James Suckling
Aromas of brioche, citrus zest and toasted almonds. The palate is fresh and complex with bright acidity and a long, mineral-driven finish. Drink or hold. Points: 92/100
Quartz Reef Methode Traditionnelle Brut NV
Central Otago,
New Zealand
RRP:
$43.00
$32.00
(You save
$11.00
)
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About this Wine
country
New Zealand
region
Central Otago
variety
Sparkling
Style
Sparkling White
vintage
NV
closure
Cork
Alcohol vol.
12.5
volume
750
Brands
Quartz Reef
Tasting Notes
Aroma
Royal gala apple with a hint of lime and brioche.
Appearance
Pale yellow.
Palate
Flirtatious, Moreish - enhanced by an invigorating cool, creamy acidity.
Vinification
20th-22nd A hand-picked, March 2012, selected blend of 58% Pinot Noir and 42% Chardonnay from our Demeter certified biodynamic Bendigo Estate Vineyard. Bottle fermented and aged on lees for 24 months. Riddled and disgorged by hand.
Reviews
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Stephen Wong
Layered and restrained aromas of red apple, yellow plum, sourdough and seashell unfold from this taut and energetic wine with very fine, persistent effervescence. The palate is long and controlled, driven by salivating acidity, saline minerality and sweet herbal nuances before tightening up to the just off-dry finish of lingering, crisp fruit. Lovely fruit concentration here, with steely elegance to offset. A sophisticated sparkling wine. 01/2024 disgorgement. Points: 93/100
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Jancis Robinson
76% Pinot Noir, 24% Chardonnay. Based on 2020 plus 15–18% reserve wines. Disgorged August 2022. RS 4 g/l. 5,200 dozen production. Clones came from Cloudy Bay. Very pale salmon pink! Clean, round and fruity. Bone dry. Very fine. Lots of flavour considering the short tirage. Rudi thinks this is because of the low yield. Clean and long. Great balance. 16.5
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James Suckling
A fresh, pink-berry nose with honey and light pastry aromas on offer. The palate has a bright, ripe red-berry core with a fleshy texture. Soft, bright and fresh. Dry finish. Drink now. Points: 92/100
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Bob Campbell
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. Points: 93/100
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Nick Stock
A fresh, pink-berry nose with honey and light pastry aromas on offer. The palate has a bright, ripe red-berry core with a fleshy texture. Soft, bright and fresh. Dry finish. Drink now. Points: 92/100
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Bob Campbell MW
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. Points: 94/100
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Blown Away By New Zealand's Central Otago
Palate strength and definition are the highlights of this red-grape-dominant (72 per cent pinot noir, 28 per cent chardonnay) Champagne-method bubbly. It’s very much in the stonefruit flavour quarter, though age-derived breadiness and yeastiness also play their roles. Serve as an aperitif or with simple seafoods such as freshly shucked oysters.
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Michael Cooper
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