Quartz Reef "Methode Traditionelle" Brut Central Otago (Biodynamic) (Elsewhere $30)
A blend of Pinot Noir (65%) and Chardonnay that has spent at least 24 months in bottle before being disgorged. The Pinot Noir component gives the wine richness and body while the Chardonnay contributes toastiness and a racy acidity. Attractive and quite elegant Methode with freshness and energy.
Pale straw in hue with an energetic bead. Apple and citrus-tinged aromas with a healthy serving of baked pastries and crème fraîche. The flavors swell on the palate but all is kept in check by a distinct sheath of mineral acidity which drives the wine to a lingering finish. Fresh, energetic and very drinkable.
Full, bright light-golden hued straw-yellow colour with a suggestion of blush, and persistent, vigorous bubbles. The bouquet is gently full with soft and delicately interwoven aromas of white and yellow fruits, lifted florals, and very fine, subtle bready autolysis, the aromatics refreshing and steely. Dry to taste and medium-bodied, tight and cutting flavours of white stonefruits are entwined with delicate yeasty autolysis notes, and build in intensity. The mouthfeel is crisp and racy, with refined effervescence. The palate follows a very subtle, dry phenolic line, carrying the wine to a long, mouthwatering, dry finish. This is an elegant, refined, refreshingly racy and dry methode traditionnelle with subtle autolysis. Serve as an aperitif over the next 3+ years. Hand-picked fruit, 65% Pinot Noir and 35% Chardonnay, fermented to 12.5% alc., with 7 g/L dosage, the wine aged a minimum of 24 months on lees.
This is one of the most reliable and excellent sparkling wine labels. The nose is beautifully fragrant displaying citrus, yeast and subtle nutty characters. It's generously flavoured and silky smooth on the palate with a perfectly pitched acidity providing a classic dry finish. Made from grapes grown in the Bendigo district, 76% Pinot Noir and 24% Chardonnay." New Zealand's Quartz Reef makes this "Methode Traditionnelle" sparkling wine, made in the traditional Champagne method. It's riddled and disgorged by hand, to achieve elegance and finesse, at a cost that fits in with mere mortal proportions.This blend of 58% Pinot Noir and 42% Chardonnay from Bendigo, Central Otago shows Gala apple, lime and brioche on the nose with creamy acidity and leesy notes. Focused, fresh and crisp with a beautiful balance and length. Yum! Raymond Chan: 92+ "Full, bright light-golden color, persistent, vigorous bubbles. The bouquet is gently full with soft and delicately interwoven aromas of white and yellow fruits, lifted florals, and very fine, subtle bready autolysis. Dry to taste and medium-bodied, tight and cutting flavors of white stonefruits are entwined with delicate yeasty autolysis notes, and build in intensity. The mouthfeel is crisp and racy, with refined effervescence.
Robert Parker's Wine Advocate
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. (LPB)
Shows impressive clarity, with crisp lemon, grapefruit and lime zest flavors that are fresh and vibrant. Hints of lemon verbena and pickled ginger linger on the finish. (MW)
Creamy and gently autolytic on the nose - ie just a lightly toasty character. On the palate it is still remarkably tight, yet it has power and impressive length. (JH)