While I primarily focus on the sensorial aspects of the wine world, I also pay attention to the business side of the industry, both here in California and abroad. Consequently, news of wineries changing hands has become commonplace, especially in these more challenging times for the wine industry.

I’m sure wineries position themselves for sale around the world with regularity, and some must fail to find buyers for various reasons. But I would never expect one of the world’s better-known and extremely high-quality wineries to stay on the market for long.

Yet that is precisely what is happening with Quartz Reef Winery in New Zealand’s Central Otago region.

Put on the market in July, the 31-hectare (76-acre) property with 61.3 acres of vines has been making beautiful Pinot Noirs, aromatic white wines, and unquestionably New Zealand’s best sparkling wines for decades under the visionary direction of winemaker Rudi Bauer.

Recently, Bauer’s two majority investors have decided that they want to cash out. Even though Bauer doesn’t want to sell, he also doesn’t have the money to buy out his partners, so the winery has been put up for sale.

The property was described in an online real estate magazine as a renowned wine business with extensive future growth potential, but frankly, I think that is understating the case, considerably.

Quartz Reef is one of the gems of the New Zealand wine industry, and with not much investment, has the raw materials and potential to become one of the country’s leading luxury wine estates. Someone just needs to do to Quarz Reef what Steve Smith and Brian Sheth have done with Pyramid Valley Vineyards.

Admittedly, I’m not some M&A expert, nor do I have any experience on the business side of the wine industry, but here’s how I see this opportunity.

You’ve got 61.3 acres of vineyards that have been planted and farmed organically and biodynamically since 2007 by one of the country’s pioneers in biodynamic viticulture. You’ve got a world-class sparkling wine program that sits head-and-shoulders above anything else in the country, during a time when interest in sparkling wine is peaking around the world. You’ve got a winery still operating with muddled brand assets (packaging, logo, messaging) and a somewhat confusing product lineup/hierarchy that haven’t been updated in many years, but the wines are better than they have ever been. You’ve got a seasoned-pro head winemaker who has no desire to go anywhere, and an assistant winemaker who has the operations well in hand (though I can’t speak for her intent to stick around if the property were to sell).

All of this makes Quartz Reef an undervalued asset, in my opinion. If I were a billionaire in the wine business, I would snap this property up in a hot second. I’d hire a design firm to refresh the brand, reorganize the product hierarchy, and craft a new brand and messaging strategy targeted at the luxury end of the wine spectrum; I’d use my connections to beef up the distribution and export channels for the winery; I’d raise prices of my top wines by about 35%, putting the wines in line with the other top bottlings from the region and the country; and I’d buy some more grapes (or even some more vineyards) to increase production a bit, aiming to create an extremely-high-quality-for-the-money Pinot Noir that could easily be sold by the glass. Eventually, I’d plant some additional acres and build a destination-worthy (LEED Platinum, of course) tasting room and guest house at the vineyard, but all those steps could come later.

With the right management, Quartz Reef could easily become one of the most sought-after wine brands in New Zealand. To me, it’s a no-brainer.

“I’m frankly as baffled as you are,” says Magnus Riddiford, who imported Quartz Reef wines to the US for years through his company, Wine Dogs Imports. “Rudi has had such an amazing hand in everything that has gone on in Central Otago, and what he has achieved from the standpoint of quality is insane. Other than asking too much, I can’t think of a reason why it wouldn’t sell.”

The current asking price for Quartz Reef is between 10 and 12 million New Zealand dollars ($5.8m – $6.95m US), says winemaker Rudi Bauer, noting, “this price is based on an independent valuation done in August 2025 of the value of the vineyard land, the existing stock, and the winery.”

With a newish, much more conservative government in place that is courting international investment, there aren’t even significant bureaucratic hurdles to such a purchase, should an international company or individual investor wish to make the purchase. Heck, you can now even fast-track yourself to permanent residency in 12 months with the purchase. There’s gotta be some wine-loving technology executive out there who wouldn’t mind having a New Zealand permanent resident visa.

I think it more likely that an international party would purchase Quartz Reef rather than a New Zealand entity. The New Zealand economy hasn’t been great since the pandemic, and the wine industry has struggled, especially many of the largest companies, whose reliance on Marlborough Sauvignon Blanc has meant even tougher times for them in the wake of a 2021 harvest that was 40% smaller than normal.

Honestly, the only thing I can think of that might be preventing the sale of the brand would be the primary challenge that New Zealand wine faces in the world: namely, that the country is a long way from anywhere. It’s a long flight to visit as a tourist or keep tabs on your investment, and a long shipping journey to get the wine out of the country. And even within New Zealand, Central Otago is a fair drive from Queenstown, the nearest airport.

But honestly, I think of that remoteness as a feature, not a bug. The remoteness of Aotearoa is directly responsible for its unspoiled natural beauty, its pristine environment, its unique grape-growing climate, and, in part, its laid-back, easy-going culture.

Needless to say, if I had $7 million to invest in a winery, I couldn’t think of a better place to put it.

