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Pinot Noir

Pinot Noir 2006

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 the 17th March – 10th April from our Bendigo Estate vineyard and Thompson vineyard on the Pisa Flats.

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 (79%) · pH: 3.35 · TA: 7.0 · Brix: 24.8
Thompson (21%) · pH: 3.45 · TA: 6.7 · Brix: 24.6

Each Pinot Noir clone (10/5, 5, 115, 667, 777 & Abel) was kept separate with 87% 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 37% new, 13% 1 year old and 50% 2 years and older.

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

"The 2006 is like the 2004, with the beautiful touch of the 2002" - Rudi

Technical Data
pH: 3.65
TA: 5.6g/l
Alcohol: 14.5%

Colour: Deep bright red
Bouquet: Complex perfumed dark berry
Palate: Density of pinot noir; pure; compact palate followed by textural fine tannins
Aging Potential: 5 to 8 years

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