Australian Durif wine regional and flavour profile
RED | FULL BODY
Durif taste and aromas
Durif is characterised as having earthy, peppery aromas, with ripe berry fruit and plummy flavours. In the presence of new oak barrels, the wine can develop melted chocolate flavours.
High tannins, rich, full-bodied, relatively acidic.
Durif cellaring potential
The wines are very tannic, with aging ability that can exceed 20 years in the bottle, with the ability to still show astonishing verve and freshness.
Facts about Durif
- The alcohol level in these wines is often in the 14-15% range, with flavour to match.
- Durif can sometimes be rather “short”, that is, the flavour does not linger in the mouth, hence the benefit of blending with another grape that may lack mid-palate depth, but add length and elegance. It’s not unusual for Durif to be used as a blending wine to “beef up” other varieties such as Zinfandel.
- Durif is a cross between Shiraz and Peloursin (Shiraz is the father, while Peloursin is the mother).
- Durif can be every bit as age worthy as Cabernet Sauvignon. Many have been known to age gracefully for more than a quarter-century.
Australian regions that produce Durif
Durif is flourishing in Rutherglen, Victoria, a hot climate region where the grape is regarded as the regions flagship red wines. Durif is now grown in other wine regions of Australia, such as Riverina and Riverland.
Durif originated from the Rhone Valley in France but is not highly regarded in the country. Durif has been known to grow in California, the US, France, and Israel, under the name Petite Sirah.
What food to pair with Durif
Durif wines are usually bursting with tannin and flavour and need to be matched accordingly. Rib eye, roast beef, stews, and full-flavoured, mature cheeses such as blue cheese and goat cheese are generally a good match.