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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. Cloudy Bay Pelorus Rose NV

    Cloudy Bay Pelorus Rose NV

    94 Points Bob Campbell MW
    A seriously good Rose bubbles from Marlborough. Cloudy Bay are old hands in the region and still making world-beating wine -- like this rare example of local Rose bubbles. Made from Pinot Noir ...
    $35.99 in mixed 6+ or $39.99 per bottle
  2. 2014 Arnaldo Rivera Barolo Vigna Rionda

    2014 Arnaldo Rivera Barolo Vigna Rionda

    93 Points Decanter
    A premium Barolo red from famous Cru vineyard. A super elegant, fresh and finely structured style captures the brighter and more delicate nuaces of the grape -- unusually so for this Cru -- in a ...
    $125.00 in mixed 6+ or $140.00 per bottle

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