Quartz Reef Pinot Gris 2016
The Quartz Reef Pinot Gris has flavours of ripe pear, peach and marzipan with a rich texture and an off-dry mineral finish. Rich and textural with a delicious fine acidity.
The Wine Front – I really like how much longer NZ wine producers seem to keep their aromatic wines (sometimes on lees) resting, then in bottle, before release. More resolved wines than so many in Australia with their (usually rightfully economic) urgency to market. The wines just feel so much better with the extra time. Especially when those aromatic yeast strains are still trumpeting out of the bottle. None here. Natural ferment all the way. Anyway, on pinot gris as a focus: “I can make better bubbles with chardonnay. I’ll get the real experts to deal with chardonnay. This is our only table white wine therefore”, explains winemaker Rudi Bauer. Free run juice goes to tank, and then it starts fermenting, then on lees and no sulphur for seven months, then bottled about 11 months after harvest. Biodynamically farmed and from Quartz Reef’s vineyard (they only use estate fruit). Holds about 3 grams residual sugar. Long slow ferments. These age comfortably for around five years too.
In a mixed or straight case: $31.34