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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. 2013 Henschke Keyneton Estate Shiraz/Cabernet

    2013 Henschke Keyneton Estate Shiraz/Cabernet

    95 Points James Halliday
    A refined and classic red from the old hands in Barossa biodynamic winemaking. Declared a 'great vintage' with 25+ years potential by the winery, the 2013 has a core of dark minty Cabernet ...
    $66.99 in mixed 6+ or $74.99 per bottle
  2. 2014 Heartland Langhorne Creek Spice Trader Shiraz / Cabernet

    2014 Heartland Langhorne Creek Spice Trader Shiraz / Cabernet

    Rick’s Picks
    91 Points Richard Caro
    Our best $20 Aussie red? Glaetzer dials it back yet makes a serious all-rounder: slurpy richness from Shiraz with Cabernet cassis and fine tannins giving flavour and structure through...to a ...
    $19.99 in mixed 6+ or $21.99 per bottle

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