine, toasty autolysis. Bone dry

95 POINTS

Bob Campbell MW - The Real Review

A blend of pinot noir (67%) and chardonnay (33%). Open this wine with great caution. When I last opened a bottle it emptied half its contents into my computer which died a sudden death. This time I was ready with a bucket and pointed the bottle well away from my (new) computer, but still managed to froth a large glassful into my printer, which miraculously survived! The wine has a pale-pink hue and lovely toasty brioche yeast autolysis flavours together with just a hint of strawberry. The texture is ethereal and the balance perfect, with a gently drying finish. Very impressive, if a little exhuberant, fizz

94 POINTS

Bob Campbell MW - The Real Review

Bone-dry but not austere sparkler in quite a flavoursome, pinot noir-dominant style. A weighty wine with a robust texture and lengthy finish. Brioche, ginger, toast, and citrus flavours.

94 POINTS

Bob Campbell MW - The Real Review

A blend of organic/biodynamic pinot noir and chardonnay grown on a steeply sloping Bendigo vineyard. A quite rich and textural sparkler, with toasty yeast autolysis, oyster shell and tangy citrus flavours. The wine has an ethereal texture and a pleasantly dry finish.

93 POINTS

Tyson Stelzer

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.'

93 POINTS

Huon Hooke - The Real Review

A light straw and faintly taché colour, showing its red grape origins proudly. A complex wine showing some aged maturity and mellowness, then a very dry, full-flavoured palate which is energised by high acidity and a crisp, zesty finish. There are some brown apple elements but it's not faulty or even lacking freshness. Rich and full-bodied. Acidity cleanses the finish almost ruthlessly. Superb food-style bubbly.

93 POINTS

Bob Campbell MW - The Real Review

Made from grapes grown in the Bendigo district of Central Otago. This wine blends the best features of both components with lightness, elegance and green apple characters from Chardonnay and a weightier richness plus a subtle strawberry influence from Pinot Noir. Bottle age on the yeast lees has introduced a nutty, brioche complexity to the wine. It’s got a great texture and satisfyingly dry finish. Sophisticated sparkler with character

93 POINTS

Bob Campbell MW - The Real Review

A blend of pinot noir (74%) and chardonnay. Rich, creamy méthode with a pleasing bone-dry finish. The wine has a good balance between fresh fruit and nutty yeast autolysis.