Red Wine Selection
cabernet sauvignon • merlot • pinot noir • shiraz • red blends

Red wine is made from dark-skinned grapes. Even though their skins may be blue-black or purple, the juice is clear. After crushing, the skins are left in contact with the juice during fermentation - they give the wine its colour. Pale-pink wines such as blush or rosé are lighter because the juice is not kept in contact with the skins as long.

What's RED at Eaglehawk Inn ...

Cabernet Sauvignon
Medium to full-bodied, tannic and dry. This premium red style has the ability to retain its varietal characteristics even when grown under a number of different conditions. Often blended with cabernet franc and merlot. Enjoy with beef, lamb, pork, duck, game meats and cheeses.

Merlot
Dry, medium to full-bodied, less tannic than cabernet. Merlot blends well and is often used to soften wines such as cabernet sauvignon. Enjoy with beef, lamb, pork, poultry and cheeses. Merlot goes well with spicy food - Mexican, Italian and Indian.

Pinot Noir
A medium to light-bodied dry red table wine, low in tannin with a silky texture. Pinot noir produces fine sparkling wine. Enjoy with roast lamb, duck, turkey, game and semi-soft cheeses.

Shiraz (or Syrah)
A medium to full-bodied wine. In Australia, shiraz makes some of our most famous vintages, including the awesome Penfolds Grange. Shiraz ages well and can be cellared for many years. Enjoy with veal, kangaroo, roast duck.

Red Blends
The EagleHawk range of red blends are predominantly cabernet blended with merlot or shiraz. Great with steaks, hearty roasts and spicy food.