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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 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.

Wine Reviews

100 Top New Release Wines - NEW ZEALAND SPARKLING

 

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95 / 100

Chardonnay-dominant blend with pinot, that spent 46 months en tirage.

Strong citrus with brioche and toasty flavours together with roasted nut and bran biscuit.

Dry without being austere.

Bob Campbell MW - Gourmet Traveller Wine Magazine Oct/Nov 2017 - Reviewed October 2017

Quartz Reef Single Vineyard Pinot Noir 2016

Awarded 4.5 Stars and 93/100

"Ripe, high energy pinot noir in a typical Bendigo style with bright cherry, raspberry and spice flavours. Fresh, pure and moderately concentrated wine, with sweet fruit supported by tangy acidity that suggests it's best years lie ahead"

Bob Campbell - Reviewed October 2017

Raymond Chan Reviews

As one of the most experienced Central Otago winemakers, Rudi Bauer has earned considerable respect. Originally working with Rolfe and Lois Mills at Rippon in Wanaka at the start of the 1990s, Rudi went on to establish Quartz Reef in the Bendigo sub-region in 1996, in partnership with Trevor Scott and John Perriam. A pioneer in that district, Rudi recognised the attributes of soils and aspect, as well as the region being the warmest in Central Otago. Pinot Noir is the focus, and the Quartz Reef wines are regarded as among the best in Central Otago, reflecting the Bendigo regionality. But method traditionnelle wines, based on Pinot Noir and Chardonnay have also proven to be of wonderful style and quality. These stars are supported by excellent Pinot Gris and Rosé. There are tiny amounts of Gruner Veltliner made from vines planted in 2008, no doubt a nod to Rudi’s Austrian homeland. The Quartz Reef estate is organic and Demeter biodynamic certified. Here, I review the new Methode NV and Vintage 2012, the 2016 Pinot Gris and Pinot Noir, and 2015 ‘Bendigo Estate – Single Ferment’ Pinot Noir.

Link to reviews here

Raymond Chan Wine Reviews - Reviewed October 2017

Raymond Chan Reviews

METHODE TRADITIONNELLE BRUT NV

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18.5 / 20

Bright straw-yellow colour with a suggestion of light gold, pale edged, the bubbles are very fine with good persistence. The nose is softly full and voluminous with fresh aromas of yellow stonefruits, citrus fruit and white florals, harmoniously entwined with soft bready-yeasty autolysis. The nose has good depth and a tight core. Dry to taste, the palate has soft, rich flavours of white stonefruits and florals interwoven with bready-yeasty autolysis. The mouthfeel is gently full and creamy with fine mousse, and is balanced by refreshing acidity. The flavours form an elegant core with good drive, carrying the wine to a long, lingering, concentrated finish of stonefruits and yeast. This is a softly rich, fresh and creamy methode traditionnelle with stonefruit and yeasty flavours, and a tight core and line. Serve as an aperitif and with white meat dishes over the next 3+ years. Hand-picked fruit, in March 2015, a blend of 63% Pinot Noir and 37% Chardonnay, fermented in bottle to 12.5% alc., with 6 g/L RS, the wine aged on less with disgorging from autumn 2017. Lot 2015. Certified Demeter biodynamic.

Link to article/review here

Raymond Chan Wine Reviews - Reviewed October 2017

Raymond Chan Reviews

METHODE TRADITIONNELLE VINTAGE 2012

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18.5+ / 20

Bright, pale straw-yellow colour, lighter on the edge, with very fine, moderately persistent bead. This has a very fresh and intense, deep nose of white and yellow stonefruits melded into a concentrated core of complex bread and yeasty autolysis along with nutty elements and minerals. This has depth and opens in volume with aeration. Dry to taste, the palate is elegantly concentrated with a fine and firm heart of white stonefruits and florals, intermixed with subtle notes of citrus fruit, yeasty autolysis and nutty interest. The mouthfeel features soft effervescence and the wine flows seamlessly, carrying to an elegant and slender finish with lingering notes of bread and yeasty autolysis. This is a refined and intense Chardonnay-based methode with soft and seamless flow and complex bready, yeasty and nutty nuances. Serve as an aperitif and with shellfish over the next 3-4 years. Hand-picked fruit on 22 March 2012, a blend of 91% Chardonnay and 9% Pinot Noir, fermented in bottle to 12.5% alc. and 6 g/L RS, the wine aged 46 months on lees with disgorging from spring 2016.

Link to review/article here

Raymond Chan Wine Reviews - Reviewed October 2017

Raymond Chan Reviews

PINOT GRIS 2016

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18 / 20

Brilliant, even straw-yellow colour with lemon-gold hues. The nose is fresh and fine in expression with a softly concentrated core of white stonefruits, florals and subtle nutty and mineral notes. Dry to taste and medium-bodied, the palate possesses rich and vibrant flavours of white stonefruits with white florals and nutty elements. The fruit richness is enlivened by light, lacy acidity and the wine flows along a very fine-textured line. The richness blossoms as the wine carries to a full finish with aromatic stonefruit, floral and nutty flavours. This is a dry Pinot Gris with rich and bright flavours of stonefruits, nuts and florals on a fine-textured palate that blossoms on the finish. Serve with poultry and pork over the next 3-4 years. Hand-picked fruit, WBP and indigenous yeast fermented to 13.4% alc. and 3 g/L RS, the wine aged 10 months on lees. Certified Demeter biodynamic.

