Quartz Reef Methode Traditionnelle Brut NV

"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.&q...


93 Points Wine Front


$ 36.25

$ 43.40

16% Off


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Varietal
Non Vintage
Brand Name
Quartz Reef
Style
Sparkling Wine
Size
750 mL Bottle
Country
NEW ZEALAND
Region
Central Otago

Product Description

"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."
90 Points Wine Advocate

"Two years on lees, single vineyard, 6 grams residual sugar, full certified biodynamic these days too. Rudi Bauer, proprietor winemaker was always interested in BD, even going to school thirty years, started to convert Rippon in 1992 to organic, and then with Quartz Reef always felt he would fail. Sam Jary was the assistant winemaker for three years, and he studied compost at Lincoln University, and took on the project of converting the vineyard to biodynamics with Grant Rawlston the vineyard manager. No upswing in fruit quality yet, says Bauer, combination of vines getting older, season, canopy management, but all I know is it feels very nice to go to the vineyard, so that might be the way of explaining it. Anyway, the wine.

‘I like sparkling wine because it is the first indicator of expression of soil of vineyard comes directly through sparkling wine, not covered up with oak or tannins, purely the way the acidity runs, the spine of any wine. We make sparkling wine, because when I saw the 1990 around Lake Dunstan nothing was planted, so we had a vision, and if pinot noir didn’t work here, we knew we had option to make sparkling wine. So instead of 15 hectares we now have 30 hectares to produce both, Bauer explains. Low yields (8 to 10 tonnes per hectare, low for sparkling wine, per se), and only takes cuvee (50% of the cut or so).

Searingly bright and tense, briny tang with lemon pith and green apple freshness. Very tight bead, laser-like and precise. Totally set to the aperitif mould, but there’s some complexity in the mix too, touch of brioche, touch of cedary spice. Clarity and drive. Easy to like, feels like quality too."
93 Points Wine Front

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