Vintage 2026: Patience Rewarded

At Quartz Reef, every vintage tells a different story. The 2026 growing season in Bendigo was one that tested patience, adaptability, and resilience from both our vineyard and winery teams. Yet, despite the challenges, it is already shaping up to be a vintage defined by purity, freshness, and elegance.

A Slow Start

Following a mild winter, spring arrived cooler and wetter than average. Bud burst reached 50% on the 14th of October, approximately two weeks behind our long-term average. While the delayed start caused some concern, nature soon reminded us that every season follows its own rhythm.

Late October brought a frost scare, keeping the team on alert through several cold nights. Fortunately, the vineyard escaped without damage and the season continued its steady progression.

By the first week of December, flowering had reached around 80%, placing us back on schedule despite the delayed bud burst.

Challenges in the Vineyard

The 2026 season was not without its hurdles. Persistent wet conditions created significant challenges for the vineyard crew. Many hours were spent hand weeding and de-budding vines to ensure healthy canopies and balanced vine growth. It was a reminder that great viticulture often comes down to dedication, attention to detail, and plenty of hard work.

As the season progressed, abundant crop levels and cool temperatures raised concerns around achieving full ripeness. To encourage flavour concentration and balance, targeted fruit thinning was carried out in blocks destined for still wine production.

Harvest Begins

Harvest commenced on the 11th of March with our sparkling wine programme, approximately one week later than in 2025. Over the following three weeks, the team harvested and processed fruit destined for our Méthode Traditionnelle sparkling wines.

The first Pinot Noir block for still wine production, Block 12, was harvested on the 9th of April. The remaining Pinot Noir blocks, along with Chardonnay, followed on the 14th of April,.

Pinot Gris was harvested across the 22nd and 23rd of April. The final pick of the season was Grüner Veltliner on the 28th of April officially bringing Vintage 2026 to a close.

Hurry Up and Wait

One phrase frequently heard throughout harvest was "hurry up and wait."

The cool conditions meant flavour development took time. While sugars were often ready, the vineyard required patience to allow varietal character and phenolic ripeness to fully develop. Waiting is never easy during harvest, but experience has taught us that waiting for that right moment is often rewarded.

Despite the season's challenges, fruit quality remained remarkably good. The extended ripening period has produced fruit with excellent natural acidity, purity of flavour and balance. Those are qualities that we value highly in both our sparkling and still wines.

Into the Winery

By mid-May, all Pinot Noir had been pressed and transferred to barrel, where the wines are now beginning the next stage of their journey. Meanwhile, vineyard and winery tidy-ups continue as preparations begin for another growing season starting with pruning.

While it was a year that demanded flexibility and perseverance, Vintage 2026 has all the hallmarks of a classic cool-season Bendigo vintage. Early signs suggest wines of freshness, elegance, and precision. Beautiful reflections of our biodynamic vineyards and the unique character of Central Otago.

We look forward to sharing them with you in the years to come.