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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. 2017 Kalleske Barossa Buckboard Durif

    2017 Kalleske Barossa Buckboard Durif

    Biodynamic
    4.5 Stars John Caro
    A hedonistic yet serious red made from Durif (aka Petite Sirah), this is organic and deeply satisfying stuff. Lush black and blue fruits hit the palate in waves, while the grape's Syrah ...
    $39.99 in mixed 6+ or $44.99 per bottle
  2. 2016 Bogle Californian Petite Sirah

    2016 Bogle Californian Petite Sirah

    90 Points Richard Caro
    Beautifully lush with silky blue-black fruits and spice, this is a classic Petite Sirah (aka Durif) from an old school California producer. Unashamedly big and bold yet generous and easy, if you ...
    $27.99 in mixed 6+ or $30.99 per bottle

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