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In Central Otago, every day is a holiday. This landscape is so fantastic and the region is so strkingly beautiful and it's a bonus to grow grapes so well here.<br /><br />Rudi Bauer Quartz Reef applies the proven winemaking talents of Austrian-born Rudi Bauer, who continues to enjoy & explore the Pinot Noir's many dimensions, and the convergence of the old and the new wine worlds. As a pioneer of Central Otago, Rudi Bauer understands and believes with a passion in the wonderful future for Central Otago as a fine wine growing region. With two decades of experience making first-class wine there, he sees himself at the beginning of the journey, one that will by necessity be carried on by generations after him.<br /><br />Raymond Chan In Central Otago, every day is a holiday. This landscape is so fantastic and the region is so strkingly beautiful and it's a bonus to grow grapes so well here.<br /><br />Rudi Bauer As a pioneer of Central Otago, Rudi Bauer understands and believes with a passion in the wonderful future for Central Otago as a fine wine growing region. With two decades of experience making first-class wine there, he sees himself at the beginning of the journey, one that will by necessity be carried on by generations after him.<br /><br />Raymond Chan

In Central Otago, every day is a holiday. This landscape is so fantastic and the region is so strkingly beautiful and it\'s a bonus to grow grapes so well here.

Rudi Bauer

Wine Reviews

Double Gold at the Six nations Wine Challenge!

Six Nations Wine Challenge Awards

We are very excited and proud to announce that our Methode Traditionnelle Vintage 2013 Blanc de Blancs has just been awarded Double Gold Medal and our Bendigo Estate Single Ferment Pinot Noir 2016 has been awarded a Gold Medal in the 2018 Six Nations Wine Challenge!

Six Nations Wine Challenge - Reviewed October 2018

Single Vineyard Pinot Gris 2017: Awarded 91 Points

Awarded 91 Points

A rich array of ripe nectarines and green pears with some sweet apple pastry, too. The palate has a smooth texture with concentrated pear and apple flavors. Really smooth and supple. Fresh with plenty of flavor.

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James Suckling - Reviewed October 2018

Pinot Noir 2017: Awarded 94 Points

Awarded 94 Points

This is a very good pinot, delivering a mix of powerful fruit and a focused structure. Violets and ripe red cherries sit amid gently stony, flinty nuances, leading to a palate that has a succulent, lithe and juicy core of vibrant cherries and chalky tannins. Great pinot.

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James Suckling - Reviewed October 2018

Bendigo Estate Single Ferment Pinot Noir 2016: Awarded 95 Points

Awarded 95 Points

A strong serving of toasty and spicy oak, across ripe black-cherry aromas. The palate has plush, deep-set richness and ripeness; flavors of mocha-laced black cherries abound. A bold, assertive style that’s utterly delicious.

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James Suckling - Reviewed October 2018

Franz Ferdinand Pinot Noir 2015: Awarded 96 Points

Awarded 96 Points

A selection from the eastern section of the vineyard, this has an elegant, powerful feel with bright, pure red-cherry aromas and flavors, delivered with a scintillatingly fine-boned tannin structure. Long, pure and immaculately fresh pinot.

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James Suckling - Reviewed October 2018

Methode Traditionnelle Rose NV: Awarded 91 Points

Awarded 91 Points

Clear pink fruit with a gently creamy edge of fresh bread dough, leading to a palate that has bright and light red-berry flavors with a smooth, fresh and lightly bready finish. Pure pinot noir.

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James Suckling - Reviewed October 2018

Methode Traditionnelle Brut NV: Awarded 92 Points

Awarded 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.

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James Suckling - Reviewed October 2018

Methode Traditionnelle Vintage 2013 Blanc de Blancs: Awarded 93 Points

Awarded 93 Points

A very complex nose with grilled cashews, fresh bread dough, chalk, lemons and dried peaches. The palate has a crisp, assertive stye with plenty of acidity and pithy lemons. Long, crisp and layered with freshly baked brioche to close. A blend of 91 per cent chardonnay and nine per cent pinot noir.

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James Suckling - Reviewed October 2018