NV Quartz Reef Rose Methode Traditionnelle

95 POINTS

Bob Campbell MW - The Real Review

Made from 100% organic and biodynamically-grown pinot noir aged on the yeast lees in bottle for at least 18 months. An appealing wine with subtle cherry and raspberry flavours, a hint of nutty yeast autolysis and a suggestion of spice on the finish. Seductively soft and yet refreshing.

94 POINTS

Emma Jenkins MW - Decanter

Biodynamic Central Otago producer Quartz Reef makes some of New Zealand’s most exciting sparkling wines. The Rosé is made from 100% Pinot Noir and spends 24 months on its yeast lees, resulting in a fine mousse with harmonious strawberry, peach tea and brioche characters, excellent flavour depth, finesse and a fine chalky texture. Very good length.

94 POINTS

Bob Campbell MW - The Real Review

Mid coloured orange. Creamy wine with subtle crushed strawberry and brioche flavours. Dry with gentle acidity. Delicious wine that’s made from 100% Central Otago Pinot Noir. Very champagne-like

94 POINTS

Bob Campbell MW - The Real Review

Made from 100% pinot noir. Moderately deep orange tint. Explosive bubbles with a creamy texture and flavours that suggest strawberry and raspberry plus an attractive influence of nutty yeast autolysis

94 POINTS

Bob Campbell MW - The Real Review

Made from 100% Bendigo pinot noir with a minimum of 18 months en tirage. Exceptionally creamy, smooth-textured wine, with brioche and baguette crust flavours together with crushed strawberry and subtle floral characters. A deliciously fruity wine.

93 POINTS

Sam Kim - Wine Orbit

Rich and generously flavoured, this rose is immensely appealing with floral, strawberry, white peach and yeasty characters on the nose. The palate is opulent and expansive with creamy texture and a lengthy finish backed by crisp acidity. A seriously good rose with a lovely seductive feel. 12.5% Traditional sparkling cork.

93 POINTS

Huon Hooke - The Real Review

Full, obvious, smoked-salmon/orange colour. The bouquet is savoury and quite complex, smoky, toasty and toffee-like, with some age development but also freshness, which is more apparent on the palate. There, it's full-bodied and rich, strong and masculine in style, with a firm dry finish that lingers on and on. A big, generously proportioned bubbly whose acidity and structure holds it all together. (Minimum 24 months on lees)

93 POINTS

Gary Walsh - The Wine Front

NV: LR2010 Vinous, creamy, rosehip and red fruits, light yeast character. Composed, dry and savoury with salt biscuit over red fruit, some mouth perfume and a crisp long finish. Beautiful style.