Vintage Report 2024

As is typical at Quartz Reef, the season began with the raising of our 500 around the spring equinox and one final 500 application before the growing season kicked off. We managed to do this on the 19th of September, just as the first buds were showing their faces. On the 21st of September, we gathered with our local viticultural BD community to share our 500 learnings and talk about the raising of BD 505 (oak bark). This happened to be a very wet day for Central Otago, with heavy rain coming down in a short period of time.

Although the 2023/24 growing season started with some heavy spring rain, the rainfall that followed was much more widely spaced and significantly reduced compared with the previous three vintages. With official budburst occurring around the 25th of September, we were looking at a good setup for the growing season. Other than some major wind events in early October, things progressed nicely, and we finished our first round of shoot thinning by the 25th of October.

Mother Nature then decided to throw us a wrench, with a significant frost event on the 27th of October. It approached us from the northwest, bringing multilayered cold air with virtually no inversion layer to assist our frost machines. Surrounding areas experienced similar extremes, with even some snow and hail. This frost event proved to be a major challenge, as it occurred after the inflorescences had differentiated and wiped out major portions of the lower rows at the Quartz Reef vineyard and large areas of the Loop Road vineyards.

Despite this significant setback, we did see very good flowering and fruit set—and where it was good, it was good. But the frost certainly took its toll on our beloved Pinot Noir and Pinot Gris blocks, forcing us to make less Pinot this year.

The remainder of the growing period brought very little rain and relentless wind through the latter part of summer, putting Central Otago into a very dry state despite the mild temperatures. For Quartz Reef, well-managed irrigation meant we prevailed through the driest periods, and ultimately we are pleased with the quality that has come through.

From a BD perspective, we were able to apply 501 along with some nettle teas at the beginning of December. This year, we enjoyed a larger crop of chamomile in our BD gardens and prepared to make 503 (chamomile) in the autumn. A further 501 stir took place on the 24th of January to wrap things up before the nets went on. Veraison began in early February, and the nets closely followed.

This year, we welcomed Julie from Switzerland and Julia from the US as our vintage intern, I know, very confusing; they even looked alike! Already on deck were Rudi and Tucker, along with Callum and Ben, who returned for their third harvest as part of our full-time crew.

Vintage was off to a busy start at Quartz Reef, with the first grapes for our sparkling wines arriving at the beginning of March. Things rolled right through until the beginning of April, with Grüner Veltliner the final fruit to come in.