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
5 Stars Michael Cooper (2017 vintage)
"Certified biodynamic, the very classy 2017 vintage (5*) was estate-grown at Bendigo, hand-harvested and fermented and lees-aged in tanks. Bright, light lemon/green, it is highly scented and mouthfilling, with beautifully vibrant, well-ripened pear, lychee and spice flavours, showing excellent intensity, finely balanced acidity and a dry, lingering finish. It's already delicious."
94/100 Bob Campbell (2016 vintage)
“Impressively textural pinot gris - rich and silken smooth - with subtle citrus, green pear, ginger and bready lees flavours. Made in a bone-dry style, with good support from fresh acidity. A tight, youthful wine with development potential. To be released in October 2017 19/7/2017.” Drink 2017 - 2021
94/100 Wine Orbit, Sam Kim (2016 vintage)
"Complex and delightfully fragrant, the bouquet shows poached pear, baked apple and yellow floral characters with subtle spicy complexity. The palate is concentrated and plush, and delivers excellent mid palate weight and texture, wonderfully framed by refreshing acidity. This is weighty and opulent, while remaining vibrant and structured. Made from whole bunch pressed free-run juice, fermented using indigenous yeasts, malolactic fermentation then matured on lees until February. At its best: now to 2021. $32.00. www.quartzreef.co.nz. Nov 2017."
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If for any reason you are not entirely happy with your order or you suspect that they may be affected by a quality issue, please do not hesitate to contact us and we will remedy the problem straight away. Contact us on 0800 422 767.