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Pinot Noir

Pinot Noir 2005

Quartz Reef

It is now well established that Central Otago is producing outstanding pinot noirs, with Quartz Reef being no exception. Still, there is no doubt in Rudi's mind that to produce great pinot noir will take time. We are looking forward to the exciting journey to learn more about pinot noir, the expression of the vines and the development in the bottle.


The fruit was hand picked in ideal conditions between 11th and 23rd April from our Bendigo Estate vineyard and the Thompson and Pisa Range Estate vineyards.

The winemaking was very much in keeping with the traditional practices from the old world. The winemaker, Rudi Bauer, has combined these techniques, and his personal understanding, to create this wine.

Juice Analysis
Bendigo Estate (71%) · pH: 3.30 · TA: 8.2 · Brix: 24.8
Thompson (21%) · pH: 3.37 · TA: 9.0 · Brix: 24.6
Pisa Range Estate (8%) · pH: 3.20 · TA: 8.7 · Brix: 24.2

Each Pinot Noir clone (10/5, 5, 115, 667, 777 & Abel) was kept separate with 91% being de-stemmed in 6 tonne fermenters with up to 9 days cold maceration. Partly indigenous yeast fermentation peaked at 33-35°C. Post fermentation maceration over 6-9 days, depending on tannin structure, before being pressed and transferred into all French oak, of which were 30% new, 25% 1 year old and 46% 2 years and older.

The wine underwent malolactic fermentation in spring and before bottling received an egg white fining for settling, and bottled first week in June.

Technical Data
pH: 3.69
TA: 5.3g/l
Alcohol: 14.2%

Colour: Deep bright red
Bouquet: Vibrant. Soft spice with black plum and cherry notes
Palate: Well structured, lush pinot noir fruit showing good intensity, incased by ripe, chalky tannins.
Aging Potential: 5 to 8 years

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