Quartz Reef "Methode Traditionelle" Sparkling Wine Brut Central Otago (Elsewhere $30)
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. Drink now.
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.
Wine & Spirits
There’s impressive flavor depth to this clean, firm sparkler, its toasty lees character yielding scents of caramel and tart apple. The texture is creamy and soft, ready to pour with crab.
Very pale straw coloured with fine bubbles, this has a stylish bouquet of fresh, apple-like fruit and well-balanced, moderately yeasty autolysis. The depth of the nose shows the predominance of Pinot Noir. Dry on palate, this has fresh appley fruit flavours with bracing acidity. Light bready-yeast nuances show, and are in accord with the fruit. The mousse and textures are very fine. A blend of 61% Pinot Noir and 39% Chardonnay from the company's estate vineyard in Bendigo, fermented to 12.5% with a dosage of 8 g/L, and given 18 months on lees. Drink as an aperitif, or wait for 2-3 years for toasty complexities to develop in the bottle.
Robert Parker's Wine Advocate
The non-vintage Methode Traditionelle Sparkling is sourced from Gibbston and Bendigo, displays a captivating nose of oyster shell, orange-blossom and granite; the palate very well-balanced with good acidity and touches of lemon zest, green apple and just a faint hint of elderflower on the bone-dry finish. I doubt you will find a better non-vintage New Zealand sparkler
The 100% Pinot Noir Methode Traditionelle Rosé may be even better— and harder to find—but this blend of Pinot Noir and Chardonnay is no slouch. The aromas are toasty and penetrating, the flavors add melon and citrus notes, and the finish is refreshingly dry, with a dosage of only 7 g/L
Biodynamic Pinot/Chardonnay blend. RS 8 g/l. 24 months on lees. Crisp with light lemon and lime fruit on the nose. Crisp and tight and penetrating. Not much autolytic character but plenty of finesse. Dryish.