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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. 2015 Arrowood Sonoma Cabernet Sauvignon

    2015 Arrowood Sonoma Cabernet Sauvignon

    90 Points Antonio Galloni's Vinous
    A beautiful Californian Cabernet, from a hot spot in the Sonoma Valley. The Mayacamas Mountains run between the Napa and Sonoma Valleys, where sheltered at their base are the sources of this ...
    $44.99 in mixed 6+ or $49.99 per bottle
  2. 2014 Stonestreet Estate Cabernet Sauvignon

    2014 Stonestreet Estate Cabernet Sauvignon

    93 Points John Caro
    An extremely elegant Cabernet Sauvignon from a high altitude part of Alexander Valley, in Northern California's Sonoma. From a variety of sites located from 120 metres to as high as 730 metres ...
    $64.99 in mixed 6+ or $72.99 per bottle

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