Variety
Durif is such a local hero that it is sometimes called Rutherglen Durif. The variety is a cross of Peloursin and Shiraz and it prospers almost exclusively in North East Victoria. Our long, warm Autumn days give the grapes plenty of time to develop their intense colour and rich flavours.
Winemaking
Durif has huge colour and can be extremely tannic if not handled carefully. So, the technique of long maceration, where the skins are left soaking for weeks, does seem inappropriate at first. However, given long enough, in this case 21 days, the tannins begin to soften and the structure of the wine is surprisingly supple when the time finally comes to pressing. It then spends 20 months ageing in barrel.
Food Matching
Durif is a regal partner for rich dishes such as braised beef or steak and ale pie. With cellar ageing it will complement the most special of occasions and dishes, such as a roast rib of beef.
Cellaring Potential
Durifis 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, so is best decanted before serving.
Young Durif is a wine of such concentration that it almost seems like a meal in itself! It needs to be partnered with rich dishes such as braised beef or steak and kidney pie. With time it will handle the most special of occasions and dishes, such as a roast rib of beef.
