Quartz Reef

Quartz Reef is a pioneering winery in the Bendigo sub-region of Central Otago, New Zealand. It is a benchmark for biodynamic viticulture and winemaking in the country, particularly known for its expressive Pinot Noir and exceptional Méthode Traditionnelle sparkling wines. Named after the large quartz deposit that lies beneath its vineyards, the winery is dedicated to crafting wines that are a pure and precise reflection of their unique, mineral-rich terroir.

History

The story of Quartz Reef began in 1996 when Austrian-born winemaker Rudi Bauer established the winery. Bauer, a qualified viticulturist and winemaker with degrees from Austria and Germany, was a true pioneer of the Central Otago wine industry. He had worked at other notable Central Otago wineries, including Rippon, where he made the region's first gold medal and trophy-winning Pinot Noir.

Bauer was the first to recognize the potential of the sun-drenched, north-facing slopes of Bendigo Station. He, along with partners Trevor Scott and John Perriam, planted the first vines in 1998, with a strong belief in organic and later, biodynamic farming. The winery's conversion to biodynamics began in 2007, and it achieved full Demeter certification in 2011, becoming one of the few vineyards in New Zealand to do so.

Quartz Reef has also been at the forefront of sparkling wine production in Central Otago. Bauer, working with a visiting French winemaker, pioneered a high-quality Méthode Traditionnelle sparkling wine, which has since become a key part of the winery's portfolio and a benchmark for Kiwi sparklers.

Biography

  • Rudi Bauer (Winemaker and Partner): A highly respected and charismatic winemaker, Bauer is a true pioneer of the Central Otago wine region. With extensive education and experience in both Europe and New Zealand, he brings a unique blend of Old World tradition and New World innovation to his wines. He has been named New Zealand Winemaker of the Year twice and is a strong advocate for biodynamics.

  • Trevor Scott (Partner): A chartered accountant and company director, Scott provides financial and business leadership for the winery.

  • John Perriam (Partner): As the owner and custodian of Bendigo Station, Perriam's stewardship of the land is a key part of the Quartz Reef story.

Technical Details

Quartz Reef's technical approach is driven by its philosophy of biodynamic farming and a meticulous, "hands-on" winemaking style that seeks to capture the energy and purity of the land.

  • Viticulture:

    • Certified Biodynamic and Organic: The vineyards are fully certified by Demeter and Biogro. This holistic approach views the vineyard as a self-sustaining ecosystem, farmed without the use of synthetic chemicals.

    • Biodiversity: The winery actively promotes biodiversity through practices like planting cover crops and integrating animals, such as sheep and cows, into the vineyard ecosystem.

    • Terroir: The vineyards are situated on north-facing slopes with diverse soils, including arid clay, fine gravel, and, most notably, a significant quartz deposit. The quartz is believed to absorb and radiate heat, aiding grape ripening in the cool climate.

    • High-Density Planting: The vineyards have a higher planting density than is typical for the region, which reduces yields per vine and leads to more intense and concentrated flavors.

  • Winemaking:

    • Minimal Intervention: Bauer's winemaking style is a gentle, low-intervention approach that allows the terroir to express itself.

    • Wild Yeast Fermentation: All wines, including the still Pinot Noir and Méthode Traditionnelle base wines, are fermented using indigenous yeasts found naturally in the vineyards and winery.

    • Méthode Traditionnelle: Quartz Reef is renowned for its sparkling wines, which are made in the traditional method with secondary fermentation in the bottle. The wines are often aged on their lees for extended periods, contributing to their complexity and richness.

    • No Fining or Filtration: The wines are not fined or filtered, preserving their natural character, texture, and flavor.

    • Barrel Aging: Pinot Noirs are aged in a combination of new and older French oak barrels, with the percentage of new oak carefully managed to support, not overwhelm, the delicate fruit character.