Central Otago produces the new world's weightiest and most distinctive Pinot Noir. The vinification techniques at Quartz Reef however are very much in keeping with the traditional practices of the old world. Pinot Noir clones 10/5 and 5, 115 and 667, 777 and Abel are all hand picked off a closely planted, steep slope at Bendigo, a small percentage of whole bunches are retained. A week of cold soak and gentle hand plunging of indigenous yeast ferments are followed by maceration and pressing into a selection of seasoned and new French oak barrels for malolactic and maturation.