Different wines

Red Wines

Fermented on the skins for colour, tannin and structure — from silky Pinot Noir to formidable Nebbiolo.

Cabernet Sauvignon

Bordeaux, France — a seventeenth-century crossing of Cabernet Franc and Sauvignon Blanc.

The world's most planted red grape: thick-skinned, deeply coloured and firmly structured, capable of ageing for decades.

Bordeaux, France.

Softer and earlier-ripening than Cabernet, Merlot gives plush, generous reds and is the backbone of Right Bank Bordeaux.

Burgundy, France.

Thin-skinned, site-sensitive and notoriously difficult to grow — and the source of the most ethereal red wines made.

Northern Rhône, France.

One grape, two personalities: savoury and peppery as northern Rhône Syrah, opulent and sweet-fruited as Australian Shiraz.

Cahors, south-west France.

A French grape that found its true home in the high-altitude vineyards of Mendoza, where it makes dark, plush, inky reds.

Croatia, via southern Italy.

California's adopted signature — jammy, high-alcohol and boldly fruited, genetically identical to Croatian Crljenak and Italian Primitivo.

Tuscany, Italy.

Italy's most planted grape and the soul of Tuscany — savoury, high-acid and built for the dinner table.

Northern Spain.

Spain's noble red, traditionally aged long in American oak, giving wines of dried fruit, vanilla and leather.

Piedmont, Italy.

Pale in colour yet enormous in tannin and perfume — the grape of Barolo and Barbaresco, and one of the longest-lived reds on earth.

Aragón, Spain (as Garnacha).

Heat-loving and generous, Grenache gives pale, high-alcohol reds of sweet red fruit and is the anchor of southern Rhône blends.

Bordeaux and the Loire Valley, France.

Parent of Cabernet Sauvignon: lighter, more aromatic and distinctly herbal, at its purest in the Loire.

Valencia, Spain (as Monastrell).

Dark, meaty and structured, Mourvèdre needs real heat to ripen and rewards with wines of gamey depth.