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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 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

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.

Wine Reviews

Drinking naturally: wine as nature intended

 Drinking naturally: wine as nature intended

This month Element kicks off its 'Drinking Naturally' column, where we celebrate those making wine the way it used to be made, naturally, where the season and earth are indelibly marked on the flavour of the wine.

Wine is about as down to earth as you can get. It comes from the fields, from the dirt. This fact isn't hidden, it's celebrated - and rightly so. I've lost count over the years of the number of brilliant wine producers who have told me that great wine is grown not made.

So, welcome to Element magazine's Drinking Naturally column. Each month we will uncover and explore aspects of this country's naturally made beverages.

How wine is grown has a huge impact on its final quality and, especially, on its character. Wine is often matched to food but, most importantly, it needs to match the mood - and that is down to character. And character is what wine is all about.

QUARTZ REEF METHODE TRADITIONELLE SPARKLING ROSE


I have tried this alongside some far pricier French Champagnes and it doesn't just stand up, it takes the points with the grace and poise of a Dan Carter conversion. Rudi Bauer founded Quartz Reef in Bendigo with exacting plantings and vineyard management to create precisely the wine style he wanted, in this case; balanced, fragrant and delicious. BIODYNAMIC. $35

Read full report here

Timothy Giles - The New Zealand Herald - Reviewed November 2013

Six Vegan Champagnes and Bubblies for Christmas

Six Vegan Champagnes and Bubblies for Christmas

Quartz Reef Methode Traditionnelle Brut NV

This is the benchmark of the developing Central Otago methodes. It is pinot noir dominant, which gives a nice depth and body. Rich nose of brioche, baked apples and yeast, but the palate has a lovely lime citrus acidity with a lengthy mineral finish.

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Robbie - Veggie.co.nz - Reviewed November 2013

More Power To Pinot But Which Ones?

More Power To Pinot But Which Ones?

How to by Pinot Noir?

Simple: Reach for the trickles of wine from great producers.

Top new Central Otago Pinot Noirs

Quartz Reef Pinot Noir 2012

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This column was first published in The Dominion Post, Christchurch Press and Waikato Times Your Weekend magazine on 16 November 2013

Joelle Thomson - Vino - Reviewed November 2013

"Party Time"

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This increasingly Champagne-like, non-vintage bubbly is estate-grown at Bendigo in Central Otago and lees-aged for at least two years.  The latest release is a blend of pinot noir (65%) and chardonnay (35%).  Pale and vivacious, it is instantly appealing with peachy, biscuity flavours, a sliver of sweetness balanced by lively acidity and excellent richness, complexity and harmony.  Certified biodynamic. $34

Michael Cooper - WINE Listener - Reviewed November 2013

Wine: Seductively, seriously pink

Wine: Seductively, seriously pink

Quartz Reef Methode Traditionnelle Rose NV

Crafted from 100 per cent pinot noir grown in certified organic, biodynamic vineyards in Bendigo, Central Otago; this has lovely, lifted, strawberry shortcake aromas, lively delicacy, freshness and finesse, with a creamy, lingering length of flavour. Delicious.

Full article here

Yvonne Lorkin - Bay of Plenty Times - Reviewed November 2013

"celebrate with our pick of sparkling wines"

Quartz Reef Methode Traditionnelle Brut NV

Quartz Reef's Rudi Bauer is responsible for some of the country's most refined sparkling wines, with this elegant example from his Bendigo Estate vineyard layering notes of pear and apple over a savoury undercurrent and exhilarating line of citrus and flinty mineral

From Glengarry, Caro's, Fine Wine Delivery Company and The Village Winery.

Read article here

Jo Burzynska - Viva Food & Drink, New Zealand Herald - Reviewed November 2013

EFFERVESCENT EXCELLENCE

TOP 10

“Delicate and lovely” was how Eveline Fraser described this wine from Rudi Bauer’s highly rated Central Otago winery.  It’s a vibrant, zippy drop, with apple and citrus fruit of impressive purity enhanced by a good use of a subtle thread of sweetness. The ultra-fine, lean-boned palate has a delicious lip-smacking quality. A great aperitif.

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Cuisine Magazine Issue 161 - Reviewed November 2013