Tasting Notes

Here are some notes on Quartz Reef wines from my archives, including some from my visit earlier this year (at the bottom). Unfortunately, most of the top bottlings from the estate are hard to find in the US.

NV Quartz Reef “Methode Traditionnelle Brut” Sparkling Wine, Bendigo, Central Otago, New Zealand
Palest blonde in color with medium fine bubbles, this wine smells of baked apples, honey, and wet chalkboard. In the mouth, bright baked apples, fresh apples, and a hint of seawater mix together with a moderately coarse mousse on the palate. Notes of citrus linger in the finish along with crisp apples. A blend of 64% Pinot Noir and 26% Chardonnay. 6 g/l dosage. 12.5% alcohol. Certified organic and Demeter-certified biodynamic. Score: around 8.5. Cost: $36. click to buy.

2012 Quartz Reef “Methode Traditionnelle Blanc de Blancs” Sparkling Wine, Bendigo, Central Otago, New Zealand
Pale gold in color with fine bubbles, this wine smells of freshly baked sourdough, apples, and a touch of brewer’s yeast. In the mouth, faintly salty flavors of baked apples, dried lemon peel, and bergamot have a nice, rich brightness thanks to excellent acidity. A faint chalkiness remains on the palate, along with a hint of black sesame paste. A blend of 91% Chardonnay and 9% Pinot Noir, which is the composition of the vineyard that yields this wine, rather than a calculated blend. 12.5% alcohol. Certified organic and Demeter-certified biodynamic. Score: between 8.5 and 9. Cost: $50.

NV Quartz Reef “Methode Traditionnelle” Sparkling Rosé of Pinot Noir, Bendigo, Central Otago, New Zealand
Palest salmon pink in the glass with very fine bubbles, this wine smells of wet stones and rosehips. In the mouth, wet chalkboard minerality pervades flavors of rosehip, hibiscus, and orange peel, as a soft mousse travels across the palate and bright acidity makes the mouth water. Made from 100% Pinot Noir. 12.5% alcohol. Certified organic and Demeter-certified biodynamic. Score: around 9. Cost: $30. click to buy.

2015 Quartz Reef Pinot Gris, Bendigo, Central Otago, New Zealand
Light gold in the glass, this wine smells of ripe pears, apples, and white flowers. In the mouth, a beautifully silky texture delivers a stream of bright pear and white flowers across the palate with a filigreed acidity. There’s a nice citrus lingering in the finish, along with a faint sweetness. Tastes just barely off dry. 13.5% alcohol. Certified organic and Demeter-certified biodynamic. Score: around 9. Cost: $25.

2023 Quartz Reef Pinot Gris, Bendigo, Central Otago, New Zealand
Pale gold in the glass, this wine smells of stony pear and pear skin. In the mouth, wonderfully crystalline flavors of pear, Asian pear, and wet river stones have a fantastic quartz-like clarity. Lovely stony notes linger in the finish along with pure pear loveliness. Fantastic acidity. 13.5% alcohol. Certified organic and Demeter-certified biodynamic. Score: between 9 and 9.5. Cost: $25.

2012 Quartz Reef Pinot Noir, Central Otago, New Zealand
Light garnet in the glass, this wine smells of raspberry and cranberry fruit with a touch of dried herbs. In the mouth, beautifully sweet fresh-and-dried raspberry fruit mixes with redcurrant and notes of fresh herbs. Faint tannins brush the edges of the mouth and linger with the sweet aromatics through the finish. Gorgeously balanced with a stony core. 14% alcohol. Certified organic and Demeter-certified biodynamic. Score: between 9 and 9.5. Cost: $35.

2012 Quartz Reef “Bendigo Estate” Pinot Noir, Bendigo, Central Otago, New Zealand
Light to medium garnet in color, this wine smells of dried flowers and raspberry jam. In the mouth, brilliant raspberry fruit mixes with notes of citrus peel and dried herbs under a feathery blanket of fine-grained tannins. Silky AF, with gorgeous acidity and a wonderful underlying minerality that leaves a wet chalkboard sensation in the finish. 14.5% alcohol. Certified organic and Demeter-certified biodynamic. Score: between 9 and 9.5. Cost: $50.

2013 Quartz Reef “Single Ferment” Pinot Noir, Bendigo, Central Otago, New Zealand
Medium garnet in the glass with ruby highlights, this wine smells of red miso and sour cherries, cedar, dried chaparral, and resinous herbs. In the mouth, bright raspberry and cherry fruit are still primary, with hints of sour cherry and red apple skin emerging as fleecy tannins wrap around the core of fruit. There’s a dried herb bitterness that accompanies a darker, dustier earthy rumble as excellent acidity keeps things fresh and bright. The tannins gain some solidity in the finish, lingering in a semi-monumental way. 14% alcohol. Certified organic and Demeter-certified biodynamic. Score: around 9. Cost: $60.

2013 Quartz Reef “Bendigo Estate” Pinot Noir, Bendigo, Central Otago, New Zealand
Medium garnet in color, this wine smells of brilliantly perfumed floral and forest berry notes. In the mouth, suede-like tannins surround a core of black raspberry and raspberry fruit with notes of green herbs and wet earth. Excellent acidity keeps the fruit fresh and no doubt contributes to the wet slate quality that lingers in the finish with notes of lavender. 14% alcohol. Certified organic and Demeter-certified biodynamic. Score: between 9 and 9.5. Cost: $50.

