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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 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

Wine Reviews

Top 5 summer drops - Top southern sparkling!

Methode Traditionnelle

Top southern sparkling

Austrian winemaker Rudi Bauer was the first to make sparkling wine in Central Otago, using the same grape varieties (Pinot Noir and Chardonnay) and winemaking techniques as champagne makers. The results are amazing – both in flavour and especially in value for money.

It just so happens that Pinot Noir plays the lead role in Quartz Reef NV Brut – a dry bubbly made mostly from Pinot Noir (62% of the wine) with crisp and creamy fresh back up from Chardonnay with 38% of the blend. All the grapes in this wine are biodynamically grown (and certified) from a single vineyard in Bendigo.

Bauer ages this wine for two years in the bottle after its second fermentation. This wine’s fresh baked bread aromas and dry taste (it contains 4 grams residual grape – drier than most champagnes) make for an amazing combination of deliciousness.

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Joelle Thomson - Reviewed January 2019

Pinot Noir 2017 Awarded 95/100 and Ranked 10 of 62

Pinot Noir 2017
"Very good colour and the wine is all-round bright, fresh, clean and lovely. The tannins are softer here than in the past, although it's still highly structured. Tannins are less blocky and the wine less extracted. Delicious pinot; superb quality."

Huon Hooke, The Real Review - Reviewed January 2019