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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 Tempier Bandol Classique

    2016 Tempier Bandol Classique

    91 Points Parker's Wine Advocate
    A special red from Bandol on the Mediterranean coast of Provence. The local Mourvedre grape's richness and dimension is here captured by boutique legends Domaine du Tempier. But they also ...
    $54.99 in mixed 6+ or $61.99 per bottle
  2. 2013 Leeuwin Art Series Margaret River Cabernet Sauvignon

    2013 Leeuwin Art Series Margaret River Cabernet Sauvignon

    97 Points Huon Hooke
    The top Cabernet from one of the founding wineries in Margaret River, the Leeuwin Art Series shows why this region is the 'Bordeaux' of the Southern Hemisphere. Perfectly ripe grapes are ...
    Elsewhere up to $74.99 Save $12 $62.99 in mixed 6+ or $69.99 per bottle

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