2024 Quartz Reef Pinot Gris, Central Otago

Savoury and complex; crisp apple and pear fruit layered with crème fraîche, almond and honey. The palate builds in intensity so whilst there is plenty of flavour, the thread of mineral acidity keeps everything tightly bound together. Could be drunk now but better with a couple of years in bottle to be at its best. Drink 2027 for 2030

95 points Jane Skilton MW for The Real Review, January 2026

Light straw in the glass with aromas of pear, lemon and nectarine with hints of crushed stone, crème fraîche, almond meal, fresh and pressed wildflowers, soft spice and a distant suggestion of lanolin and lavender. Dry, with expressive pear and nectarine fruits and a touch of lemon zest and cream. This has a precise line with a lovely stony, savoury sense of travel. Drink 2026 to 2031.

93 points Dave Brookes for Halliday Wine Companion, March 2026

Rudi Bauer arrived in New Zealand from Austria in 1985 on a six-month visa, made Central Otago's first gold medal Pinot Noir at Rippon in 1991, and in 1996 planted what would become the first vines in the Bendigo subregion. Quartz Reef is built on that pioneering spirit and takes its name from New Zealand's largest quartz deposit which lies beneath the vines at Bendigo Station. Rudi makes some of New Zealand's most acclaimed Pinot Gris and Pinot Noir wines, and what many consider the finest Méthode Traditionnelle sparkling wine in the country.

The 2024 Pinot Gris is from the Loop Road vineyard, a north-facing slopes on fine sandy loam soils at altitude, planted in 1998 and farmed biodynamically since the beginning. Hand-picked in ideal condition in early April, whole bunch pressed with minimum settling before natural fermentation on full lees for 10 months with complete malolactic fermentation.

The winemaking approach builds texture and savoury depth while preserving the freshness the elevation naturally delivers. The 2024 opens with pear, nectarine, lemon zest and crushed stone on the nose — lifted and aromatic, with a distant waft of wildflower and soft lanolin. The palate is expressive and mineral-driven, with crème fraîche, almond and citrus threading through ripe pear and nectarine fruit, all held together by a precise line of acidity that keeps the wine tightly focused through a long, stony finish.

The wine's mineral precision and creamy texture find a natural partner in dishes that are clean rather than rich. This suits anything where the cooking relies on freshness and quality: a whole roasted snapper with herbs and lemon, or a Japanese-style tofu and dashi broth with yuzu and ginger.

A wine of real complexity that is drinking well now and will reward another year or two in the bottle. Drink now through 2031.