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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. 2013 Jim Barry Armagh Shiraz

    2013 Jim Barry Armagh Shiraz

    96 Points Parker's Wine Advocate
    Jim Barry's Armagh is some of Australia’s finest Shiraz. Massive depth but complexity is the focus, with a seriously built palate where dense black fruits are the powerful vehicle of endless ...
    Elsewhere up to $350.00 Save $51 $299.00 in mixed 6+ or $334.00 per bottle
  2. 2016 Kirrihill Regional Clare Valley Shiraz

    2016 Kirrihill Regional Clare Valley Shiraz

    Rick’s Picks
    4 Stars Cuisine
    A smashing deal on this rich Clare Valley Shiraz! Gold at the NZIWS and Cuisine Best Buy. With fruit that's fully ripe as well as fresh, there is a deliciously assertive richness and spicy ...
    • NZIWS Gold
    Elsewhere up to $19.99 Save $2 $17.99 in mixed 6+ or $15.99 per bottle

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