Link to review/article here

Raymond Chan Wine Reviews - Reviewed October 2017

Raymond Chan Reviews

PINOT NOIR 2016

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18.5+ / 20

Moderately deep ruby-red colour with slight purple hues, lighter on the rim. The nose is firmly concentrated with a fine and intense core of dark-red cherry and berry fruit, entwined with raspberry notes, red florals, dark herbs and notes of liquorice and minerals. Medium-full bodied, the palate has rich and sweet flavour of dark-red cherries and berry fruit with nuances of raspberry liqueur., unfolding subtle floral and thyme herb elements. The palate has excellent depth, concentration and extraction, with considerable fine-grained tannin textures forming a strong backbone and line. The acidity is fresh and lacy, contributing to the drive and vitality, and the wine carries to a long and sustained finish of raspberry liqueur, liquorice and herbs. This is a rich and sweet-fruited Pinot Noir with dark-red cherry, berry and raspberry flavours, a concentrated palate and plenty of fine-grained tannin extraction with a vibrant finish. Serve with wild duck and pork dishes over the next 7-8+ years. Hand-picked fruit, clones 10/5, 5, 115, 667, 777 and Abel, from the ‘Bendigo Estate’, vines 16-19 y.o., indigenous yeast fermented with 7% whole bunches to 14.0% alc., the wine aged 12 months in 28% new oak. Certified Demeter biodynamic.

Link to review/article here

Note: Due for release early 2018

Raymond Chan Wine Reviews - Reviewed October 2017

Raymond Chan Reviews

BENDIGO ESTATE PINOT NOIR 2015

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19.5 / 20

Even ruby-red colour with slight garnet hues, a little paler on the edge. This has a powerfully concentrated and bold nose with aromas of ripe black cherry and berry fruits along with subtle notes of dark herbs and black mineral elements, unfolding violet and black-red florals. This has considerable depth, concentration ad intensity. Medium-full bodied, the palate has rich and vibrant, mouthfilling flavours of ripe black berries and blackberry fruit entwined with dark herbs and complexing whole bunch stalk notes, and mineral nuances. The fruit is deeply packed, but exudes sweetness and richness, filling the palate with breadth. The fruit sweetness is balanced by plenty of fine-grained tannins and structure, with integrated acidity. The wine has real drive, leading to a long and sustained finish blossoming in flavour and richness. This is a very powerfully concentrated and richly mouthfilling, black-fruited Pinot Noir with plenty of structure and balancing grip. Match with casseroles, slow-cooked game meat dishes and semi-hard cheeses over the next 10 years. A single ferment, named ‘Titi’, selected to best express the ‘Bendigo Estate’ vineyard. Hand-picked 115 clone fruit, from the mid-section of the vineyard, vines 16 y.o., indigenous yeast fermented with 20% whole bunches to 14.0% alc., the wine aged 15 months in 16% new oak. Certified Demeter biodynamic. 125 dozen made.

Link to review/article here

Note: Due for release early 2018

Raymond Chan Wine Reviews - Reviewed October 2017

Raymond Chan Reviews

LOOP RD. NOBLE RIESLING 2016

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18.5 / 20

Bright, light golden-yellow colour with some depth, lighter on the rim. The nose is gently rich and voluminous with a fine heart of ripe citrus and tropical fruits harmoniously melded with notes of honey, marmalade and musk. The botrytis grows to enrich the aromatics. Very sweet to taste and medium bodied, the palate has a concentrated core with rich, luscious and mouthfilling flavours of ripe citrus and tropical fruits together with honey, marmalade and musk. The palate has good depth and suggestions of unctuousness. The richness is balanced by fine phenolic textures and lacy acidity. The rich and exotic flavours flow with fine concentration to a long, lingering, elegant finish. This is a rich and luscious Noble Riesling with citrus and tropical fruits, honey and musk on a balanced palate with fine textures and acid freshness. Match with fruit and baked desserts over the next 4+ years. Riesling fruit with 80% botrytis infection from the ‘Torr’ vineyard, Pisa, fermented in stainless-steel to 11.5% alc. and 218 g/L RS. (375 ml)

Link to review here

Raymond Chan Wine Reviews - Reviewed October 2017

wine orbit: sam kim

LOOP RD. NOBLE RIESLING 2016

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91 Points

Delightfully fragrant and instantly appealing, the bouquet shows clover honey, marmalade, mango and floral characters.

The palate is fabulously sweet and vibrant, delivers plenty of tasty fruit flavours with well pitched acidity, finishing long and refreshing.

A gorgeous sweet wine.

At its best: now to 2019.

Wine Orbit: Sam Kim www.wineorbit.co.nz - Reviewed October 2017