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Quartz Reef Central Otago Pinot Gris

expert reviews about

Quartz Reef Central Otago Pinot Gris

Expert Reviews

Michael Cooper (2004 Vintage) says
The 2004 vintage was hand-picked in the Bendigo Estate vineyard, whole-bunch pressed, fermented dry and lees-stirred for six months in tanks. Pale, it is ripely scented, with a fresh, immaculate bouquet of peaches, pears and spice. Mouthfilling (14 per cent alcohol) and rounded, with gentle acidity and lovely texture, it offers delicious drinking from now onwards.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
The tightly structured 2003 vintage was hand-picked in the Bendigo Estate and Parkburn Terrace vineyards, whole-bunch pressed, fermented dry and lees-stirred for six months in tanks. It's a pale, fresh wine, sturdy (14 per cent alcohol), with lemon, pear and spice flavours that show good depth and a slightly nutty complexity, but lack the richness and lushness of a top year. A crisp, youthful wine, it's worth cellaring to mid-2005+.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
Past vintages were grown entirely at Gibbston, but the 2002 also includes grapes from the company's much earlier-ripening Bendigo Estate vineyard, in the Cromwell Basin. Fermented to dryness and lees-aged for five months in tanks, it's a weighty wine (14 per cent alcohol) with strong pear and spice flavours and a rounded finish. Refined and delicate, and still very fresh and youthful, it should mature well.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
Always impressive, this powerful, concentrated wine is grown in the Pociecha vineyard at Gibbston and matured for five months on its yeast lees. The 2001 vintage is oily and rich, with excellent mouthfeel, a strong surge of ripe, peachy, spicy flavours and a long, well-rounded, dry finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
Buyer's Guide to New Zealand Wines

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