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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 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.

Rudi Bauer

Wine Reviews

QUARTZ REEF METHODE TRADITIONNELLE 2009

TASTE TOP 100 WINES

With another wonderful year of wine drinking ahead, Bob Campbell picks his favourite New Zealand wines and tells you why they are better than the rest

BEST SPARKLING WINE:

A blend of chardonnay (87%) and pinot noir that has been bottle fermented and aged on yeast lees for four years.

The wine has an appealing lightness and an ethereal texture but certainly does not lack concentration or power.

BEST TO DRINK NOW:

Forget Champagne when you can buy a super-sophisticated local sparkling wine that's this good.

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Bob Campbell - Taste Magazine March/April 2015 - Reviewed March 2015