Durif is a wine that is famous in North East Victoria. Bred by Dr Francois Durif in the 1880’s, the grape is characterized in the vineyard by its small berries, tight bunches and its ability to produce deeply coloured, highly flavoured, tannic red wine.
Brown Brothers first vintage of Durif was in 1989 from Rutherglen fruit. We then went on to plant at our Heathcote vineyard producing wine from this fruit in 2003. We continue to produce a successful wine from the Heathcote vineyard. The Heathcote region is ideal for growing Durif, where the warm conditions through summer and autumn allow the grapes to ripen and develop dark colour and rich flavour.
The wine is a favourite in the cellar door and the winemaking team has a soft spot for it, especially seeing a line up of past vintages.
Recommended food pairings: Try this Durif with a powerful cassoulet that is packed with duck, pork belly and spicy sausage. Or why not roast an eye fillet to rare and slice it thinly and top with a juniper-infused red wine jus. For cheese, a classic aged cheddar complements the tannins in a young Durif.
Growing Conditions: The Durif grapes used to make this wine were grown at Brown Brothers’ Heathcote Vineyard in central Victoria. The fruit was harvested in early March at baumé levels ranging between 14.6 to 15.2.
Winemaker: Cate Looney
Winemaking notes: Following fermentation, the wine spent 12 months in new oak (15%), and the balance in older American oak puncheons and barriques. It was bottled with an alcohol of 14.5%, a pH of 3.39 and an acid level of 7.0 g/L.
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