Quartz Reef Pinot Noir Trio Case
167,49 € -15% RRP 197,97 €
74,44 € pro Liter
incl. statutory VAT excl. shipping costs
delivery time ca. 2-4 Werktage
Product.Nr. 3371a
product description
Quartz Reef Pinot Noir Trio Case
Central Otago offers a spectacular landscape and is home to some of the world's best Pinot Noir. The grape is the flagship variety, whose reputation increases as the region and its vines mature. 81% of the vineyard area is planted with Pinot Noir.
Quartz Reef is one of the region's pioneers. Situated in the subregion Bendigo, winemaker Rudi Bauer was the first to see Bendigo's potential for outstanding wine.
The vineyard was planted in 1998 after careful site selection. The soils on the beautiful north facing slope are Waenga fine sandy loam and Letts steepland with an elevation of 217 – 264 metres, on 44.55° south. Hand-harvested and vinified with a respectful and non-interventive philosophy, combined with the vision of Rudi Bauer to express our sense of place. Deep red in colour with intense aromatics. Full-bodied and complex with rich flesh and fine tannins. Bendigo ripeness on the palate with concentrated cherry and spice.
The case contains:
1x Quartz Reef Bendigo Pinot Noir 2022: Fermented with 10% whole clusters, cold-soaked for up to 7 days. Total time on skin: 21-26 days. Aged 12 months in French oak barriques, 27% new oak.
1x Quartz Reef Bendigo Estate Single Ferment Pinot Noir 2020: This single ferment named “Charlee Bubs” has been selected as it best expresses the Bendigo Estate vineyard and the growing season. Fermented with 10% whole clusters, cold-soaked for up to 22 days. Aged 13 months in French oak barriques, 16% new oak.
1x Quartz Reef Anna von Tirol Pinot Noir 2022:Quartz Reef's flagship 'Royal Series' collection. Limited release (800 bottles). From the most eastern block of the vineyard, the first block to see the sun. Uniquely close planted at 8,000 vines per hectare and affectionately known as the 'royal block'. “ANNA VON TIROL” is the fourth ferment to be released from block 12. Fermented with 16% whole clusters, cold-soaked for 4 days. Time on skin: 26 days. Aged 16 months in French oak barriques, 100% one year old oak.
Switzerland
