Methode Traditionlelle Brut - Quartz Reef

With Quartz Reef Methode Traditionnelle Brut, a first-class sparkling wine flows into the well-polished wine glass. Here it reveals a wonderfully bright, light red color. The effervescence of this sparkling wine shines in the glass as extremely fine, elegant and long-lasting. After the first swirl, this sparkling wine displays an exceptional balance, as it neither appears watery nor syrupy or liqueur-like on the sides of the glass. In the glass, this sparkling wine from Quartz Reef shows aromas of lemons, green apple and brioche, complemented by further fruity nuances. Balanced and complex, this crisp and creamy sparkling wine presents itself on the palate. Thanks to its balanced acidity, the Methode Traditionnelle Brut caresses the palate with a pleasing mouthfeel, while still retaining juicy liveliness. The finish of this sparkling wine from the wine-growing region of New Zealand’s South Island, more precisely from Central Otago, ultimately impresses with a remarkable length. The aftertaste is also accompanied by mineral notes from the clay- and sand-dominated soils.

Vinification of Quartz Reef Methode Traditionnelle Brut

The basis for the first-class and wonderfully balanced Methode Traditionnelle Brut cuvée from Quartz Reef is Chardonnay and Pinot Noir grapes. On New Zealand’s South Island, the vines that produce the grapes for this wine grow on clay and sand soils. When they are perfectly ripe, the grapes for the Methode Traditionnelle Brut are harvested exclusively by hand, without the use of coarse and barely selective machinery. After hand-picking, the grapes are brought to the press house immediately. There they are sorted and gently broken. This is followed by the fermentation of the base wines. After the cuvée is assembled, the wine continues to mature in the bottle according to the Méthode Traditionelle. This is followed by 24 months of bottle aging.

Food recommendation for Quartz Reef Methode Traditionnelle Brut

Enjoy this sparkling wine from New Zealand well chilled at 5–7°C as an accompaniment to fried trout with ginger-pear, coconut-lime fish curry or a fruity endive salad.

Awards for the Methode Traditionnelle Brut from Quartz Reef

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