GROWING The 2013 growing season was moderately warm throughout, which enabled a slow ripening period with good flavour development. The soil is a clay loam, which holds its moisture in dry conditions. The robust flavours of this wine are a reflection of the care taken to grow our wines with a committed quality focus. MAKING Durif berries tend to produce wines that are big on colour and flavour. At fermentation the wine is kept on skins for up to seven days with regular remontage. Careful aerating of the ferment creates a full rich colour and tannins. Slow oak maturation complements the tannins and help to create a generous wine.
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2013 Durif
TASTING NOTE This Durif has a deep, dark, brick red colour with a tinge of violet that hints at it’s youth. It exhibits aromas of ripe plum, chocolate and dark berries. On the palate you will find more chocolate, plums and berries, but also a little spice and a hint of mulberry and raspberry. Overall, one could say this is an old fashioned style of Durif that is generous in it’s fruit and oak flavours. FOOD Try it with a big juicy steak or other rich meat dishes. AGEING Drink now, although it should develop nicely for at least the next 3-5 years.
