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Reds

It is not the flesh but the skin of the grape that gives colour - and flavour. Hence some drinkers find reds more ‘satisfying’ - simply because they have more flavour sources! While whites have apple/citrus flavours of pulp, these are ‘built over’ in reds by stronger red and black fruit, spicy and earthy flavours caused by maceration (soaking/fermenting on skins). This ‘leaching’ is almost exclusive to reds, also leading to fuller texture and weight of solids (phenolics). The most important phenolics - besides colour compounds - are tannins. From both skin and pip, the quality of tannins help red wines to age and determines their style as soft and fruity (low tannin) or firm and structured (high tannin). 

Reds

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  1. 2016 Greystone Waipara Pinot Noir

    2016 Greystone Waipara Pinot Noir

    5 Stars Raymond Chan
    Greystone is a superb example of Waipara Pinot. Made in a winning house style, it is aromatically dense and quite darkly drawn, with supple tannins giving structure to the nicely ripe fruit and ...
    Elsewhere up to $44.99 Save $8 $36.99 in mixed 6+ or $40.99 per bottle
  2. 2016 Pegasus Bay Waipara Pinot Noir

    2016 Pegasus Bay Waipara Pinot Noir

    92 Points Parker's Wine Advocate
    This wine put Waipara Pinot Noir on the map. Succulent dark berries with savoury herbs and spice offer a benchmark expression of Kiwi Pinot, while fine acid and tannins make for an approachable ...
    $50.99 in mixed 6+ or $56.99 per bottle

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