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We were delighted to see our Quartz Reef Pinot Gris 2024 featured by Mark Henderson in the Otago Daily Times’ Wine Times column.
Mark described it as “complex, fascinating, a more serious style that will beautifully complement food,” recognising its savoury detail, fine structure and long, dry finish.
That is exactly what we seek from Pinot Gris grown on our biodynamic Bendigo vineyard: less about obvious fruit and more about texture, balance and interest at the table. Try it with seafood, poultry, seasonal vegetables or anything that welcomes freshness alongside a little depth.
Thank you to Mark and the Wine Times team for the thoughtful review.
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