2006 Quartz Reef Pinot Noir Bendigo Region Central Otago New Zealand (Elsewhere $35)

SKU #1051638

According to the Wine Spectator: "Ripe, with silky depth to the cherry pie, wild berry, dried herb and spice flavors. Violet, sandalwood and slate nuances add intrigue, with lithe tannins, cedar and lingering lemon thyme tones. Drink now through 2011." (05/08) According to Parker's Wine Advocate: "The 2006 Pinot Noir is reticent on the nose but displays good definition, a little fresher than the 2005 with round, quite succulent tannins on the palate and an animally, almost tarry dry finish. Surly, but lots of character." (04/08) According to Stephen Tanzer's International Wine Cellar, Sep/Oct 08: "Medium bright red. Aromas of berries and pepper. Juicy, spicy and somewhat reduced, with good intensity as well as a slight dried fruit character. Finishes with good backbone..." Austrian born and trained winemaker Rudi Bauer, ended up becoming one of the early pioneers of the still relatively young history of winemakers to choose Central Otago in New Zealand to craft their wines. The grapes come from volcanic soils mixed with shattered quartz in the sub-region of Bendigo. The wine is mostly de-stemmed with some indigenous yeast used for fermentation and sees 100% French oak of which 37% is new. The bouquet offers notes of smoky black cherry, forest floor, a hint of rhubarb, earth, dried orange peel and mocha. On the palate, there are fine chewy tannins with good length." Jim Chanteloup, K&:'s New Zealand buyer.

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Price: $19.99

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By: Jeremy Bohrer |  K&L Staff Member  |  Review Date: 2/29/2012  | Send Email
A great deal in pinot noir. The best part about this wine in my mind is that it's a 2006 so it has some bottle age on it and because of that it is drinking reall well. No need to wait to drink this one, it's ready!

By: Sarah Covey |  K&L Staff Member  |  Review Date: 9/27/2011  | Send Email
Beautiful, medium-bodied, succulent Pinot Noir. Tobacco, pepper, spice, lush red & black fruits with a hint of earth for backbone. A Pinot Noir to restore my faith in Pinot Noir! Hooray! Outstanding value for $20- $35 elsewhere!

By: Jeffrey Jones |  K&L Staff Member  |  Review Date: 9/13/2010  | Send Email
I think that the Quartz Reef Pinot Noir is one of the best Pinot Noir deals that we now have in stock. It has nice cherry aromas and is pleasant and soft in the mouth, offering nice cherry flavors toped off with hints of minerals. This wine will go great with pork or chicken or could be enjoyed alone.

By: Jason Marwedel |  K&L Staff Member  |  Review Date: 7/10/2010  | Send Email
If you have not ventured into the world of New Zealand Pinot Noir there is no better place to start than Quartz Reef. This dynamic Pinot Noir is a lovely offering which conveys a true sense of place. This wine possesses wonderfully textured fruit, with notes of earth, cedar, exotic spice and fresh herbs. Finishing with a nice snap of acidity, this is a fine example of Southern Hemisphere winemaking.

By: John Majeski |  K&L Staff Member  |  Review Date: 2/22/2010  | Send Email
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One of the greatest pleasures I find in wine is the often peripatetic and amazing journey taken by so many winemakers to arrive at a certain place and time, to suddenly find themselves thousands of kilometers from the place where they were born, in the exquisite thrall of something completely pure and vital and alive— a 'terroir of the soul'. Winemaker Rudi Bauer, who brought a captive vision with him when he arrived in New Zealand a generation ago from his native Austria, eventually found the perfect spot to release it when he founded Quartz Reef in Central Otago. Named for the vast quartz deposits and iron-rich volcanic soils underlying its vineyards, Bauer has devoted himself to the creation of succulently structured wines, and his brilliant garnet-colored Pinot Noir is an infusion of warmly impressionistic flowery tea leaves, resin, violets, sous bois and black fruits. And what I really love about this wine? The gentle spine of acidity that adds snap and texture to the attractive fruit. A perfect complement to a fresh-caught salmon slow-roasted over hot coals.

By: Chiara Shannon |  K&L Staff Member  |  Review Date: 10/25/2009  | Send Email
GOOD, INEXPENSIVE PINOT IS HARD TO FIND, and this is one of the best Pinot Noir deals we now have in stock in the $20 and under category. You get just-ripe cherry and strawberry flavors, a supple core of fruit balanced by fresh acidity, and earthy, smokey spice notes. From the cool climate region of Central Otago, this exceptional Pinot strikes the perfect balance between old-world and new world flavors and character. It is popular among Burgundy and Cal Pinot lovers alike for a good reason! It's food-friendly, too, and will complement a variety of dishes, from simple (grilled salmon) to spicy (south Indian spiced lamb meatballs in tomato sauce).

 By: Reid and Chelene Martin |  Review Date: 4/24/2012 
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Love this medium bodied bright pinot from New Zealand. Well suited for nearly any food.

 By: AAM |  Review Date: 4/10/2011 
Lovely mellow easy to drink pinot noir. Enough depth to make it a pleasure to drink, but did lacked some of the more intense wet tobacco flavors I often taste in more expensive pinot. Would buy again.

Additional Information:

Varietal:

Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.
Country:

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.