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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. 2018 Amisfield Central Otago Rose

    2018 Amisfield Central Otago Rose

    93 Points Richard Caro
    Central Otago Rose at its finest -- always sells out before summer's end. A dryish but fruity style, the expressive nose and palate of red cherries, strawberries and raspberries has a refreshing ...
    $29.99 in mixed 6+ or $33.99 per bottle
  2. 2018 Providore Luminaire Blanc de Noir

    2018 Providore Luminaire Blanc de Noir

    Rick’s Picks
    93 Points Sam Kim
    A superb white wine made from Central Otago Pinot Noir (with no skin contact), the Luminaire shows just a hint of light salmon colour. With subtle aromas and a nearly dry elegant palate, this is ...
    $21.99 in mixed 6+ or $24.99 per bottle
  3. 2018 Providore Central Otago Rose

    2018 Providore Central Otago Rose

    Rick’s Picks
    93 Points Bob Campbell MW
    A succulent Rose from central Otago expert, ex-Peregrine's Pete Bartle. This offers deliciously bright and candied fruit, but not too much sweetness. Instead this perfumed but balanced and ...
    $21.99 in mixed 6+ or $24.99 per bottle

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