Quartz Reef Pinot Noir 2020

$338.00 HKD 銷售 節省

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Sustainability Rating =200pts
Made in Hong Kong = 000pts
Made in Asia-Pacific =
100 pts

Quartz Reef was founded in 1996 and the principal partners are Rudi Bauer, Trevor Scott and John Perriam.

Quartz Reef vinifies wines of outstanding flavour and intensity. There are currently 30 hectares under cultivation. The key to this distinction lies in the maturing sun drenched slopes situated at Quartz Reef’s Bendigo Estate vineyard. Under Rudi’s custodianship Pinot Noir becomes the essence of Central Otago whilst Pinot Gris takes on a rich textured dry style.

This can now be shared through the distinctive expression of Quartz Reef wines, with people who not only love wine but can also sense the origin of the vines.

All Quartz Reef wines benefit greatly from Rudi Bauer’s Austrian heritage exploring the many dimensions of the varieties.

This black-fruited Pinot Noir has structure and silky mouthfeel filled with delicate spice and mineral elements. Match with hare and lamb rack over the next 8+ years. Handpicked from Estate vineyard in Bendigo, fermented in small batches with a small percentage of whole clusters, cold-soaked for up to 7 days, indigenous yeast fermented to 14% alc, post maceration, total time on skins 19-24 days. Aged 12 months in French oak barriques, 28% new oak. Underwent wild MLF. Organic and Biodynamic certified.

14% ABV
Quartz Reef酒莊成立於1996年,主要合作夥伴是Rudi Bauer、Trevor Scott和John Perriam。

Quartz Reef酒莊釀造出口感濃郁、風味出色的葡萄酒。目前在種植的葡萄園有30公頃。這種卓越區別的關鍵在於位於Quartz Reef的Bendigo Estate葡萄園上的成熟陽光山坡。在Rudi的管理下,Pinot Noir成為了中奧塔戈的精髓,而Pinot Gris則呈現出豐富的紋理乾燥風格。

這種風味濃郁的黑色水果Pinot Noir具有結構和柔滑的口感,充滿了細緻的香料和礦物元素。建議與野兔和羊排搭配食用,可保存8年以上。手工從Bendigo葡萄園採摘,分批進行發酵,其中有一小部分使用整串發酵,冷浸泡長達7天,使用天然酵母發酵至14%酒精度,後熟化時間為19-24天。在法國橡木桶中陳年12個月,其中28%是新桶。進行了野生乳酸發酵。有機和生物動力認證。


Deep, ruby-red with dark purple hues, lighter on edge. This has an enticing bouquet with black raspberries and cherries melded with thyme and sweet spice. Medium-full bodied, nuances of dark cherries, raspberries have a mineral edge, interweave thyme, sweet vanilla, star anise, black pepper and cloves. The fruit has excellent ripeness with concentration, showing multi layers and dimensions. Fine-grained, silky, tight-knitted tannins provide structure and grip. Lacy acid thread carries the core of fruit and sweet spice to a lingering, broody finish.

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