I always want to find some good sparkling wines outside Champagne. Unfortunately, this is really difficult. Cava? Although using the same traditional method in producing sparkling wine as champagne, I really don’t enjoy its rubbery flavour. Prosecco and Moscato? Most of them are very straight-forward. Not bad as aperitif but never as complex or serious as champagne. Franciacorta? This can be really good but it is really difficult to find it here in Hong Kong and they can be even more expensive than champagne! The best so far I tried are those produced in England using the same grape varieties as champagne.
This bottle of 2007 Quartz Reef Methode Traditionelle Vintage looks really good on paper. Produced in the region of Central Otago. This is the only region in New Zealand with continental climate. Not unlike Burgundy and Champagne, right? In addition, it is produced using the same traditional method as champagne. What is even more is that it was aged in bottle for four years after secondary fermentation in bottle. This is even longer than most NV champagne! Disgorgement is even done by hand!
Looking impressive on paper doesn’t mean it is good unfortunately. To me, this bottle still didn’t match the standard of many average champagne. It is not bad and actually got quite attractive aromas of incense and floral. However, I felt certain degree of unripeness from this wine and slightly hollow feeling as well. Given that it is still costing me more than HK$200, I really can’t recommend this wine. At this price level, English sparkling offers better value for money!
Purchase Watsons Wine Cellar $228