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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 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 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.

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

Swap toil, trouble for fizz and bubble

The holidays are upon us and what better way to celebrate than with some "sparkle" before, during and after.

"And don't forget New Zealand bro ... excellent sparkling wine"

Quartz Reef Methode Traditionnelle Rose Pinot Noir, Central Otago NV:

A rich, ample, full-flavoured rose with rosewater and some Turkish delight aromas, along with a youthful, zesty, hot-pink colour.

Huon Hooke - Wine The Age Sydney Morning Herald - Reviewed December 2013

WINE OF THE WEEK - New Zealand Listener

WINE OF THE WEEK - New Zealand Listener

Quartz Reef Pinot Noir 2012

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Estate-grown at Bendigo and certified biodynamic, this is a bold, generous red with sweet-fruit delights and deep, ripe cherry, spice and nut flavours, deliciously savoury and supple.

Michael Cooper - WINE Listener - Reviewed December 2013

FESTIVE FIZZ

Quartz Reef Methode Traditionnelle Rose

I have a weakness for a rose sparkling wine and particularly for this outstanding example from Central Otago.  Quartz Reef has been steadily refining its sparkling wine styles over many years and has hit the jackpot with this latest release.  A delicate blush of colour and a tease of crushed strawberry make this a very seductive wine.

Bob Campbell - KiaOra: Air New Zealand In-flight Magazine - Reviewed December 2013

A prince of pinot noir

A prince of pinot noir

Rudi Bauer has had a big influence on countless Central Otago wines.

Born in Salzburg, Rudi Bauer (53) worked in Austrian and German wineries before arriving at the Mission, Hawke's Bay, in 1985.  Appointed winemaker at Rippon Vineyard, Wanaka, in 1989, Bauer has since exerted a behind-the-scenes influence on countless Central Otago wines and today fashions acclaimed pinot noirs, pinot gris and sparklings under his own label, Quartz Reef.

What is it about pinot noir that intrigues you?

It's a variety that gets people thinking, with flavours and aromas that have been likened to a French railway station.  Pinot Noir always triggers a conversation.  It's a fragile variety, but it's comfortable with that, and it speaks so much of the land on which it is grown.

What have been the key changes in Central Otago pinot noir since you arrived?

Since the mid-late 1990s, there's been a big jump in the number of professional viticulturists and winemakers, so major improvements in site selection, crop levels, clonal selection and canopy management.  We are making better-structured wines, getting away from overtly fruit reds to savoury, silky pinot noirs with layers of flavour.

Central Otago has 5% of the country's vineyard area but 18% of its wine producers.  Are there too many people making too many labels?

Around the world, pinot noir is typically made at small domaines.  If you go to Burgundy, they'll have just one or two barrels of their grand cru.  And lots of people like to live in Central Otago - it attracts lifestylers who want to make their own wine.

Rather than emulating the rich, slightly sweet style of Alsace, your pinot gris is crisp and dry.  Why is that?

We've always made it to be consumed in restaurants, where a dry style is more versatile with food.  They drink well at three-to-five years old; our 2005 is still in great shape.

Your sparkling wines are consistently impressive, so why does Central Otago produce only a trickle of fizz?

Bubbly production needs a long-term outlook, because the returns are faster for pinot noir.  And it takes ages to get recognition for a sparkling wine of superior quality - many consumers just drink the label.

New Zealand Listener; December 7-13 2013, Issue 3839

Link to partial article here

Michael Cooper - WINE Listener - Reviewed December 2013