Quartz Reef Sparkling House

Central Otago Méthode Traditionnelle

What Began as Plan B

When we planted Quartz Reef in Bendigo in 1998, Pinot Noir was still an uncertain proposition in Central Otago. Sparkling offered another possibility: if the site proved too cool for Pinot Noir, its natural acidity might be ideal for traditional-method wine.

Bendigo gave us the ability to make both. What began as Plan B has become one of the defining parts of Quartz Reef.

From Champagne to Central Otago

Rudi developed his understanding of the traditional method through connections in Champagne, but our intention was never to imitate it. We wanted to discover what serious sparkling wine could become here in Bendigo. Nearly three decades later, we have a house style of our own: crisp, dry and finely beaded, with natural tension, bright fruit and the texture that comes from time on lees.

Made Here, From Beginning to End

Every stage of our Méthode Traditionnelle takes place at Quartz Reef. We grow the fruit, make the base wine and complete the second fermentation, lees ageing, riddling and disgorgement at our Cromwell winery. There are quicker ways to put bubbles in a bottle. This is not one of them. Time creates the fine mousse, savoury detail and composed character we look for and nothing is sent elsewhere to finish.

Why Bendigo Works

Warm days build flavour, cool nights preserve acidity, and our quartz-rich soils contribute to fruit with clarity and energy. We farm organically and biodynamically, helping the vines find their natural balance before the fruit reaches the winery.

Our Méthode Traditionnelle Wines

Brut NV
Our house wine: crisp, dry, poised and made for pouring generously.

Rosé NV
Pinot-led, vibrant and composed, with the structure to move easily from first glass to table.

Vintage Blanc de Blancs
A detailed, quietly confident expression of Chardonnay, made only when the season gives us something worth waiting for.

Vintage Rosé
A layered and contemplative sparkling rosé, released when time has done its work.

The Perfect Accompaniment

We have always believed sparkling belongs with food. Pour it with oysters, sashimi, salty and crisp bites, roast chicken, creamy sauces or anything rich and savoury. It is an excellent first pour. There is no reason it cannot also be the second.

A Few Useful Answers

Is Quartz Reef sparkling sweet?
No. Our house style is crisp and dry, with fine bubbles and a clean finish.

What does Méthode Traditionnelle mean?
The bubbles are created through a second fermentation inside the bottle. Time resting on the lees then builds texture, complexity and a finer mousse.

Is everything made at Quartz Reef?
Yes. We make and finish every bottle in-house at our Cromwell winery.

Discover Central Otago’s Sparkling House

Explore our Méthode Traditionnelle wines, grown in Bendigo and made entirely in-house since 1998.

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