All Saints, Durif

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All Saints, Durif

All Saints, Durif

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Price:17.95
All Saints, Durif.
All Saints premium varietal wines are classic varieties, with fruit carefully selected from the best available vineyard sources and made to be enjoyed with family and friends. In many cases they are made in the original winery deep inside the castle using handcrafted techniques including gentle basket pressing, open fermentation and finally, quiet aging in French and American oak.
All Saints, Durif has good colour, soft, ripe fruit flavours and a nice grippy finish, this is an elegant Rutherglen Durif.
Grape 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.
Food Matching
The rich flavours and firm tannins of Durif are very well suited to hearty dishes. Try pairing it with rich beef or lamb stews or maybe dig out a recipe for Steak and Kidney pie.
Winemaking
2011 was a difficult vintage with plenty of rain. Durif is notoriously troublesome in the wet and we had to work tremendously hard in the vineyard. We thinned the fruit by laboriously hand checking each individual bunch on the vine before harvesting – cutting off any that were not perfect. Finally, on the first of April we started picking.
The fermentation was carried out in our 7 tonne open fermenters. The temperature was maintained in the mid 20s for the body of the ferment and allowed to rise naturally to 28C at the end. Hand plunging took place three times a day during the fermentation. Pressing was in our hand-cranked wooden basket press with pressings added back to the main wine for extra body. Maturation was in tank and old oak puncheons for 18 months.
Cellaring Potential
All Saints, Durif is a great red wine for ageing. The 2011 has plenty of tannin and enough acidity to keep the wine balanced and improving for 5 to 8 years. However it will throw some sediment so is best decanted before serving.


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