2013 Quartz Reef “Bendigo Estate” Pinot Noir, Bendigo, Central Otago, New Zealand
Medium garnet in color, this wine smells of dried flowers, herbs, and forest berries. In the mouth, intensely stony flavors of raspberry and cherry are smothered in a leathery blanket of tannins that lingers for a long time in the finish with burnt orange peel flavors. Deeply stony, with excellent acidity. This particular wine is made from a single fermenter that contains fruit from the very top of the hillside vineyard, the first four bays of each row. 14% alcohol. Certified organic and Demeter-certified biodynamic. Score: between 9 and 9.5. Cost: $50.

2014 Quartz Reef “Single Ferment” Pinot Noir, Bendigo, Central Otago, New Zealand
Med ruby in the glass, this wine smells of dried herbs and raspberry pastilles. In the mouth, broad cherry flavors are wrapped in light, fine, mouth-coating tannins that linger with notes of herbs and baking spice. Excellent acidity and long finish with hints of sour cherry. Score: between 9 and 9.5. Cost: $60.

2014 Quartz Reef Pinot Noir, Central Otago, New Zealand
Medium to dark garnet in color, this wine smells of black raspberries and fresh herbs. In the mouth, juicy black raspberry and cherry fruit flavors have a deep stony quality and are wrapped in a sheath of leathery tannins. Excellent acidity and length. The tannins suggest a few more years in the bottle might be in order, but there’s nothing wrong with this vibrant fruit right now. 14% alcohol. Certified organic and Demeter-certified biodynamic. Score: around 9. Cost: $35.

2014 Quartz Reef “Bendigo Estate” Pinot Noir, Bendigo, Central Otago, New Zealand
Medium to dark garnet in color, this wine smells of black raspberry, forest floor, and wet chalkboard. In the mouth, beautifully silky, sexy flavors of raspberry and cherry seem strained through pulverized rock. Phenomenally fine-grained tannins billow about the mouth as the stony fruit is delivered across the palate like a fire hydrant gushing. Outstanding. Certified organic and Demeter-certified biodynamic. Score: around 9.5. Cost: $50.

2015 Quartz Reef Pinot Noir, Central Otago, New Zealand
Medium garnet in the glass, this wine smells of beautifully floral black raspberry, forest floor, and a tiny hint of meatiness. In the mouth, beautifully lithe flavors of raspberry and black raspberry fruit have a deeply silky texture and gorgeous stony brightness. Excellent acidity keeps things humming in the mouth, while gorgeous, faint powdery tannins linger in the finish. 14% alcohol. Certified organic and Demeter-certified biodynamic. Score: between 9 and 9.5. Cost: $35.

2015 Quartz Reef “Bendigo Estate” Pinot Noir, Bendigo, Central Otago, New Zealand
Medium garnet in color, this wine smells of a slightly meaty black raspberry and floral aromas. In the mouth, raspberry and even blueberry fruit flavors are washed in a mountain stream of crushed stone and fine powdery tannins like chalk dust. Beautifully balanced between delicacy and power, this wine has a huge dynamic range of high and low notes, with a rocky solid core. Excellent acidity and length. Fantastic. Certified organic and Demeter-certified biodynamic. Score: around 9.5. Cost: $50.

2022 Quartz Reef Pinot Noir, Central Otago, New Zealand
Medium garnet in the glass, this wine smells of sweet raspberry and flowers, with a hint of dried herbs. In the mouth, brilliantly bright raspberry flavors are mouthwatering thanks to excellent acidity. Redcurrant and sour cherry enter the frame along with dried herbs, and this road-dust tannin that coats the mouth. Lovely aromatic herbal notes linger in the finish with a hint of stone. Aged for 12 months in 27% new oak. 14% alcohol. Certified organic and Demeter-certified biodynamic. Score: between 9 and 9.5. Cost: $36.

2022 Quartz Reef “Bendigo” Pinot Noir, Bendigo, Central Otago, New Zealand
Light to medium garnet in color, this wine smells of bright, floral sour cherry aromas. In the mouth, the wine is juicy and ethereal with great acidity and cloud-like tannins that eventually settle on the palate and firm up. Flavors of raspberry, sour cherry, and redcurrant are mouthwatering, with hints of sweet oak lingering with flowers and dried herbs in the finish. Score: between 9 and 9.5. Cost: $50.

2022 Quartz Reef “Royal Series ‘Anna von Tirol'” Pinot Noir, Bendigo, Central Otago, New Zealand
Med garnet in the glass, this wine has wonderfully floral, stony aromas of raspberry and sour cherry. In the mouth, deeply pure and lean flavors of raspberry and redcurrant are mouthwatering with electric acidity. Very, very fine tannins hang gauzily in the mouth as floral and herbal notes linger with sour cherry notes in the finish. Outstanding. Score: around 9.5. Cost: $100.