|A single vineyard, strongly terroir wine by maestro Ken Helm AM, from fruit picked off neighbour Al Lustenberger's property, only released under the premium black label if it reaches the highest quality benchmarks. Since 2005 the collaboration of Lustenberger and Helm has claimed more than fourteen trophies. Helm»|
|Adelaide Hills make world class Merlot, genteel, velvety wines, solidly structured, brimming with intense lozenge flavours and resonant with exemplary varietal character. Bird in the Hand are without compromise, the most exacting standards of winemaking. Bird In Hand»|
|Bleasdale are Australia's second oldest family owned winery, established 1850 by English migrant Frank Potts. Potts built much of Adelaide's early colonial works before settling down to his homestead at Langhorne Creek. Bleasdale»|
|From two blocks of superior vines grown to the McLaren Flat estate, hand planted by the Scarpantoni brothers in the early 1970s. Brothers Block claimed Australia's most illustrious award, the highly coveted Jimmy Watson trophy in 2007. Scarpantoni»|
|The historic goldfields at Beechworth are now delivering a different type of gold, in the form of suave white wines with panache and style. Pinot Gris has taken well to the cooler climes and mineral rich soils atop the steeply sloped aspects. Brokenwood»|
|From fruit grown exclusively to the prestigious Blewitt Springs Vineyard, previously the source of Shiraz grapes for several icon wines. Located at an altitude of 300 feet, Blewitt Springs is a small site enjoying cooler climes and longer ripening period than the nearby mesoclimes of Willunga and McLaren Vale. Cape Barren»|
|After twenty years of the most distinguished winemaking, having amassed over sixty trophies and three hundred gold, including a Jimmy Watson and twice International Red Wine Maker of Year, David O'Leary and Nick Walker came home to classic Watervale soils. The superior Grace dry grown Vineyard is hand pruned and hand picked, relying fully on natural rainfall. OLeary Walker»|
|Serafino Maglieri came to McLaren Vale in 1968 and devoted his life to wine. From picking to pruning to cellarhand, he worked his way up to plant his own vines and build his first winery. Serafino»|
|A collation of superior parcels from the Serafino estate vineyards in McLaren Vale, vinified in small, open top fermenters, pumped over twice daily for optimal extraction, pressed into French and American oak hogsheads for a luxurious twenty months maturation. Magnitude's mocha and mulberry spice nose precedes a full bodied palate of intense red berry fruits, sublimely integrated oak and mocha chocolate richness, all supported by an exquisite length over a carriage of supple, velvetine tannins.. Serafino»|
|A derivative of Traminer, Savignin and Pinot Noir, Grüner Veltliner was only recently reconsidered as a consequential table wine when it outclassed all comers at a prestigious international competition, against the great growths of Burgundy. Grüner Veltliner is the favourite tipple amongst the bohemian habitants and twilight denizens of Vienna, an animated style of appeal and panache, its piquant white pepper spice and nashi crispness, resolves on a long mineral finish, leaving the palate clean, revitalized and refreshed. Cape Barren»|
|Campbell's Topaque is the most wickedly intense, lusciously rich elixer, laden with candied peel flavours, honeycombed fruit and amber complexities. Painstakingly crafted to the old world Solera system, a bespoke tradition of fractional blending and elevage, achieving the most indulgent concentration of flavour through a laborious racking of barrels as the angels take their share. Campbells»|
|A vigorous diction of new world Chardonnay, framed within a tasteful veneer of judicious oak, crafted by an artisanal winery that's claimed best white and best red wine trophies, as judged amongst peers at the Mornington Peninsula Vignerons Association. Willow Creek offers a stylishly proportioned palate, finishing as crisp as the maritime winds which enthuse the Peninsula. Willow Creek»|
Situated in the heart of the Central Otago wine region, Quartz Reef produces and specialises in premium sparkling wine, pinot gris and pinot noir
Central Otago is New Zealand's youngest and most dynamic wine region. Quartz Reef's first release was in 1998, and in this short period the estate has already gained international recognition. The 'c' on the Quartz Reef label stands for Chauvet and the 'b' stands for Bauer. These elements embody the South Pacific influence, and the blue wave represents Lake Dunstan. Clotilde Chauvet, Rudi Bauer, Trevor Scott and John Perriam are principal partners.
Bendigo is a new viticultural sub-region of Central Otago. The largest quartz reef deposit in New Zealand lies beneath the vines at Bendigo Station. From 1862 the historic town of Bendigo was mined. Today, the sun-drenched north facing slopes are set to become famous again - for the production of Pinot Noir, Pinot Gris and Chauvet - the methode traditionnelle of Quartz Reef. The north-sloping Quartz Reef Bendigo Estate Vineyard released it's first single vineyard vintage to rapturous reviews. There are currently 15ha under cultivation.
Quartz Reef applies the proven winemaking talents of Austrian-born Rudi Bauer, who continues to enjoy and explore the Pinot Noir's many dimensions, and the convergence of the old and the new wine worlds. Rudi Bauer arrived in New Zealand in 1985, after gaining degrees in Austria and Germany, in both viticulture and winemaking. He worked at Misson, Rippon and Giesen (doing vintages in his off-seasons in California and Oregon), before forming Quartz Reef in 1996 with Clotilde and their partners.
Clotilde Chauvet made the first bottle-fermented sparkling wine in Central Otago at Rippon Vineyard in Wanaka, where she succeeded Rudi as winemaker. The Chauvet family has been making Champagne since 1529 - her wealth of experience is reflected in the Quartz Reef Methode Traditionnelle.
Rudi describes Quartz Reef as reflecting the old and the new - the history in the region and in the 400 years of winemaking by the Chauvet family, whose confidence that the region could produce excellent sparkling wine was the foundation for the venture. He has produced a number of medal and trophy-winning wines over the years and was named Champion Winemaker of the Year in 1999 at the Royal Agricultural Society of New Zealand Easter Wine Show.
"Salzburg-born Rudi Bauer is one of the most respected winemakers in Central Otago, having worked at Mission and Rippon amongst others before forming Quartz Reef in 1996 with Clotilde Chauvet from Champagne and Trevor Scott. They cultivate 15 hectares of Pinot Noir using multifarious rootstock and clone variations upon north-facing slopes of quartz deposits in Bendigo with supplementary fruit sourced from Central Otago!" -eRobertparker.com, "This is more like it. Structure and fruit, varietal integrity, fragrance, life in the mouth and a sound, grapey, grape-tannin fuelled finish. Very cleverly put together. Classy wine. Good now and later. A quality pinot noir, in world terms!" -Winefront.com.au
"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. One of the Top 10 New Zealand Producers!" -Atkin On The Case