Best Sellers New Arrivals Local Events Locations Gift Cards My Account

Quartz Reef "Methode Traditionelle" Brut Central Otago (Biodynamic)

SKU #1051640 92 points Bob Campbell

 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.  (9/2014)

92 points James Suckling

 A masterful sparkling with abundantly fresh nectarine, white peach and lemon citrus. The palate swings more into grapefruit territory and holds a neat, fresh and zesty stance. A savoury and stony finish.  (11/2017)

92 points Raymond Chan

 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.

91 points Sam Kim

 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.

90 points 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)  (10/2013)

90 points Wine Enthusiast

 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. (JC)  (4/2015)

90 points Wine Spectator

 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)  (10/2016)

Jancis Robinson

 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)  (2/2016)

Share |
Price: $24.99

Real Time Inventory by location:

The item you have chosen is in stock, and has inventory in at least one of our retail stores. Below is the current quantity on hand information for this product within our database. It is never more than five minutes old. Additionally, our shopping cart looks at real time inventory so when you add an item to you cart we will do an immediate check of available inventory and alert you if there are any issues.

Location Qty
Hollywood: 7
Redwood City: 11
San Francisco: 16
Product turnaround time varies by location of inventory and your chosen method of shipping/pickup. For a detailed explanation click here.

Product Reviews:

Add your own review of this item

Staff Image By: Heather Vander Wall | K&L Staff Member | Review Date: 5/19/2015 | Send Email
This is a great sparkling wine, showcasing the quality New Zealand is contributing to the sparkling scene. With Champagne-like chalky texture and good acidity, this wine demonstrates riper fruit, though a low dosage, with full, intense flavors. I am very impressed and look forward to sampling more New Zealand sparklers!

Staff Image By: Andrew Whiteley | K&L Staff Member | Review Date: 5/19/2015 | Send Email
The first thing to note about this crowd pleasing Brut is its beautiful biscuity aroma and focused acidity. Bright fruit pairs beautifully with the acid to offer tremendous clarity and refreshment. Fully certified as bio-dynamic in 2011, Quartz Reef is sure to be a hit at your next gathering.

Staff Image By: Jim Chanteloup | K&L Staff Member | Review Date: 12/7/2012 | Send Email
When winemaker Rudi Bauer was looking at the site for his own winery in the Bendigo sub-region after working at Rippon in Central Otago they had to consider the question, "what if the Pinot Noir might not ripen?" So, the thought of Sparkling wine was born. Clotilde Chauvet with family ties to Champagne followed Rudi as winemaker at Rippon and was one of the original shaeholders in Quartz Reef. Workshops with Jacques Peters from Veuve Cliquot followed with visits to Champagne helped Quartz Reef to become a specialist in Sparkling wine from New Zealand. Made from a blend of 58% Pinot Noir and 42% Chardonnay the wine is still hand riddled and disgorged and aged for a minimun of two years on the lees. Pear, apple, lime and brioche abound in the aromatics with a fine bead and texture that add up to a wine of real finesse and tremendous length.

Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 11/26/2012 | Send Email
Glass Full Glass Full Glass Full Glass Full Glass Empty
A very very good choice for bubbles this holiday season! Quartz Reef are (in my humble opinion) hands down the best sparkling producer in New Zealand. This stunning Brut is made from 58% Pinot Noir and 42% Chardonnay from Central Otago. The fruit is all grown Organically / Biodynamically and carefully hand picked. The wine spends a minimum of two years on the lees, after which every bottle is expertly hand riddled and disgorged. This wine is bright, fresh and pure. It shows crunchy, fresh orchard fruit with some citrus notes and a wonderfully floral, subtly toasty nose. On the palate the pedigree of the fruit is complemented by a wonderful rich and creamy texture. Excellent persistence and balance on the finish with mineral tones from the weathered granite and quartz rich soils from which the estate gets its name. Truly world class wine that performs far above its price point.
Top Value!

Staff Image By: Sarah Covey | K&L Staff Member | Review Date: 7/16/2012 | Send Email
I had the pleasure of tasting this elegant sparkling wine with the winemaker from New Zealand, who stopped by our store recently. Having just stepped off the plane not 24 hours prior, he was still enthusiastic about presenting us this wine! Pinot Noir dominates the blend with Chardonnay, with a sweet apple and pear, a lovely leesy toastiness, hints of mineral and zippy acid in the finish. This wine is biodynamic, hand picked, and done in the traditional method- and it is HAND riddled to boot! Not many sparkling wines left in the world today can claim that! The care taken with this wine is clear- and the price makes it a steal!
Top Value!

Staff Image By: John Majeski | K&L Staff Member | Review Date: 12/31/2010 | Send Email
Glass Full Glass Full Glass Full Glass Half Glass Empty
Carefully blended from 76% Pinot Noir and 24% Chardonnay from the estate vineyard in Bendigo, this sparking wine first captivates the eye with its pale yellow highlights, and then flamboyantly seduces the palate with tightly-polished bubbles entranced by lively citrus fruits, crisp brioche and luscious cream. An alluring, wonderfully-harmonious champenoise sparkler for an amazing price!
Top Value!

Staff Image By: Chiara Shannon | K&L Staff Member | Review Date: 3/3/2010 | Send Email
Wow! Here we have a classy, traditional method sparkling from cool-climate Central Otago that can give some competitors in Champagne a run for the money. With a complx nose of minerals and creamy lees, lemon and leesey flavors and creamy texture on the palate, and clean, refreshing acid on the finish, there is a lot to love in this bubbly. For the price, it is simply outstanding. If you are looking for an elegant sparkler to serve at a wedding reception or other large party, I highly recommend giving this a try.

Additional Information:


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.

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.
Alcohol Content (%): 12.5