Central Otago’s Sparkling House

An Unlikely Beginning

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 exactly what traditional-method wine required.

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

From Champagne to Central Otago

Rudi developed his understanding of the traditional method through connections in Champagne, but our intention has never been to imitate Champagne. We wanted to discover what serious sparkling wine could become in Bendigo.

Nearly three decades of working with this vineyard have given us a 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 carry out the second fermentation in bottle. The wines then rest on their lees, developing texture and complexity before being riddled and disgorged in our Cromwell winery.

There are quicker ways to put bubbles in a bottle. This is not one of them. Time is not simply part of the process; it is one of our ingredients. It gives the wine its fine mousse, savoury detail and composed character. Nothing is rushed, and nothing is sent elsewhere to finish.

Why Bendigo Works

Bendigo sits in one of the warmer, drier corners of Central Otago, yet its nights remain distinctly cool. The days develop flavour in the fruit, while the nights help us retain the natural acidity and freshness essential to fine sparkling wine. Below the vines lie clay, fine gravel and quartz-rich soils. Above them are open skies, strong light and a landscape that asks the vines to work.

We farm our vineyards organically and biodynamically, cultivating healthy soils, resilient vines and fruit that arrives at the winery in natural balance. This matters in every wine we make, but especially in sparkling, where freshness, precision and patience must hold together over many years.

Our House Style

Quartz Reef sparkling is crisp, dry and finely beaded, with bright fruit, natural tension and the depth that comes from extended lees ageing.

It is serious wine without being self-important: equally at home opening a celebration, accompanying dinner or making an ordinary evening considerably better.

Our Méthode Traditionnelle Range

Brut NV

Our house wine and the clearest expression of the Quartz Reef style: dry, poised and made for pouring generously.

Rosé NV

Pinot-led, vibrant and composed, with enough structure to move comfortably from the first glass to the table.

Vintage Blanc de Blancs

Made only when the season and Chardonnay give us something worth waiting for. Extended lees ageing brings depth, detail and quiet confidence.

Vintage Rosé

A more layered and contemplative expression of sparkling rosé, released when time has done its work.

Put It on the Table

We have always believed sparkling wine belongs with food. Acidity refreshes, fine bubbles lift texture, and a dry finish makes room for the next bite.

Pour it with oysters, sashimi or ceviche; anything salty and crisp; roast chicken, creamy sauces or rich, savoury dishes.

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 mousse, bright fruit and a clean finish.

What does Méthode Traditionnelle mean?

The bubbles are created through a second fermentation inside the bottle—the same fundamental method used in Champagne. Ageing the wine on its lees builds finer bubbles, texture and complexity.

Is everything made at Quartz Reef?

Yes. We make our Méthode Traditionnelle in-house, from the base wine through to bottle fermentation, ageing, riddling and disgorgement.

What does biodynamic farming contribute?

It helps us cultivate healthier soils, resilient vines and fruit with natural balance. For us, biodynamics is not a marketing layer added to the wine; it is part of how we understand and care for our vineyard.

Discover Central Otago’s Sparkling House

What began as an unconventional second path has become a defining part of Quartz Reef.

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

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