Quartz Reef Bendigo Pinot Noir 2022

Reviews

James Suckling (JamesSuckling.com): 95/100 & Top 100 Wine of New Zealand 2024. This is very structured for a 2022, with fine, linear tannins that run the length of the wine, giving backbone, focus and a tight fruit structure. It’s very typical for a Central Otago pinot. So much clarity and focus to this. Drink now or hold. Screw cap.

Erin Larkin, Robert Parker's Wine Advocate: 94+/100.The 2022 Single Vineyard Pinot Noir nose is electric, with blood orange and brine, cherry pip and raspberry, cranberry and caper berry. In the mouth, the wine is energetic and spicy, with a long spool of tannin and fruit entwined through the finish. It's an utterly lovely and wonderful wine with a super pleasant aftertaste that lingers. Drink Date: 2023-2035.

Tasting note

Enticing aromas of cherry, licorice, raspberry and eucalyptus mingle with delicate toffee notes and a whisper of pepper. On the palate, it’s beautifully balanced, where silky tannins and vibrant fruit come together in harmony. Layers of dark cherry, cranberry and sweet-tart nuances unfold gracefully, inviting you to linger over every sip.

Aromas and flavours

Additional information

Type: Red wine

Varietal: 100% Pinot Noir

Food match: Serve with wild duck and pork dishes

Vineyard: Bendigo estate Vineyard, the pioneer vineyard of the Bendigo subregion.

Soil: arid clay, fine gravel and quartz soils

Vintage: The growing season was a real “box of chocolates” as we experienced variable weather and climactic conditions as well as variable flowering and fruit set. Budburst began on September 23rd. We experienced long slow flowering starting on November 28th lasting for three weeks. From the beginning of January through to late February the temperature really heated up with days topping 35 degrees Celsius in Bendigo. First pick for the sparkling wine was on the 24th of February. The majority of our fruit was harvested by the end of March with our Pinot Noir picked on March 30th and the Pinot Gris a little later. Reflecting on a good year and great team we look forward to the coming winter to reset for another trip around the sun.

Winemaking: Hand-picked on the 17th ,18 th, and 21st March. Each clone was small batch vinified with a small percentage of whole cluster per ferment. Cold Soaked for up to 7 days before indigenous yeast fermentation kicked in. Gentle plunging each day, followed by post maceration of up to 9 days to ensure optimum fruit and tannin balance. Total time on skin; 21-26 days. Drained directly into selected French oak barriques (27% new) where the wine aged for 12 months during which malolactic fermentation occurred naturally.

Alcohol: 14% vol

Residual sugar: <1 g/l

Bottle size: 0.75l

Notice: contains sulphites

Cellaring potential: 2028-31. A maskuline Pinot from Central Otago that will develop well when you have the patience to cellar it.

Produced and bottled by: Quartz Reef, PO Box 63, Cromwell, Central Otago 9342, New Zealand

Distributor: vinabonus GmbH, Simmedenweg 40, 34134 Kassel, Germany

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