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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 Elvio Cogno Barbera D'Alba Pre-Phylloxera

    2015 Elvio Cogno Barbera D'Alba Pre-Phylloxera

    93 Points John Caro
    An amazing opportunity - these vines are more than 120 years old (incredible!) and thanks to a special location they are on original rootstock (i.e. not grafted to protect against the Phylloxera ...
    $79.99 in mixed 6+ or $88.99 per bottle
  2. 2015 Vietti Barbera Scarrone

    2015 Vietti Barbera Scarrone

    92 Points John Caro
    A beautiful Barbera from Piedmont's leading specialist in the variety. Vietti makes almost as many Barbera as Barolo wines, such is his commitment to this 'minor' variety. The wonderful Scarrone ...
    $69.99 in mixed 6+ or $77.99 per bottle
  3. 2015 Cantina Del Pino Barbera d'Alba

    2015 Cantina Del Pino Barbera d'Alba

    John’s Picks
    92 Points Antonio Galloni's Vinous
    This Barbera from Italy's Piedmont is beautifully lush and bright. Quality fruit is lovingly hand harvested by the Vacca family, who have been on these legendary hillsides for more than a ...
    $35.99 in mixed 6+ or $39.99 per bottle

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