Light Red (4pk)


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A selection of Australian light reds that drink well chilled, destined to be cracked on hot, meandering nights.

2022 Scintilla Nightfall Clarete
Tempranillo/Chardonnay/Sauvignon Blanc
Peramangk CountryAdelaide Hills

This is all red berries, fresh beetroot and rhubarb, with hints of lemon and peachy cream; a perfect hot summer night wine. 50% Tempranillo, 25% Chardonnay, 25% Sauvignon Blanc. Tempranillo is co-fermented with the Chardonnay in classic Clarete style. 

2022 Manon Forest Red
Pinot Noir/Pinot Gris
Peramangk CountryAdelaide Hills

A 50/50 blend that is exemplary of Manon’s high, cool elevation. They take an equal portion of whole bunch, destemmed fruit and juice then ferment it all together for just long enough. It’s a youthful, energetic expression from Mon and Tim, the grapes and the land that makes a wonderful year-round table red – enjoyed at room temperature in the cooler months, and chilled in summer.

2021 Limus Greene’s Pinot
Pinot Noir
Boandik Country – Mount Gambier

This is Kyatt and Anna's top Pinot Noir from a quarter acre block on the other side of a small native forest from The Apple Farm, a restaurant and orchard near their cellar. 100% destemmed to maintain fruit purity as the saline and basalt soils provide a lovely, gentle savouriness. This is a wine that drinks well cool and at room temperature; it’s medium-bodied and full of tight brambly red berries, cassis, cherry and a gentle undertone of earthiness with a salty mineral freshness. It is pure and clean and a brilliant example of a red wine to drink through all seasons.

2022 Scintilla Pinot x Pinot
Pinot Gris/Pinot Noir
Peramangk CountryAdelaide Hills

This hits all the right notes for a chilled summer red – it’s got fine tannin structure from the Gris and rich fruity palate weight from the Noir. 60% Pinot Gris that underwent a flottasion style carbonic maceration in old hogshead barrels with direct press Pinot Gris added to fill the barrel and create an anaerobic environment. This was then slowly pressed back to barrel. 40% de-stemmed to open top vats for primary fermentation that was then pressed and siphoned to old french puncheon. Blended late spring.

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