Quartz Reef N.V. Methode Traditionnelle


'Insanely good drinking' - Wine Front 95 Points!
Raymond Chan 18.5/20 Points!
Five Stars Wine Orbit!
James Suckling 92 Points!

New Zealand, Central Otago
750mL
#Sparkling  #Sparkling White  #New Zealand  #Central Otago  

Details

Wine Front 95 Points!


"Biodynamic farming, lees maturation, attention to detail, great vineyard sites. Rudi Bauer of Quartz Reef has many positives in the manifestation of his life work. Beyond that, and so often it’s hard to separate the person who makes the wine from the wine itself, he’s an outstanding human. And hilarious. This wine leapt from the pack.


Incredible intensity, inward concentration, a knife edge of acidity in finely wrapped layers of toastiness, marzipan, brioche with a sleek, lean profile of green apple and citrus. Fine, fine bubbles add dimension and freshness. Aside its precision, it’s gorgeous to drink, refreshing the palate with each sip, leaving lingering detail of the presence of the wine. Insanely good drinking. It’s fine wine personified. Kudos here."


 Mike Bennie, Wine Front


Raymond Chan 5 Stars and 18.5/20 Points! 


"It is extremely interesting that although Central Otago was deemed the ideal region for methode traditionnelle production that there are only two producers who have made it a success commercially. Quartz Reef, with Rudi Bauer is the leader, supported very strongly by Akarua. There are a number of other producers who have entered the category, but at this stage, the quantities are small, and they have yet to register any real presence on the market. Rudi and Quartz Reef released their first method traditionnelle in 1998, and with two decades of constant refinement, the wines can be considered among the best sparkling wines in the country.


Bright, light golden-hued straw-yellow colour with pale green-gold hues on the rim, the bubbles very fine and moderately persistent The nose is full and up-front with bold and accessible aromas of yellow stonefruits melded with good intensity of fresh, bready-yeasty autolysis, the aromatics forming a deep core with presence and a hint of minerals. Dry to taste and medium-bodied, the palate is elegantly presented with a finely concentrated core of white and yellow stonefruits entwined with restrained bready-yeasty autolysis. The fruit is rich and is complexed by a firm thread of bready elements at the core, and the wine flows along a very fine-textured phenolic line. The effervescence adds a gentle creaminess, which carries to a rich and succulent, lingering finish with soft acidity. This is a beautifully balanced method traditionnelle with stonefruit and bready-yeasty complexities on a creamy palate. Serve as an aperitif and with seafood over the next 2-3 years. A blend of 62% Pinot Noir and 38% Chardonnay, hand-picked fruit from the 2016 vintage, fermented to 12.5% alc. and a dosage of 6 g/L RS, the wine spending 24 months on lees, disgorged early 2018."


 Raymond Chan


James Suckling 92 Points!


 

"Bright and attractive florals and hints of strawberries, leading to a palate that delivers pink grapefruit and light nectarines. Fresh, fruit-driven style here. A blend of pinot noir and chardonnay."


James Suckling

 


 

Sam Kim 5 Stars and 93 Points!

 


 

"A beautifully styled and composed methode, the inviting bouquet shows white stone fruit, lemon peel and apple blossom characters with subtle yeasty complexity. The palate is finely textured and brightly flavoured with pristine fruit flavours together with zesty acidity, wonderfully framed by creamy mouthfeel."

 


 

Sam Kim, Wine Orbit