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Gary Walsh95+ points
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James Suckling97 points
- Variety Pinot Noir
- Vintage 2008
- Brand Ata Rangi
- Cellaring 5-10 Years
- Wine Type Red
- Alcohol Percentage 13.0% Alcohol
Ata Rangi Pinot Noir 2008"Sourced from the ‘main sites’ around Ata Rangi with vine age over 20 years ol..."$129.99 -
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Gary Walsh96 points
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James Suckling97 points
- Variety Pinot Noir
- Vintage 2009
- Brand Ata Rangi
- Cellaring 5-10 Years
- Wine Type Red
- Alcohol Percentage 13.0% Alcohol
Ata Rangi Pinot Noir 2009"Sourced from the ‘main sites’ around Ata Rangi with vine age over 20 years ol..."$139.99 -
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Gary Walsh95 points
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James Suckling96 points
- Variety Pinot Noir
- Vintage 2010
- Brand Ata Rangi
- Cellaring 5-10 Years
- Wine Type Red
- Alcohol Percentage 13.0% Alcohol
Ata Rangi Pinot Noir 2010"Sourced from the ‘main sites’ around Ata Rangi with vine age over 20 years ol..."$149.99 -
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James Suckling96 points
- Variety Pinot Noir
- Vintage 2011
- Brand Ata Rangi
- Cellaring 5-10 Years
- Wine Type Red
- Alcohol Percentage 13.0% Alcohol
Ata Rangi Pinot Noir 2011"Sourced from the ‘main sites’ around Ata Rangi with vine age over 20 years ol..."$129.99 -
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Bob Campbell MW99 points
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Raymond Chan Wi99 points
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James Suckling97 points
- Variety Pinot Noir
- Vintage 2015
- Brand Ata Rangi
- Cellaring 5-10 Years
- Wine Type Red
- Alcohol Percentage 14.0% Alcohol
Ata Rangi Pinot Noir 2015"The nose is elegantly concentrated with a deep, dense core of well-ripened da..."$115.01 -
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James Suckling98 points
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Bob Campbell MW98 points
- Variety Pinot Noir
- Vintage 2016
- Brand Ata Rangi
- Cellaring 5-10 Years
- Wine Type Red
- Alcohol Percentage 13.5% Alcohol
Ata Rangi Pinot Noir 2016"The highly sought-after Ata Rangi Pinot Noir is undoubtedly one of the great ..."$90.00 -
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Nick Stock98 points
- Variety Pinot Noir
- Vintage 2019
- Brand Ata Rangi
- Cellaring 5-10 Years
- Wine Type Red
- Alcohol Percentage 13.5% Alcohol
Ata Rangi Pinot Noir 2019"The highly sought-after Ata Rangi Pinot Noir is undoubtedly one of the great ..."$105.00 -
Red Wine
Red wine is made from dark-colored grape varieties. The juice from these grapes is used to make red wine, and during the fermentation process, the juice is in contact with the grape skins, which gives red wine its color. The most common types of red wine include Cabernet Sauvignon, Merlot, Pinot Noir, and Shiraz/Syrah. The flavors of red wine can range from fruity to spicy, and the tannins (a naturally occurring compound that can make wine taste dry) can range from low to high. Red wine is typically served at room temperature and is often paired with red meat and strong cheeses.
Red wine is typically aged in oak barrels before it is bottled, which can add flavors and aromas such as vanilla, spice, and toast to the wine. The aging process can also affect the tannins and acidity of the wine, making it taste smoother and more balanced. Different types of red wine are typically enjoyed with different types of food. For example, a bold, full-bodied red wine like a Cabernet Sauvignon is often paired with red meat, while a lighter, fruitier red wine like a Pinot Noir is often paired with fish or poultry. In addition, there are also variations in red wine depending on the region of production, for instance, red wine from Bordeaux region of France are known for its complexity and aging potential, whereas red wine from Tuscany region of Italy are known for its rustic and earthy notes.
Red wine can be made using a variety of techniques and methods, each of which can affect the final taste and quality of the wine. For example, some winemakers use "cold soak" techniques to extract more color and flavor from the grapes. Cold soak is a method in which the grapes are left to macerate in the juice at a low temperature for a period of time before fermentation, this can extract more color and flavor from the grape skins without extracting too much tannin from the seeds. Other winemakers use "whole cluster fermentation" techniques to extract more complexity and depth from the wine. Whole cluster fermentation refers to fermenting the grapes with the stems included, which can add more tannin and structure to the wine.
The alcohol content of red wine can vary, but it is typically around 12-15% alcohol by volume (ABV). Some red wines, particularly those from warmer regions or those made using certain techniques, can have a higher alcohol content. For example, some Zinfandel wines produced in California can reach up to 16% alcohol by volume.
The flavor and aroma of red wine can be influenced by many factors, including the grape variety, the terroir (soil, climate, and topography) of the vineyard, and the winemaking techniques used. For example, a Pinot Noir from a cool climate region will have a high acidity and fruity flavors, while a Shiraz from a warm climate region will have a higher alcohol content, a more full-bodied texture, and a more spicy and black pepper profile.
Different styles of red wine can be enjoyed at different occasions, for example, some red wines are best consumed young and fresh, while others are meant to be aged for several years. For example, a young and fresh Beaujolais wine made from Gamay grapes can be consumed within a year or two, while a Bordeaux wine made from Cabernet Sauvignon grapes can be aged for several years.
Different types of red wine are typically enjoyed with different types of food. For example, a bold, full-bodied red wine like a Cabernet Sauvignon is often paired with red meat, while a lighter, fruitier red wine like a Pinot Noir is often paired with fish or poultry.
Different regions also have their signature red wines, for instance, red wine from Bordeaux region of France are known for its complexity and aging potential, whereas red wine from Tuscany region of Italy are known for its rustic and earthy notes.