32 | Quartz Reef Wines REGIONAL DEVELOPMENT Russell Fredric Pinot pioneer enjoys the journey Quartz Reef winemaker Rudi Bauer: “You not only tell a story, but you also can taste the story.” Quartz Reef Wines Bendigo biodynamic vineyard is part of a legacy of pioneering Central Otago vineyards that created a world-renowned reputation for Pinot Noir. Quartz Reef winemaker Rudi Bauer has been part of this pioneering wave from which developed what he describes as tapestry of wines sourced from grapes grown in distinct sub-regions of Cromwell, Pisa, Alexandra, Gibbston Valley and Wanaka. “We are realising more and more we’ve got an extremely extraordinary tapestry of Central Otago expressions of Pinot Noir, which is getting more complex and more and more unique, because we really reflect the flavours of the variety of where it’s grown.” “You not only tell a story, but you also can taste the story.” Austrian born Rudi’s New Zealand story started when he came here in 1985 on a six month visa to work at a Hawkes Bay vineyard and in 1989, he subsequently worked at Rippon in Wanaka. He was one of a small group of professional winemakers to bring international expertise to the entrepreneurs driving the fledgling industry. “At that stage there was no Lake Dunstan and there were only six vineyards in the region with about 40 hectares all up planted.” “The first Central Otago wines to show promise and that gained critical acclaim were made in the 1990, 1991 and ‘92 vintages.” Quartz Reef’s vineyards are on Bendigo Station which is situated at Tarras near the head of Lake Dunstan, famous for Shrek the truant Merino sheep. The vineyard covers 30 hectares with grape varieties comprising 70% Pinot Noir, 20% Chardonnay, 10% Pinot Gris and a small experimental planting of Grüner Veltliner, a significant Austrian white wine variety. The vineyard’s total production is between 10 to 12,000 cases [12 bottles per case] of which 60% is sold to the domestic market. A high plant density of 5000 to 8000 vines per hectare, which results in less yield per vine, allows more intense flavour development with the reward of a more mature, rich, yet elegant expression of wines from Quartz Reef’s unique terroir. Biodynamics are absolutely central to its operation and philosophy and is part of a matrix that creates a premium product for a niche market. In 2011 Quartz Reef was certified Demeter Biodynamic, a world-wide certification system used to verify to consumers that food or product has been produced by a strict regime of the biodynamic principles. This includes the maintenance and enrichment of soil and vine health with the recognition of the rhythms of the cosmos and its influence on weather, soil, plant and animal life. “You are looking always for balance because ultimately you want to have a balanced soil life and plant life.” “Our goal is to not just eliminate the use of chemical sprays and fertilisers, but to promote the health of the soils and the vines, in return allowing us to make quality wine with minimal intervention, which has a true expression of season, site and terroir.” Quartz Reef applies cow manure and quartz silica preparations during the growing season, as well as a ‘tea’ application of stinging nettle, horsetail, oak bark and valerian which helps to strengthen the vines against fungi and mildew infections. When the vineyard was first established there was no “soil fitness” Rudi says, consequently it produces its own compost and grows cover crops to improve the soil. “That’s why the biodynamics is so important because you need to increase the organic matter. “It gives you better water holding capacity, better nutrient holding capacity so that the grapevines live a comfortable lifestyle and have an established really strong micro-life in order for the vine-roots to have access to the nutrients.” “Our goal is to not just eliminate the use of chemical sprays and fertilisers, but to promote the health of the soils and the vines.” FOR THE LOVE OFWINE
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