“Number 1 Southern Hemisphere - Value Bubbles from around the World” Wine Spectator, Dec 2016

“A masterful sparkling with abundantly fresh nectarine, white peach and lemon citrus. The palate swings more into grapefruit territory and holds a neat, fresh and zesty stance. A savoury and stony finish. Drink now.” Nick Stock, jamessuckling.com, Nov 2017

“Toast and quince notes are elegant and refined, with a delicacy to the details of dried flowers, saline, yellow apple and Meyer lemon.” Maryann Worobiec, Wine Spectator, Aug 2017

“Shows impressive clarity, with crisp lemon, grapefruit and lime zest flavors that are fresh and vibrant. Hints of lemon verbena and pickled ginger linger on the finish.” The Wine Spectator, Oct 2016

“Tropical richness and herbal notes on the nose. The palate boasts generous, crunchy red berry fruits and lightly toasted pistachio nuts. A welcome tangy lemon note brings freshness. A good fizz for food.” Decanter Magazine, New World Sparkling, Nov 2016

“This was tiraged in 2012 and disgorged in the first months of 2015. It is a blend of 58% pinot noir, 42% chardonnay. And 1% magic. So Rudi Bauer says. “I wanted to say something special, but didn’t know what to say. Maybe semillon is in this wine”. Ahh Rudi… This comes from a single site too (in Bendigo). ‘The acidity is a fibre optic cable, radiates and carries flavours into the wine. There’s so much different information to show off in a wine’, finishes Rudi. Rich perfume but very fresh. Ginger biscuits, honey drizzled stone fruit, toffee apple, floral notes. Lovely. Light, fresh, creamy texture, frisky bubbles, saline acidity under toasty, lightly honeyed fruit characters. Sits in the palate so well. Elegant, superior feel. It’s very good.” Mike Bennie, www.winefront.com.au, Aug 2015

Quartz Reef Methode Traditionnelle is a wine of distinction, made in the traditional method to achieve elegance and finesse.

Focused, fresh and crisp with a beautiful balance and length.

A hand-picked selected blend of 58% Pinot Noir and 42% Chardonnay from our Bendigo Estate Vineyard.Bottle fermented and aged on lees for 24 months. Riddled and disgorged by hand.