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2017 Quartz Reef "Bendigo Estate Single Vineyard" Pinot Noir Central Otago (Biodynamic) SKU #1419468

Price: $29.99

Club Price: $24.99
BC 95 DC 95 JS 94
WE 94 RP 90
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Professional Reviews

K&L Notes

95 points/5 stars from Huon Hook: "Very good colour and the wine is all-round bright, fresh, clean and lovely. The tannins are softer here than in the past, although it's still highly structured. Tannins are less blocky and the wine less extracted. Delicious pinot; superb quality." (01/19) *biodynamic, organic*

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Staff Reviews

  • Kirk Walker
    By: Kirk Walker
    10/28/2019
    K&L Staff Member
    This is everything that I have come to love and expect from the Quartz Reef Bendigo, intense dark cherry fruit with the faint herbal spice that only seems to intensify the fruit. It has to be the site and the farming but this wine has a red fruit character to it that is unique to itself but always speaks to me of the Central Otago. Rich and mouth-filling, for a Pinot, with soft round tannins. The finish is where this wine shines, it explodes with slightly macerated mixed wild berries that just goes and goes.
  • Stefanie Juelsgaard
    By: Stefanie Juelsgaard
    10/25/2019
    K&L Staff Member
    While Central Otago may still be a young wine producing region, having only come into the international scene in the early 1980s, its winemakers have quickly become some of the most masterful in the world. Rudi Bauer is certainly part of this group of maestros, consistently producing some of the best Pinot Noirs we carry at K&L. Central Otago is known for producing dark-fruited, brooding wines. This wine does carry those notes, but has plenty of freshness and power to boot. Herbal and earthy, this wine is elegant, not rich and high-alcohol. By far one of the best Pinot Noirs I've had this year.
    Top Value!
  • Thomas Smith
    By: Thomas Smith
    10/21/2019
    K&L Staff Member
    Rudi Bauer is one of the original five winemakers in Central Otago, and his Quartz Reef wines represent some of the best in New Zealand Pinot Noir. Entirely biodynamic, these wines have had a cult following among our customers for years, and I’m so excited by the 2017 in particular. When I talked to Rudi over the summer, he explained that it was a difficult vintage that gave them a ton of challenges, but ended with a small crop with incredible intensity. It shows in the glass. Dark fruited with elements of blackberry and black cherry, it is muscular and powerful. Its almost impossible not to draw comparisons to Cote-de-Nuits, but truly this is its own wine. Bright acidity along with a quiet tannin profile that gracefully rests along the palate, this is seamless pinot noir at its perfection.
  • Sarah Covey
    By: Sarah Covey
    10/17/2019
    K&L Staff Member
    One of my favorite things about the wines from Quartz Reef continues to be their consistency—they are so elegant, beautifully crafted, and expressive of Central Otago. Winemaker Rudi Bauer is so careful with how he allows the grapes to really tell the story of the place, and while similar in style to Burgundy, in truth, they are pure New Zealand. This has always been my favorite New Zealand Pinot Noir. The Bendigo Single Vineyard Pinot Noir has a lovely minerality and fresh acidity framing the bright red cherry, spice, rose, red plum, and a very delicate savory note. The long finish draws you back for more. A perfect pairing with a classic Thanksgiving meal, pork tenderloin or salmon, this very special Pinot Noir is one to stock up on while it lasts (not much 2017 was made!). You will not be sorry.
  • Alex Schroeder
    By: Alex Schroeder
    10/17/2019
    K&L Staff Member
    The value here really can't be overstated. This is complex, seductive, easy, rich, and refreshing all at once. On the nose, red currant fruit is hoisted by forest floor, violets, a touch of scorched earth and mint. The flavors come together seamlessly on the palate with lightly gripping tannins and the perfect fruit/acid balance for a very pleasant, long finish. Dare I compare it to Grand Cru Burgundy that cost ten times as much? I do, and so should you.

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