THE GREAT BONZA RESERVE - Shiraz, Cabernet Sauvignon - Australia

In stock
Product SKU
AU145
Vintage: 2017

THE GREAT BONZA RESERVE - Shiraz, Cabernet - Australia - South Eastern, AUSTRALIA

Colour: Intense red with purple hues
Bouquet: Intense youthful fresh ripe berry fruit flavours with some well-integrated vanillin oak
Palate: Full bodied wine with dense ripe berry fruit flavours of cherries and black currants balanced with spicy oak having a long and smooth finish.


Vintage in image may vary. Refer to wine facts for current vintage.

Special Price RM69.00 RM85.00
19% Off
Country AUSTRALIA Grape Varietal Cabernet Sauvignon, Shiraz, Shiraz blend

Product Description

Vintage Conditions: Selected premium vineyards experienced ideal growing conditions producing wines of high sugar and flavours. Cool nights providing ideal harvesting conditions.

Harvest Date: March 2016

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Wine Facts

More Information
Product Type Red Wine
Grape Varietal Cabernet Sauvignon, Shiraz, Shiraz blend
Vintage 2017
Country AUSTRALIA
Winemakers John Quarisa
Producer Quarisa Wines
Fermentation and Maceration 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 beaume and part of wine transferred to oak for fermentation to complete.
Aging Wines were left in oak and in stainless steel tanks (with some oak staves) for 6 months until blended, stabilization and filtration occurred.
SKU AU145

Vintage Conditions: Selected premium vineyards experienced ideal growing conditions producing wines of high sugar and flavours. Cool nights providing ideal harvesting conditions.

Harvest Date: March 2016

Awards

More Information
Product Type Red Wine
Grape Varietal Cabernet Sauvignon, Shiraz, Shiraz blend
Vintage 2017
Country AUSTRALIA
Winemakers John Quarisa
Producer Quarisa Wines
Fermentation and Maceration 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 beaume and part of wine transferred to oak for fermentation to complete.
Aging Wines were left in oak and in stainless steel tanks (with some oak staves) for 6 months until blended, stabilization and filtration occurred.
SKU AU145