Quartz Reef Methode Traditionnelle Brut Front Label
Quartz Reef Methode Traditionnelle Brut Front LabelQuartz Reef Methode Traditionnelle Brut Front Bottle ShotQuartz Reef Methode Traditionnelle Brut Back Bottle Shot

Quartz Reef Methode Traditionnelle Brut

  • JS92
  • WW91
  • WS90
  • WE90
  • RP90
750ML / 12.5% ABV
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4.1 11 Ratings
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4.1 11 Ratings
750ML / 12.5% ABV

Winemaker Notes

The Quartz Reef Methode Traditionnelle is a wine of distinction, made in the traditional method to achieve elegance and finesse. Focused, fresh and crisp with a beautiful balance and length.

Critical Acclaim

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JS 92
James Suckling

A fresh, pink-berry nose with honey and light pastry aromas on offer. The palate has a bright, ripe red-berry core with a fleshy texture. Soft, bright and fresh. Dry finish. Drink now.

WW 91
Wilfred Wong of Wine.com
Well, I have tasted this bubbly several times now. First in the USA in early 2015, then in Otago in October 2015 and then again in the USA in November 2015 and each time the wine showed well! It does more than just tickle the nose, the Quartz Reef Methode Traditional stands at the top alongside the best from the USA, Spain, France (Champagne) and anywhere else fine sparkling wine is produced. If I closed my eyes, I could imagine a plate of freshly shucked oysters, a crisp morning and my significant other. Light straw color, fine and steady beads; brisk green apple aromas, with fine tension and a hint of creaminess; medium bodied, active on the palate, well structured; dry, bright acidity, well balanced; mineral, apple and light cream in the flavors; long, lively finish. (Tasted: November 24, 2015, San Francisco, CA)
WS 90
Wine Spectator
Shows impressive clarity, with crisp lemon, grapefruit and lime zest flavors that are fresh and vibrant. Hints of lemon verbena and pickled ginger linger on the finish. 6,000 cases made.
WE 90
Wine Enthusiast
The 100% Pinot Noir Methode Traditionelle Rosé may be even better—and harder to find—but this blend of Pinot Noir and Chardonnay is no slouch. The aromas are toasty and penetrating, the flavors add melon and citrus notes, and the finish is refreshingly dry, with a dosage of only 7 g/L.
RP 90
Robert Parker's Wine Advocate
The NV Methode Traditionelle Brut flaunts notes of spiced apples, peach blossoms and marzipan with a hint of brioche. It has an excellent intensity of toasty apple and stone fruit flavors in the mouth accented with a great line of vibrant yet balanced acid and small, fine bubbles before finishing long.
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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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A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.

There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.

XXIQR_BRUT_NV_0 Item# 143658

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