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It is now well established that Central Otago is producing outstanding pinot noirs, with Quartz Reef being no exception. Still, there is no doubt in Rudi's mind that to produce great pinot noir will take time. We are looking forward to the exciting journey to learn more about pinot noir, the expression of the vines and the development in the bottle.
Deep bright red colour. Vibrant bouquet of thyme and spiced wild berries. The palate is well structured, lush pinot noir fruit showing chocolate, ripe dark cherry with round fine lasting sweet glazed tannins
The winemaking was very much in keeping with the traditional practices from the old world. The winemaker, Rudi Bauer, has combined these techniques, and his personal understanding, to create this wine.
Each Pinot Noir clone (10/5, 5, 115, 667, 777 & Abel) was kept separate with 95% being de-stemmed in small batches between 2-6 tonnes with 4-7 days cold maceration. Hand plunged. Partly indigenous yeast fermentation peaked at 33-35°C. Post fermentation maceration over 6–9 days, depending on tannin structure, before being pressed into French oak, of which were 33% new, 40% 1 year old and 27% 2 years and older. The wine underwent malolactic fermentation in Spring and received an egg white fining for settling before bottling in July.
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2007– “From Bauer’s Bendigo estate, this really has a distinct blueberry aroma and some sweet spiced pastry dough too. The palate has impressive reach and breadth, pitching sweet spiced blueberry and cherry flavour long and even across the palate – fine tannins rumble gently below, all aimed at a deep and lasting finish. Excellent pinot, one of Bauer’s best, and still very much on the make.” Rating 94 points
Nick Stock – The Penguin Good Australian Wine Guide - 2010
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