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Quartz Reef Methode Traditionnelle NV

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Quartz Reef Methode Traditionnelle NV

The Quartz Reef Methode Traditionnelle is a sparkling wine of distinction, made in the traditional Champagne method to achieve elegance and finesse. Focused, fresh and crisp with a beautiful balance and length. Refreshing, vibrant, 'more'ish', poised with fruity acidity and lees. Easily New Zealand's most Champagne-like sparkling wine.

"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." Nick Stock

Style Magazine

Crunchy red apples and fresh lime, this wine has a super fresh and clean palate with long driving racy acidity to balance out the fresh Oysters, Mooloolaba prawns, Hervey Bay Scallops and Moreton Bay Bugs you will be consuming over this coming summer during long lunches at Blackbird bar and grill.


Wine Spectator


91 Points
Vibrant, crisp green apple, pear and peach flavors are accented by notes of lemon zest, toasted biscuit, honeycomb and dried white flowers. Finishes with a refreshing jolt of acidity.

Mike Bennie


93 Points
It is a blend of 58% pinot noir, 42% chardonnay. And 1% magic. So Rudi Bauer says. “I wanted to say something special, but didn’t know what to say. Maybe semillon is in this wine”. Ahh Rudi… This comes from a single site too (in Bendigo). ‘The acidity is a fibre optic cable, radiates and carries flavours into the wine. There’s so much different information to show off in a wine’, finishes Rudi. Rich perfume but very fresh. Ginger biscuits, honey drizzled stone fruit, toffee apple, floral notes. Lovely. Light, fresh, creamy texture, frisky bubbles, saline acidity under toasty, lightly honeyed fruit characters. Sits in the palate so well. Elegant, superior feel. It’s very good.

Gold Medal


United Kingdom Sommelier Awards

Tony Love

4½ stars. A pinot noir dominant crackingly good fizz with all the characters you would be impressed by - yeast, flintiness, lees influences adding biscuity notes and fresh, spicy strawberry fruits to the fore, lifted by a fine, lively mousse. Ready to be enjoyed.

Tyson Stelzer

93 Points
It is quite a feat to craft a sparkling wine that captures richness within a frame of delicacy. Quartz Reef has met the brief impeccably, celebrating the power of Central Otago pinot noir (almost two-thirds of the blend) in its rich stone fruit, mixed spice and baked apple glory, then toning it with the pink grapefruit and preserved lemon notes of chardonnay. It pulls accurately into a well-balanced finish of mineral presence and taut acidity, carrying with impressive line and persistence, finishing with a refreshingly low dosage of 8g/L of sweetness.

NZ Sparkling Wines

A blend of pinot noir (61%) and chardonnay (39%) from the Bendigo district of Central Otago. It’s a weighty wine with an appealing bite of fresh acidity that fades to leave a soft and beguiling suggestion of sweetness on the finish (the wine has been given a dosage of eight grams per litre). A nice mix of austere citrus and mineral fruit flavours with fine, toasty yeast autolysis.

    $11.35

    Original: $32.43

    -65%
    Quartz Reef Methode Traditionnelle NV—

    $32.43

    $11.35

    Product Information

    Shipping & Returns

    Description

    The Quartz Reef Methode Traditionnelle is a sparkling wine of distinction, made in the traditional Champagne method to achieve elegance and finesse. Focused, fresh and crisp with a beautiful balance and length. Refreshing, vibrant, 'more'ish', poised with fruity acidity and lees. Easily New Zealand's most Champagne-like sparkling wine.

    "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." Nick Stock

    Style Magazine

    Crunchy red apples and fresh lime, this wine has a super fresh and clean palate with long driving racy acidity to balance out the fresh Oysters, Mooloolaba prawns, Hervey Bay Scallops and Moreton Bay Bugs you will be consuming over this coming summer during long lunches at Blackbird bar and grill.


    Wine Spectator


    91 Points
    Vibrant, crisp green apple, pear and peach flavors are accented by notes of lemon zest, toasted biscuit, honeycomb and dried white flowers. Finishes with a refreshing jolt of acidity.

    Mike Bennie


    93 Points
    It is a blend of 58% pinot noir, 42% chardonnay. And 1% magic. So Rudi Bauer says. “I wanted to say something special, but didn’t know what to say. Maybe semillon is in this wine”. Ahh Rudi… This comes from a single site too (in Bendigo). ‘The acidity is a fibre optic cable, radiates and carries flavours into the wine. There’s so much different information to show off in a wine’, finishes Rudi. Rich perfume but very fresh. Ginger biscuits, honey drizzled stone fruit, toffee apple, floral notes. Lovely. Light, fresh, creamy texture, frisky bubbles, saline acidity under toasty, lightly honeyed fruit characters. Sits in the palate so well. Elegant, superior feel. It’s very good.

    Gold Medal


    United Kingdom Sommelier Awards

    Tony Love

    4½ stars. A pinot noir dominant crackingly good fizz with all the characters you would be impressed by - yeast, flintiness, lees influences adding biscuity notes and fresh, spicy strawberry fruits to the fore, lifted by a fine, lively mousse. Ready to be enjoyed.

    Tyson Stelzer

    93 Points
    It is quite a feat to craft a sparkling wine that captures richness within a frame of delicacy. Quartz Reef has met the brief impeccably, celebrating the power of Central Otago pinot noir (almost two-thirds of the blend) in its rich stone fruit, mixed spice and baked apple glory, then toning it with the pink grapefruit and preserved lemon notes of chardonnay. It pulls accurately into a well-balanced finish of mineral presence and taut acidity, carrying with impressive line and persistence, finishing with a refreshingly low dosage of 8g/L of sweetness.

    NZ Sparkling Wines

    A blend of pinot noir (61%) and chardonnay (39%) from the Bendigo district of Central Otago. It’s a weighty wine with an appealing bite of fresh acidity that fades to leave a soft and beguiling suggestion of sweetness on the finish (the wine has been given a dosage of eight grams per litre). A nice mix of austere citrus and mineral fruit flavours with fine, toasty yeast autolysis.