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Vintage
2013
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Alcohol
14%
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Variety
Durif
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Cellaring
10 years or more
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Goes Well With
braised beef, lamb
The Range
Comprising varietal wines of distinction, our Family Cellar range was created to be something special from the outset. The marriage of magnificent fruit from sustainable, old vineyards and traditional, hand-crafted winemaking techniques ensure beautifully balanced, elegant table wines that display a true sense of place.The Wine
It is deep inky-black colour displaying rich aromas and flavours of berries and liquorice with dense tannins and classy French and American oak. It shows the typically intense colour and body for which Rutherglen Durif is rightfully famous.Variety
Durif is such a local hero that it is often referred to as 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
Hand picked fruit is destemmed and lightly crushed into our open vat fermenters. It is fermented and steeped on its skins for up to four weeks before gentle pressing. 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, the tannins begin to soften and the structure of the wine is surprisingly supple when the time finally comes to pressing. After pressing it spends 20 months ageing in barrel before blending.Food Matching
Durif is definitely a food wine and as a younger wine will partner richly flavoured dishes such as braised lamb shanks where the tannins will complement the sticky character of the meat. An older wine will have softened and the resulting smooth palate and fine tannin structure will be ideal with a perfectly cooked classic; Slow Roasted Whole Eye Fillet of Beef with Béarnaise Sauce.Cellaring Potential
Durif has plenty of tannin and enough acidity to keep the wine balanced and improving for up to a decade or more. Within a few years it will throw some sediment, so is best decanted before serving."Hand-picked, 4 weeks on skins before gentle pressing, matured in barrel for 20 months. As full-bodied as they come. I understand the theory of long maceration, but its downside is an element of loss of fruit through some oxidation of the wine, or, to be more precise, its tannins."
James Halliday, Halliday Wine Companion, August 2017
All orders are shipped by Australia Post or Fastway. Please allow up to 5 normal business days for shipping to capital cities (Melbourne, Canberra and Sydney) and more for other areas.
SHIPPING COSTS
| Albury/Local Area | $6.00 |
| Melbourne/Canberra | $14.00 |
| Sydney/Adelaide | $14.00 |
| Brisbane/Gold Coast/Sunshine Coast | $16.00 |
| Country VIC/NSW/SA | $16.00 |
| Tasmania | $26.00 |
| Perth | $29.00 |
| Country QLD | $29.00 |
| NT/Country WA | $36.00 |
For Further information on delivery please click here.
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