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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. 2014 Stanley Estates Lagrein

    2014 Stanley Estates Lagrein

    16.5 Points Raymond Chan
    Deliciously different, this is the first vintage of the Lagrein grape from Stanley Estates. Seeming happy in Marlborough's cooler climate, this rare Northern Italian grape has produced a bright ...
    $21.99 in mixed 6+ or $24.99 per bottle

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