Pinot Noir

Quartz Reef Bendigo Pinot Noir 2020

  • 2020
  • 750ml
  • Red
  • 14.5%
Vintage
2020
Size
750ml
Type
Red
Alcohol
14.5%
Varietal
Pinot Noir
Grapes
Pinot Noir
Winery
Quartz Reef
Region
Central Otago
Country
New Zealand
95 AVG
Drink it now or cellar for up to 10 years. No need to decant it but best to open it half an hour before service.

Founded in 1996 in New Zealand's Central Otago region, the Quartz Reef winery owes its name to the quartz deposit which is located below its vineyards and which is the largest in the whole country. The company owns 30 hectares of vines, 15 of which are on a north-facing slope that includes arid soils of clay, fine gravel, and quartz. The other 15 hectares of vineyards that produce the grapes for the Methode Traditionelle sparkling wine are located on Waenga (fine sandy loam) and Molyneux (shallow sandy loam) soils.

The Pinot Noir grapes, coming from the Bendigo vineyard, are left to macerate for 19-24 days before fermenting and resting for 12 months in French oak barriques. The resulting wine is a true symphony of flavors.

It is an elegant and at the same time accessible Pinot Noir with intense aromas of plum and cherry interspersed with spicy notes. On the palate, the flavors of forest fruit and spices come back again. The tannins are ripe and the finish is long and juicy. It is the ideal wine for duck, pork and game bird.
Only 3 left
 
Description
Drink it now or cellar for up to 10 years. No need to decant it but best to open it half an hour before service.

Founded in 1996 in New Zealand's Central Otago region, the Quartz Reef winery owes its name to the quartz deposit which is located below its vineyards and which is the largest in the whole country. The company owns 30 hectares of vines, 15 of which are on a north-facing slope that includes arid soils of clay, fine gravel, and quartz. The other 15 hectares of vineyards that produce the grapes for the Methode Traditionelle sparkling wine are located on Waenga (fine sandy loam) and Molyneux (shallow sandy loam) soils.

The Pinot Noir grapes, coming from the Bendigo vineyard, are left to macerate for 19-24 days before fermenting and resting for 12 months in French oak barriques. The resulting wine is a true symphony of flavors.

It is an elegant and at the same time accessible Pinot Noir with intense aromas of plum and cherry interspersed with spicy notes. On the palate, the flavors of forest fruit and spices come back again. The tannins are ripe and the finish is long and juicy. It is the ideal wine for duck, pork and game bird.
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