Want to always know the latest?

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

Wine Reviews

Winter Sparkler

Quartz Reef "Methode Traditionnelle" Brut NV

Cheers rang out from Ireland, Hong Kong, San Francisco, the Big Apple and of course New Zealand on a cold New Zealand Wine Day.  It was the dead of winter in Chicago, but January in NZ is the place to be.  We seemed to transplant its warmth and stunning scenery on a typically freezing Chicago night when I hosted New Zealand Wine Day at the Kenmore Live Studio.  And winemaker Rudi Bauer and his Quartz Reef "Methode Traditionnelle" sparkling wine were exactly what we needed to start the party right.  Snow sparkles just like wine, folks.  I heartily recommend a warming night of bubbly to ward off the winter chill.

Snapshot

... Rudi Bauer makes one bodaciously sunny bubbly that shines like the dew-drenched hills of his vineyards.  It's a symphony in a bottle. ...

Great Eats

... demands the freshest of seafood: oysters, white fish and grilled prawns. ...

... Hush puppies and French fries make astonishing pairings since the crisp acidity in the wine cuts right through the fattiness.  Truly a match made in sparkling heaven.

The Unforgettable Kiss

I loved interviewing many of the top winemakers from New Zealand: ...  But Rudi's Quartz Reef "Methode Traditionnelle" Sparkling Wine - made in the traditional Champagne method - truly stole my heart that night. ... this wine's crisp minerality with a hint of brioche makes any chilly day in winter warm as buttered toast!

KISS MY GLASS - Jess Altieri's "NO-BS" Wine Buying Guide - Pages 50 & 51

Have fun buying wine like a pro!

Click Here To Purchase

Jess Altieri - KISS MY GLASS - Reviewed June 2014

Quartz Reef: New Zealand Sparkling Wines

This installment of A Sparkling Moment celebrates New Zealand wine and cuisine. Cyn explores the sparkling wines of New Zealand’s Quartz Reef with Dane Campbell, beverage director of the Musket Room. These sparklers are ideal paired with the restaurant’s cauliflower soup.

Watch here

Cynthia Sin-Yi Cheng - Find Your Cravings - Reviewed June 2014

Quartz Reef Bendigo Estate Pinot Noir 2012

95 / 100

Dunkles Rubingranat, violette Reflexe, dezente Randaufhellung. Blättrige Nuancen, die an 2008 erinnern, zart balsamische Nuancen, ein Hauch von Dörrfeigen, mit rotbeeriger Frucht unterlegt, zart nach Bergamotte. Saftig, lebendig, salzige Textur, noch sehr jung und etwas unzugänglich, wirkt im Abgang noch ein klein wenig sperrig, braucht seine Zeit, feine süße Kirschenfrucht im Nachhall, wird sich zu einem tollen Speisenbegleiter entwickeln.

Link to Review

www.falstaff.at

www.wein-papst.at

Falstaff Magazine - Peter Moser - Reviewed June 2014

METRO MAGAZINE TOP 100

QUARTZ REEF PINOT NOIR 2012

Red currant, fruitcake aromas, with a hint of liquorice; the chocolatey oak is still not fully integrated here, and the grippy tannins are still unresolved, but the palate is cuddly and textured.  Medium-bodied, savoury wine that will go well with a wide range of foods.

Metro Magazine NZ - Paul Tudor - Reviewed June 2014

QUARTZ REEF METHODE TRADITIONNELLE BRUT NV

Having crafted their Sauvignon Blanc into an international sensation, the next act for New Zealand winemakers is to show they can excel at other wines too.

Aromas:   White-fleshed fruit, green apple, croissant, butter, hazelnut, saltiness

Acidity:     Lively

... With its expressive personality, Otago Pinot Noir can be paired with slightly more robust dishes.  "It's great with lamb, especially a grilled cut cooked to medium-rare", says Rudi Bauer of Quartz Reef, a winery in the Central Otago area of Bendigo.  "It works really well in terms of the textures, and the Pinot's fruit and tannins enhance the overall effect."

Bendigo has one of Central Otago's coolest climates, and Bauer takes advantage of it to also produce very clean sparkling wines with little dosage (a sweetened liqueur added to most sparklers to make them rounder) so that the wines retain the purest possible site expression.

Bauer chose to make wines in this part of New Zealand after completing viticulture and winemaking studies in his native Austria - and is still delighted about his decision.  "How can you not fall in love with this place?" he asks of the region, dominated by the soaring Southern Alps.  "It is blessed by the gods.  We work hard here, perhaps harder than elsewhere, but the rewards are outstanding.  In addition, we all have a great willingness to work together, both to get the best from the vines and to promote the region and its wines."

Click here for online article

SAQ Cellier Selection - New Zealand PROMISING FUTURE - Reviewed June 2014