Quite aromatic, with dark cherry and black currant as well as a hint of oak spice. Still bright, fresh, and juicy. There’s an array of flavors, with berry fruit and cassis dominant, joined by spicy oak notes and lip-smacking tannins. Medium bodied with a longer finish.

WINE INFORMATION

The region of South Australia is the biggest producer of wine in Australia, accounting for about half of all bottles. Most vineyards and facilities are located in the southeast, within about an hour’s drive from Adelaide. Coonawarra and Padthaway, the nation’s leading producers of fine Cabernet Sauvignon, are farther away, close to the border with Victoria. Coonawarra saw its first grapes in 1890 but it wasn’t until the 1960s that the region gained its fame. The industry was originally controlled by large wine companies that, despite their adherence to highly regarded vinifera varieties, were more interested in quantity than quality, but that has changed. In addition, many smaller producers have entered the market. Today, Coonawarra takes pride of place in the Cabernet department, with Padthaway a close second. Both also produce Chardonnay, Sauvignon Blanc, and Shiraz. The region’s climate is somewhat similar to that of Bordeaux, with much less rain during the growing season. It’s regarded as modified Mediterranean, a bit on the cool side. Soils here are known as Terra Rossa, a red-brown loam/clay over a limestone base. They impart a mineral note and contribute to complexity of flavor.

John and Josephine Quarisa were high-school sweethearts who married and have grown together, still working together with a passion for grapes and wine. John has been a winemaker for over 30 years, and has received some of Australia’s greatest accolades, including both the Jimmy Watson and Stodart Trophies. He also serves as a judge in international wine competitions. Despite his fame, Johnny’s motto is “Never take life too seriously,” and the Q series reflects this attitude. Grapes for this bottling were harvested at night to retain their freshness. Fermentation took place in both rotary and open-top fermenters at cool temperature (22°C), drained and pressed, and continued fermentation in new and old French and American oak barrels, where the wine aged for 16 months.

Charcuterie, Cheese, Grilled preparations, Lamb, Mexican, Mushrooms, Red Meat, Roasted Root Vegetables, Tapas