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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 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 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.

Raymond Chan

Wine Reviews

Quartz Reef Pinot Noir 2011

Quartz Reef Pinot Noir 2011

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A bold, fleshy, generous red, biodynamic-certified. The 2011 vintage was estate-grown at Bendigo, hand-picked and matured for 11 months in French oak barriques (30 per cent new). Deeply coloured, very savoury and complex, it is firmly structured, with youthful, concentrated plum and spice flavours, sweet-fruit delights, and finely integrated oak. Best 2014+

Michael Cooper's Buyer's Guide to New Zealand Wines 2013 - Reviewed November 2012

Quartz Reef Bendigo Estate Pinot Noir 2011

Quartz Reef Bendigo Estate Pinot Noir 2011

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An emerging star of Central Otago. Designed for cellaring, it is estate-grown on a steep, north-facing, ‘seriously warm’ site at the north-east end of Lake Dunstan, at Bendigo Station. The 2010 vintage is a dark, authoritative wine, combining power with approachability. Likely to flourish for a decade, it is very savoury and nutty, with layers of very ripe plum, cherry and spice flavours, fine-grained tannins and a rich, rounded finish.

The 2011 is 'the single ferment that best expresses' the site. Deep and youthful in colour, it was matured for 11 months in French oak casks (16 per cent new). A beautifully flowing red with dense cherry, plum, spice and nut flavours, it is very full-bodied (14.5 per cent alcohol), but not tough, with buried tannins. A classic, thought-provoking, 'brooding' style, it's still a baby

Michael Cooper's Buyer's Guide to New Zealand Wines 2013 - Reviewed November 2012

Quartz Reef Pinot Gris 2011

Quartz Reef Pinot Gris 2011

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The 2011 vintage was estate-grown at Bendigo, hand-harvested and fermented and lees-aged in tanks.

It's a beautifully poised wine, mouthfilling, with vibrant, citrusy, spicy flavours, leesy notes adding complexity, and a crisp, dry (4 grams/litre of residual sugar) finish

Michael Cooper's Buyer's Guide to New Zealand Wines 2013 - Reviewed November 2012

Quartz Reef Methode Traditionnelle Vintage 2007

Quartz Reef Methode Traditionnelle Vintage 2007

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The 2000–2002 vintages were all outstanding, showing great vigour and complexity in a distinctly Champagne-like style, intense and highly refined. The 2007 vintage is a blend of Chardonnay (80 per cent) and Pinot Noir (20 per cent), grown at Bendigo, in Central Otago, disgorged after maturing for four years on its yeast lees. Pale, with a scented, lemony, slightly nutty bouquet, it is very vibrant, with lemony, limey flavours, creamy and yeasty, that float smoothly across the palate, and a tight, unusually dry (5 grams/litre of residual sugar) finish

Michael Cooper's Buyer's Guide to New Zealand Wines 2013 - Reviewed November 2012

Quartz Reef Methode Traditionnelle Rose

Quartz Reef Methode Traditionnelle Rose

Champagne and other sparklers are an essential over the festive season.

We look for the best available

A seriously good rose from one of our local producers, with an elegant creamy textured palate exhibiting delicate raspberry notes, silky citrus and a subtle toasty undercurrent.

Quartz Reef makes some of the country's most impressive bubbles, with this recent foray into pink resulting in one of the finest examples.

New Zealand Herald, Jo Burzynska, "Flowing Bubbles" - 14.11.12 - Reviewed November 2012

Quartz Reef Pinot Noir 2011

Quartz Reef Pinot Noir 2011

XXXXX 95/100

TOP 12 CENTRAL OTAGO PINOT

This drop is made from grapes grown on Quartz Reef's Bendigo vineyard.

Each of their six clones were picked and fermented separately with a small percentage of whole-bunch fruit for added complexity.

Aromatic pinot noir with a fragrant floral and red cherry aroma.  It's very pure and taut with a mix of spice, cherry and violet characters.  A finely stuctured wine with pleasantly drying, spicy tannins.  Linear and long on the palate.

Bob Campbell, Gourmet Traveller Wine Oct/Nov 2012 - Reviewed November 2012

Quartz Reef Bendigo Estate Pinot Noir 2011

Quartz Reef Bendigo Estate Pinot Noir 2011

XXXXX 96/100

My favourite Bendigo producer has really delivered a very classy wine this vintage.

Made from hand-picked grapes grown on a 15-hectare hillside vineyard.

The wine is a single ferment (that is, not a blend of several ferments).  It is matured in predominantly one-year-old French barriques and is intense, subtly smooth and succulent without the flatness that dogs some other wines from this promising district.

Linear, focused pinot noir that is beautifully structured and shows terrific aging potential.

Bob Campbell, Gourmet Traveller Wine Oct/Nov 2012 - Reviewed November 2012

Quartz Reef Methode Traditionnelle 2007

Quartz Reef Methode Traditionnelle 2007

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The complex 07 has citrus, apple, herb and lanolin aromas, with a touch of nuttiness that puts it in the slightly oxidative stable - a sort of Kiwi Bolly.

It's creamy in the mouth, big in flavour, dry on the finish.

Sarah-Kate Dineen praised its "lovely weight and carry".

Mainly chardonnay blended with 20 per cent pinot noir.

"Accountants will tell you sparkling wine is a stupid idea as you need to have three vintages in stock.  But when you've made it, you know that you have something outstanding in your pantry."  Rudi Bauer

Cuisine, Ralph Kyte-Powell, "Party Poppers" - Reviewed November 2012

Quartz Reef Methode Traditionnelle Rose

Quartz Reef Methode Traditionnelle Rose

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A rose made entirely from pinot noir, Quartz Reef's pale pink sparkling offers floral, plum and wild strawberry aromas endowed with biscuity richness and smooth texture.

It has mature flavour with plenty of concentration, reflecting the wonderful flavours Quartz Reef obtains at low sugar levels.

Crisp acidity keeps things snappy.

Cuisine, Ralph Kyte-Powell, "Party Poppers" - Reviewed November 2012