The Great Bonza Reserve Shiraz Cabernet 2021 (Australia)

The Great Bonza Reserve Shiraz Cabernet 2021 (Australia)Intense red with purple hues. Intense youthful fresh ripe berry fruit flavours with some well integrated vanillin oak. Full bodied wine with dense ripe berry fruit flavours of cherries and black currants balanced with spicy oak having a long and smooth finish. Serve with a red wine casserole or a juicy steak with red onion jam. This wine has the flavour; structure and balance to be enjoyed now or offers added satisfaction from further cellaring. Bonza

Intense red with purple hues. Intense youthful fresh ripe berry fruit flavours with some well-integrated vanillin oak. Full bodied wine with dense ripe berry fruit flavours of cherries and black currants balanced with spicy oak having a long and smooth finish. Serve with a red wine casserole or a juicy steak with red onion jam. This wine has the flavour; structure and balance to be enjoyed now or offers added satisfaction from further cellaring.

Bonza is an Australian expression that describes the feeling that spread through the body before you exclaim "hurray!" Something is bonza if it is superb and amazing, but at the same time laid back and relaxed. People and places can be bonza. This wine is. Therefore, it was named The Great Bonza. The wine is produced in Australia by renowned Quarisa Wines, and it is powerful and nuanced, with hints of black currant, black cherry, liquorice and coffee.

All the different types of grapes were fermented separately. Once grapes arrived at winery, the fruit was crushed and destemmed to a mixture of static and cinematic vessels. Fermentation temperatures could rise to 30°c, to extract colour and tannins, and then cooled down to 23°c. Wines were pressed off skins at 2 beau me and part of wine transferred to oak for fermentation to complete. Once wine was dry in oak and tank, each parcel was racked off gross lees back to same oak/vessels and allowed to go through malolactic fermentation. Wines were left in oak and in stainless steel tanks (with some oak staves) for 6 months until blended, stabilization and filtration occurred.