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As a full-bodied dry red, this wine will handle heavy meat dishes very well and its really begging for a rich, full bodied juicy steak.

With such a full bodied dry red long term cellaring is definitely the way to go – upwards of 10 years.

After maceration and fermentation we put the Durif into oak for a period of 18 months primarily to soften and mature the wine. We daren’t put it anywhere near new oak. The grape variety has enough tannin by itself and we don’t want to add to that or go into excess by adding oak tannins to that formula. In the winery the first thing that really strikes you about Durif is the colour. From the moment you crush these grapes it just bleeds black colour, it looks like vegemite and it stains your hands black and it stains all the equipment black – it’s just amazing.

We do everything we can to control the extraction of tannins in this wine to make sure its not an overbearing monster. And we don’t have much success. Its just the way Durif loves to be, so we run with it. And we try to make a big, bold, dry red from this grape.