Durif, a hybrid of Shiraz blood (with Peloursin for those trivia duffs), has been a mainstay in the Rutherglen region since the mid 1950s, in part thanks to David Morris’ efforts. Originally a grape imported into Australia for the purpose of making fortified wine, Morris put it on our tables in its incarnation as a dry table wine. Quite under-appreciated in my opinion, because if you wanted a fruity wine with potentially layers of complexity and oak treatment, then this would be a worthy candidate.
AUD$22 from DM’s. Intense purple crimson colour. Clean, youthful, slightly weighty fragrance of blackcurrant spirit, chocolate, red plum, anise, with a slater of coconuty french oak. I thoroughly enjoy just sniffing away at the aromas. Once I got round to drinking it, full-bodied, high acidity yet surprisingly soft and well-rounded texture. There is rich fruit beyond the palate restraint, with plum, dark berries, touch of semi-dried herbs and sweet spice. Soft tannins aren’t limp, they don’t just fall over, but offer a cushy body. Soft velvety finish, makes this ideal for turkey with cranberry sauce, smoked bacon steak with apple sauce, or even a Moroccan spicy lentil salad. Drink now – 2023. 91/100. (I offer a conservative drinking window due to my limited personal experience with aged Durifs. I have seen suggestions of up to two decades for this wine)
Also check out the CHM Durif which is made from select parcels of fruit from 100+ year old vines, as well as their Shiraz Durif Sparkling.
Decanter previously published a nice write up of Morris Wines too, including the Durifs.