World Wine – The aromatics are just lovely, delicate, floral, with a white stone and white peach character. A very gentle palate follows, showing some lightly honeyed fruit cast against a minerally background and a fine pétillance too. A very attractive wine, a delicately poised style, but with plenty of acid and grip to give it form.

The Wine Front – Biodynamic farming, lees maturation, attention to detail, great vineyard sites. Rudi Bauer of Quartz Reef has many positives in the manifestation of his life work. Beyond that, and so often it’s hard to separate the person who makes the wine from the wine itself, he’s an outstanding human. And hilarious. That being said, it means little when wines are in brown paper bags being tasted. This wine leapt from the pack. Incredible intensity, inward concentration, a knife edge of acidity in finely wrapped layers of toastiness, marzipan, brioche with a sleek, lean profile of green apple and citrus. Fine, fine bubbles add dimension and freshness. Aside its precision, it’s gorgeous to drink, refreshing the palate with each sip, leaving lingering detail of the presence of the wine. Insanely good drinking. It’s fine wine personified. Kudos here.

Wine Spectator –

James Halliday – The latest (October 2020) disgorgement of this traditional-method pale-blush beauty reveals riper and richer pinot-oriented strawberry characters, the flavour and expression both precisely delivered with balanced acidity and toned backbone. Exciting drinkability and sophistication all in one glass.

Robert Parker/Wine Advocate – The smoky 2015 De la Finca, which has the subtitle "Vinya dels Fòssils" on the label, was inspired by the original blend of this wine that was created by Pepe Raventós’s grandfather, who founded the winery. It comes from poor limestone soils that tend to produce more austere wines. It has more influence from the contact with the lees in bottle (it's disgorged some three years after the harvest) but still keeping its youth. There are Mediterranean notes of fennel and underbrush and a saline core that gives it an electric palate. 2015 was very dry and warm, and the wines are a little riper, with more integrated acidity. 50,000 bottles produced.

James Halliday – "A '19 assemblage of reserve pinot noir from '97 to '16. Wonderful bright straw hue with a glint of green; it's floral, citrussy and so fresh yet layers of flavour. Nougat, creamed honey and vanilla cream all reined in by fine acidity."

James Halliday – A blend of 59/38/3% chardonnay/pinot noir/pinot meunier, all estate-grown Pipers River fruit; 40 months on lees, disgorged Jan ’02. Medium salmon in the glass with a fine, persistent bead. Awash with notes of red apple and redcurrant. Hints of crushed stone, cherry clafoutis, clotted cream and strawberry flan. There's a swell of dosage on the finish, placing it on the ridgeline of off-dry, but the finish is clean and carries nicely.

James Halliday – A vibrant Tasmanian sparkling; 59/35/6% chardonnay/pinot noir/pinot meunier. Shows light straw with green flashes in the glass and a fine, energetic bead. Citrus and stone fruits on the nose with some crunchy green apple, dabs of cream, proving bread, white flowers, sea spray and stone. Crisp, balanced and refreshing with a briney, mineral line; all detail and velocity and outstanding, sapid drinking at this price.