Quartz Reef Methode Traditionnelle Brut Rose Front Label
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Quartz Reef Methode Traditionnelle Brut Rose

  • WW92
  • WS91
  • WE91
  • JS91
  • RP90
750ML / 12.5% ABV
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750ML / 12.5% ABV

Winemaker Notes

The Quartz Reef Methode Traditionnelle Rose is a wine of distinction, made in the traditional method to achieve elegance and finesse. Bright red colors are complemented with aromas of ripe alpine strawberry on brioche. Intense, lush pure pinot noir with dry, vibrant and lingering flavors.

Critical Acclaim

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WW 92
Wilfred Wong of Wine.com
Do you always reach for Champagne or ultra-premium California methode traditionnelle when the need for a sparkling wine arises? Well, well how about Central Otago. Simply a fine sparkling rosé that beats so many others, very classic in style. Give this one a try and your horizons will have been expanded! Light peach, faint pink color; attractive and classic red fruit and mineral in the nose, bright and crisp; medium bodied, lively on the palate; dry, excellent acidity, well balanced; tart strawberry flavors; lively aftertaste. (Tasted: May 20, 2015, San Francisco, CA)
WS 91
Wine Spectator
The dried raspberry, lemon curd and Asian pear flavors are crisp and detailed, with notes of white flowers, five-spice powder and toast leading to a long, lingering, juicy finish. Offers an appealing mix of power and finesse.
WE 91
Wine Enthusiast
This dark copper rose consists entirely of Pinot Noir, and spends at least two years on the lees. There’s a toastiness from the aging, but also hints of berries and vaguely woodsy notions that give it definite Pinot character. Finishes long, with citrus and cream notes.
JS 91
James Suckling

Clear pink fruit with a gently creamy edge of fresh bread dough, leading to a palate that has bright and light red-berry flavors with a smooth, fresh and lightly bready finish. Pure pinot noir. Drink now.

RP 90
Robert Parker's Wine Advocate

The latest release of Rudi Bauer's NV Methode Traditionelle Rose shows just how consistently excellent Quartz Reef is. It's 100% Pinot Noir from Bendigo and shows plenty of varietal character in its slightly earthy overtones. Of course, there are delicate strawberry notes and citrus as well, but this medium-bodied, slightly creamy bottling is a complete, complex and savory sparkler that could easily partner with main dishes, not just served as an aperitif.

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Quartz Reef

Quartz Reef

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Quartz Reef, New Zealand
Quartz Reef Bendigo & Loop Road Vineyards Winery Image

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.

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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.

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What are the different types of Champagne and sparkling wine?

Beloved for its lively bubbles, sparkling wine is the ultimate beverage for any festivity, whether it's a major celebration or a mere merrymaking of nothing much! Sparkling wine is made throughout the winemaking world, but only can be called “Champagne” if it comes from the Champagne region of France and is made using what is referred to as the "traditional method." Other regions have their own specialties—Crémant in other parts of France, Cava in Spain and Prosecco in Italy, to name a few. New World regions like California, Australia and New Zealand enjoy the freedom to make many styles, with production methods and traditions defined locally. In a dry style, Champagne and sparkling wine goes with just about any type of food. Sweet styles are not uncommon and among both dry and sweet, you'll find white, rosé—or even red!—examples.

How is Champagne and sparkling wine made?

Champagne, Crémant, Cava and many other sparkling wines of the world are made using the traditional method, in which the second fermentation (the one that makes the bubbles) takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful, toasted bread or brioche qualities and in many cases, the capacity to age. For Prosecco, the carbonation process usually occurs in a stainless steel tank (before bottling) to preserve the fresh fruity and floral aromas imminent in this style.

What gives Champagne and sparkling wine its bubbles?

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel.

How do you serve Champagne and sparkling wine?

Ideally for storing Champagne and sparkling wine in any long-term sense, it should be at cellar temperature, about 55F. For serving, cool Champagne and sparkling wine down to about 40F to 50F. (Most refrigerators are colder than this.) As for drinking Champagne and sparkling wine, the best glasses have a stem and flute or tulip shape to allow the bead (bubbles) to show.

How long does Champagne and sparkling wine last?

Most sparkling wines like Prosecco, Cava or others around the “$20 and under” price point are intended for early consumption. Wines made using the traditional method with extended cellar time before release can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

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