2015 Quartz Reef "Bendigo Single Vineyard" Pinot Noir Central Otago (Biodynamic) (Elsewhere $40)

SKU #1297176 95 points Robert Parker's Wine Advocate

 Medium ruby-purple in color, the 2015 Pinot Noir exudes gorgeous violets, red roses and black cherry notes with underlying Provence herbs, dusty earth and cinnamon stick hints. Medium-bodied, the palate has a firm backbone of ripe, velvety tannins with lively acid supporting the concentrated, multi-layered flavors, finishing long. Spectacular Pinot Noir! (LPB)  (12/2016)

94 points James Suckling

 An impressively lively and flavor-soaked pinot noir, this oozes ripe red cherry fruits, graphite and spice and has a succulent, fleshy disposition with muscular smooth tannins and striking depth. Drink now.

K&L Notes

Winery Notes: "Hand-picked from our Biodynamic Demeter Certified Bendigo Estate vineyard; with a vine density of 5,000 - 8,000 plants per hectare on grafted pinot noir clones (10/5, 5, 115, 667, 777 & Abel) planted in 1998. The soils on the beautiful north facing slope are Waenga fine sandy loam with quartz and schist deposits. Each small batch was vinified separately according to clone, with a small percentage of whole bunches being retained, left for 5-7 days cold soak before indigenous yeast fermentation kicked in, peaking at 33°C. Gentle plunging throughout ferment, followed by post-fermentation maceration of up to 12 days to ensure optimum tannin balance. Ferment duration 24 days. Pressing directly into selected French oak barriques; approximately 30% new the balance older. The wine underwent natural malolactic fermentation in spring and was bottled in September 2016. The winemaking was very much in keeping with the traditional practices of the old world. The winemaker, Rudi Bauer, has combined these techniques, and his own personal understanding, to create this unique wine."

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Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 3/29/2017 | Send Email
Potentially the best-ever release of this wine. I have long admired Rudi's wines at Quartz Reef and elsewhere but this wine has the x-factor. Hailing from a single, steep, Biodynamic certified, hillside vineyard in the Bendigo sub-region of Central Otago, this wine shows the pedigree and structure would would expect from one of Rudi's wines. However its real allure is the purity of fruit and its exuberance both aromatically and on the palate. This sub-region is known for more masculine, structured wines with dark fruit and formidable tannins, but this wine is so accessible and expressive even as a youngster. The tannins are polished, the fruit is bold with perfectly judged ripeness; hints of mineral and wild thyme add a distinctive sense of place; some exotic spice notes from the French oak maturation add a final touch of class. This is a Pinot that you can WOW people with. It captures the classic elements of Central Otago Pinot (as you would expect from one of the region's founding fathers) but also has an international appeal and luxurious quality that way surpasses our stunningly low importer-direct price point.
Top Value! Drink from 2017 to 2027

Staff Image By: Kirk Walker | K&L Staff Member | Review Date: 3/27/2017 | Send Email
The wines made from this site in Bendigo always seem to be a touch richer and fleshier than other Central Otago wines. The nose is luxurious, sappy dark red fruits with a dusting of spice and earth. It is on the fuller side of Pinot on the palate with a lush round mouth feel. There is just enough tannin to pull everything back into a long finish.

Staff Image By: Heather Vander Wall | K&L Staff Member | Review Date: 3/23/2017 | Send Email
Quartz Reef's Bendigo vineyard Pinot Noir is an excellent example of the power and expression of Central Otago. In this south island region, Pinot Noir does particularly well, creating wines that are both full-fruited and bright, with great savory notes and elegant spice. This wine opens with exuberant, round blackberry fruit with plenty of structure and a medium palate weight. On the finish the wine has a long, savory note with wild mushroom and hints of exotic spice coming into play.

Additional Information:

Varietal:

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.
Country:

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.
Organic: