Named after New Zealand’s largest quartz rock deposit that underlies the company’s vineyards at Bendigo, Central Otago. Split between two vineyards, Quartz Reef has 30 hectares cultivated within this sub-region. The principal Bendigo Estate Vineyard site is a 15 hectare north facing slope comprising arid clay, fine gravel and quartz soils. Originally planted to Pinot Noir, with a planting density of between 5-8,000 vines per hectare, the site also holds Pinot Gris and Chardonnay on various rootstocks. Both varietals are planted with a density of between 3,500-5,000 vines per hectare. Adjacent to this is the modestly north sloping 15 hectare vineyard comprising Waenga (fine sandy loam) and Molyneux (shallow sandy loam) soils. The vineyard serves to supply Quartz Reef with Pinot Noir and Chardonnay for Methode Traditionnelle sparkling wine production. Biodynamic.
What The Critics Say
95/100 Wine Orbit, Sam Kim
"It is substantial yet poised and structured, showing delightfully perfumed aromas of red/black cherry, floral, toasted almond and vanilla on the nose with nuances of clove and game. The palate delivers succulent mouthfeel, wonderfully enhanced by rounded texture and generous fruit intensity. It is beautifully styled and composed, and finishes impressively long and silky. At its best: 2018 to 2023. $49.00. www.quartzreef.co.nz. Nov 2017." Drink 2018 - 2023
5 Stars Michael Cooper
"Certified biodynamic, the classy 2016 vintage (5*) was estate-grown at Bendigo, hand-picked and matured for a year in French oak barriques. Full, bright ruby, it is fragrant and mouthfilling, savoury and supple, with deep cherry, plum, spice and nut flavours, showing excellent complexity. A very harmonious and 'complete' wine, it's already delicious, but also age-worthy."
18.5/20 Raymond Chan
"The nose is firmly concentrated with a fine and intense core of dark-red cherry and berry fruit, entwined with raspberry notes, red florals, dark herbs and notes of liquorice and minerals. Medium-full bodied, the palate has rich and sweet flavour of dark-red cherries and berry fruit with nuances of raspberry liqueur, unfolding subtle floral and thyme herb elements. The palate has excellent depth, concentration and extraction, with considerable fine-grained tannin textures forming a strong backbone and line. The acidity is fresh and lacy, contributing to the drive and vitality, and the wine carries to a long and sustained finish of raspberry liqueur, liquorice and herbs. Serve with wild duck and pork dishes over the next 7-8+ years. Hand-picked fruit, clones 10/5, 5, 115, 667, 777 and Abel, from the ‘Bendigo Estate’, vines 16-19 y.o., indigenous yeast fermented with 7% whole bunches to 14.0% alc., the wine aged 12 months in 28% new oak. Certified Demeter biodynamic. 18.5+/20 Oct 2017 " Drink 2017 - 2025
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