Appearance
At first glance, it has a bright ruby color and medium-layer garnet reflections.
Information
QUARTZ REEF Bendigo Pinor Noir 2022
Varieties
Pinot Noir
Origin
New Zealand
New Zealand
Vintage
2022
Alcohol content
12.5º
34,99€
Information
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QUARTZ REEF Bendigo Pinor Noir 2022
34,99 €
Total price:
34,99 €
Tasting notes
Nose
On the nose it offers a notable aromatic intensity, dominated by fresh red fruits such as cherry and raspberry, along with subtle floral notes of violet and a spicy background reminiscent of cloves and cinnamon. Earthy and mineral nuances also appear that evoke the stony character of the Bendigo vineyard.
Palate
In the mouth it is silky and precise, with a lively acidity that provides freshness and lengthens the palate. The tannins, fine and well integrated, support a juicy fruit core that extends towards an elegant finish, where spicy and mineral notes reappear. A balanced and expressive Pinot Noir, a true reflection of the extreme terroir of Central Otago.
Food pairing
Cheese
Duck
Chicken
Mushroom and chicken risotto
Fish
Salmon
Description
The Quartz Reef Bendigo Pinot Noir 2022 comes from a certified biodynamic (Demeter) and organic (BioGro) vineyard located in Bendigo, in the Central Otago region of the South Island of New Zealand, planted on sloping terraces of Waenga fine sandy loam and Letts steepland at 217–264 m above sea level, in an environment marked by soils of quartzitic origin .
Managed with a non-interventionist approach under the supervision of renowned winemaker Rudi Bauer, the vineyard was planted in 1998 and cultivates multiple clones (10/5, 5, 115, 667, 777, and Abel). Harvesting is done by hand, with small-batch fermentations and a percentage of whole cluster fermentation. Winemaking includes cold soaking for up to 7 days, fermentation with native yeasts, and subsequent maceration for 19 to 26 days, before aging in French oak barrels (27–28% new) for 12 months, with spontaneous malolactic fermentation. .
The 2022 vintage combined variable conditions, with a long flowering period between the end of November and a heat wave in January-February with temperatures above 35°C, with the main grapes being harvested at the end of March .
Around 475 barrels were made, reflecting the intention to maintain traditional techniques and maximum varietal purity. .
Critics have praised this expression: it received 93 points from Wine Advocate (Joe Czerwinski), 95 points and 5 stars from Bob Campbell MW, and a 94+ rating from Wine Advocate according to Real Review. Furthermore, based on reviews in Wine-Searcher, it suggests a "Bold and Structured" style typical of Central Otago, with a potential of up to 10–15 years. .
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