2011 Quartz Reef Pinot Noir Bendigo Central Otago (Biodynamic)

SKU #1122467 94 points Bob Campbell

 My favourite Bendigo producer has really delivered a very classy wine this vintage. It is intense and subtly smooth and succulent without the flatness that dogs some other wines from this promising district. Linear, focused Pinot Noir that is beautifully structured and shows terrific ageing potential.

90 points James Suckling

 This is very firm and muscular with dark cherry, blackberries and hints of new wood. Full and chewy. Better in 2015. Screw cap

90 points Robert Parker's Wine Advocate

 Medium deep ruby-purple in color, the 2011 Pinot Noir has cranberry, mulberry and pomegranate aromas with touches of lavender, Provence herbs and toast. Medium-bodied, with ample concentration of expressive red berry and subtle herb flavors, it has a medium level of chewy tannins, balanced acid and a long finish. Approachable now, it should drink best 2013 to 2017+.  (10/ 2012)

K&L Notes

93 points Sam Kim Wine Orbit: "It's beautifully perfumed on the nose displaying red/black cherry and floral characters with hints of game and spice notes. The palate is succulent and elegantly weighted with silky texture, finishing fabulously long and smooth. A beautifully flowing pinot with gorgeous balance and harmony. At its best: now to 2017. From the winery: "Split between two vineyards, Quartz Reef has 30 hectares cultivated within the Central Otago sub-region of Bendigo. The principal Bendigo Estate Vineyard site is a 15 hectare north facing slope comprising arid clay, fine gravel and quartz soils. Originally planted to Pinot Noir with a planting density of between 5-8,000 vines per hectare. The site also holds Pinot Gris and Chardonnay. Both varietals are planted with a density of between 3,500-5,000 vines per hectare. Adjacent to this is our modestly north sloping 15 hectare vineyard comprising Waenga (fine sandy loam) and Molyneux (shallow sandy loam) soils. The vineyard serves to supply Quartz Reef with Pinot Noir and Chardonnay for Methode Traditionnelle sparkling wine production.

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Price: $31.99

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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.
Organic: