The 4th release from our 'Royal Series'

Deep in colour with dark cherry, plum and floral aromas. Exceptional depth and complexity with cherry, plum and sweet spice on the palate. Full-bodied with a finely textured finish.

Honouring Lineage Through Pinot Noir

So named the ‘Royal Series’ to honour a cherished Quartz Reef tradition, each wine in this collection carries the name of a single ferment—carefully chosen during harvest to reflect both place and people. At the heart of this tradition lies Block 12, an exceptional parcel on our Bendigo Estate Vineyard in Central Otago, New Zealand, known affectionately as the ‘Royal Block’. This ferment is traditionally reserved for naming by either a member of the Bauer family or one of our European interns, creating a lasting and personal link between European winemaking heritage, Austrian roots, and the whenua of Aotearoa.

The 2022 release, “Anna von Tirol”, continues this meaningful connection—a wine born of sun-drenched vines, close-planted for intensity, and vinified with precision to express the soul of its origin. It is a celebration of culture, terroir, and the timeless craft of Central Otago Pinot Noir.

• Reviews
• Vintage
• Winemaking
• Technical

• Excellent to Outstanding: "A sense of volume, bonfire notes, perfume, dark fruits, wisps of balsamic. Rich in the mouth, dark berries, savoury nuances, thyme, spicy elements. Wonderful structural backbone, the drying tannins work superbly with the depth of fruit, that richness neatly in balance. Built for the future, deceptive power, a long, cool carry. The flavours hang in the mouth." By Mark Henderson, Otago Daily Times (OCT 2022)
  
  95 — Jamie Goode (Wine Anorak, 18 Aug 2025)
  “Lovely concentration… textured with spicy structure, cherry and plum… very stylish; give this time.”
  
  96 - Decanter Premium
  “Opulently perfumed; layered red/black fruits, florals, spice.”
  (Full review on Decanter Premium — subscription required.)
  
  James Suckling (via Wine-Searcher)
  “The flint, stone and lavender character highlights the blue fruit… racy tannins… creamy texture at the end. Only 800 bottles made. Drink or hold.”
  (Full review at JamesSuckling.com — subscription required.)
  
  Jancis Robinson — Alder Yarrow (8 Feb 2025)
  Full tasting note available for members at JancisRobinson.com.
• With warm Spring conditions, growth was steady throughout the vineyard. Flowering began in mid-November followed by a cold front late November, frost risk remained low for the remainder of the season. The new year brought both rain and snow leaving a dusting on the Pisa Ranges, the lowest we have ever seen this far into the season. Warm dry weather followed right through into harvest which enabled the fruit to ripen to perfection. Veraison took place at the end of January and we began our harvest in March. Optimal conditions early in the season and a long dry season have delivered exceptional quality.
• Hand-picked 17 March. Cold soaked for 4 days before indigenous yeast fermentation kicked in with 15.5% whole bunch. Gentle hand plunging throughout ferment, followed by post-fermentation maceration of 9 days to ensure optimum fruit and tannin balance. Total time on skin: 23 days. Drained directly into selected French oak barriques (100% one year old) where the wine aged for 12 months. Wild malolactic fermentation.
• pH: 3.57, Total Acidity: 5.5 g/L, Alcohol: 14.0% RS: less than 1.0g/l
  Bottling Date: 29 August 2023
  Ageing Potential: 7 – 10 years
  Limited Release of 800 bottles.

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