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Quartz Reef Bendigo Single Vineyard Pinot Noir 2013

Pinot Noir from Central Otago, New Zealand
  • JS94
  • WW92
  • RP92
14% ABV
  • WE93
  • BH91
  • W&S90
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14% ABV

Winemaker Notes

The 2013 Quartz Reef Pinot Noir displays deep warm red color with perfumed ripe pinot aromatics - stylish and emotional. On the palate the wine is indicative of it's cool climate with bright, high-country berry notes.

Critical Acclaim

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JS 94
James Suckling
A bolder, more cuddly version of pinot from Rudi Bauer that has a broader wingspan as well as a darker fruit thread when compared to the white label Bendigo bottling. Dark cherries and plums with crushed violets and darker stony notes. The palate's opulent, boasting smooth and velvety tannins that have the right amount of grip and grab. Plum-stone finish. Drink now.
WW 92
Wilfred Wong of Wine.com
Fine in its own right, one may begin that Central Otago is Pinot Noir's new epicenter, the 2013 Quartz Reef Pinot Noir shows red and black fruit aromas and flavors; nicely weighted on the palate, delivers in the flavors and in the finish. Calls for grilled duck breast. (Tasted: May 20, 2015, San Francisco, CA)
RP 92
Robert Parker's Wine Advocate
Medium to deep ruby-purple colored, the 2013 Pinot Noir has an expressive nose of ripe black and red cherries, mulberries and currants with nuances of cedar, underbrush, cloves and rose petals. Medium bodied with firm, grainy tannins and just enough acid framing the muscular fruit, it finishes long and earthy.
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Quartz Reef

Quartz Reef

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Quartz Reef, Central Otago, New Zealand
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Planted on New Zealand’s largest quartz deposit, Quartz Reef specializes in the creation of exceptional Sparkling Wine and Pinot Noir. Once the focus of a gold strike in the 1860’s this site is now a thriving vineyard. The north-facing vineyard is situated to absorb the heat of the sun and the heat retaining properties of the quartz soils store and reflect this heat increasing the ripening of grapes in the cool Central Otago climate.

Utilizing biodynamic wine growing practices, winemaker Rudi Bauer has a mission to make wines that capture the essence of Central Otago. Rudi earned degrees in viticulture and winemaking in his native Austria before moving to New Zealand in 1985 as assistant wine maker at Mission Estate in Hawkes Bay. Since then, Rudi has been honing his craft in many of New Zealand’s regions as well as Oregon and Burgundy. As one of Rippon Vineyard’s pioneer winemaker’s, Rudi won Central Otago’s first gold medal for Pinot Noir in 1991. And now, as owner/winemaker of Quartz Reef, Rudi is making the best wines of his career, being named 2010 New Zealand Wine Maker of the Year at the NZ Agricultural Society Royal Easter Show as well as the first New Zealander to be nominated for Der Feinschmecker Wine Awards in Germany as International Wine Maker of the Year.

Central Otago

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Home to the globe’s most southerly vineyards, which are cultivated below the 45th parallel, Central Otago is a true one-of-a-kind wine growing region, but not only because of its extreme location.

Central Otago is more dependent on one single variety than any other region in New Zealand—and it isn’t Sauvignon blanc. They don’t even make Sauvignon blanc there.

Pinot Noir claims nearly 75% of the region’s vineyards with Pinot Gris coming in a far second place and Riesling behind it. This is also New Zealand’s only wine region with a continental climate, giving it more diurnal and seasonal temperature shifts than any other.

The subregion of Bannockburn has enjoyed the most success historically but the area’s exceptional growth has moved to the promising regions of Cromwell/Bendigo and Alexandra districts. Central Otago is known for its fruity and full-bodied Pinot noir. With the freedom to experiment here, growers and winemakers are easily exhibiting the area’s great potential.

Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

STAQUARTZPN_2013 Item# 143655