| Region of production: | Central Otago GI |
| Winery Location: | Cromwell, Otago |
| Year Established: | 1996 |
Vineyard Holdings
30 ha
- Bendigo Estate Vineyard (15 ha): Central Otago GI. Pinot Noir, Pinot Gris, and Chardonnay on clay, fine gravel, and quartz.
Top Wines Produced & Inaugural Vintages
- Methode Traditionnelle Brut NV (Central Otago GI): Approximately 70% Pinot Noir and 30% Chardonnay. Traditional method sparkling wine. Inaugural vintage 1996.
- Methode Traditionnelle Brut Vintage (Central Otago GI): Approximately 90% Chardonnay and 10% Pinot Noir. Traditional method sparkling wine aged on lees for 56 months (2013 vintage). Inaugural vintage 1998.
- Methode Traditionnelle Rosé NV (Central Otago GI): 100% Pinot Noir. Traditional method sparkling rosé aged on lees for a minimum of 18 months. Inaugural vintage 2009.
- Pinot Noir Bendigo Estate (Central Otago GI): Fermented using indigenous yeasts. Aged in French oak barriques, approximately 15% new, for 15 months. Bottled unfined and unfiltered. Inaugural vintage 2001.
Average Total Production
- 120,000 bottles
Summary
Along with Trevor Scott and John Perriam, Austrian winemaker Rudi Bauer established Quartz Reef in 1996, after relocating to Central Otago from Hawke’s Bay in 1989 to craft several of Rippon’s earlier vintages. He was the region’s first trained enologist. Quartz Reef became the first winery to cultivate vines on the north-facing hills of Bendigo Station. Its vineyard holdings include Grüner Veltliner, a nod to Bauer’s Austrian heritage. Beyond Pinot Noir, Quartz Reef has gained recognition as one of New Zealand’s leading producers of sparkling wine.
Style & Vinification Techniques
Quartz Reef practices biodynamic and organic viticulture. It is one of Central Otago’s leading producers of sparkling wine, favoring long sur lie aging for its top bottlings. For still wines, Quartz Reef emphasizes minimal new oak aging and fermentation using indigenous yeasts.
Producer Website: Quartz Reef Wines