Such is Durif's popularity in the area that it is often refereed to as the Rutherglen Durif. The variety is a cross of Peloursin and Shiraz and it clearly excels in North East Victoria. Our long, warm Autumn days give the grapes plenty of time to develop their intense colour and rich flavours. Inky dark with brooding, ripe berry flavours and a seriously tannic backbone, this is classic Rutherglen Durif.
Durif is a great red wine for ageing. It has plenty of tannin and enough acidity to keep the wine balanced and improving for up to a decade, perhaps more. Within a few years it will throw some sediment would be best decanted before serving.
The wine shows typical Durif traits of dense dark colour with a bouquet of violets, ripe berry flavours and a seriously tannic backbone. Firm and full bodied, it will partner well with rich beef or lamb stews or perhaps dig out a recipe for Steak and Kidney pie.
Awards and Accolades
2014 Vintage: 90 Points - James Halliday, Australian Wine Companion "Machine-harvested, crushed/destemmed, open-fermented, cultured yeast, 12-14 days on skins, 90% matured in French oak (10% new), 10% in American oak. A generous, plush wine, but not monolithic - it lets some light/perspective in with notes of spice and pliable tannins."
From the Winery
The fruit was destemmed and crushed in our old 7 tonne fermenters before inoculation with yeast for fermentation. Hand plunging took place three times a day during during the early stages of fermentation, then reduced to two per day until the ferment was finished.
Pressing was done using our 130 year old wooden basket press, this gentle method of pressing allows us to get all the wine out but not over extract the tannins. Maturation was in both new and old barriques and puncheons for 18 months and was bottled in November 2015.
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