Reds That Ain’t Shiraz or Cab
Comes from: Dr. Francois Durif, a French botanist discovered a new variety on his nursery vineyard (now known as Durif)
Mum and Dad: One of Dr. D’s Shiraz vines pollinated a Peluorisin flower, giving birth to Durif, one of the most monstrous, black fruited varieties on the planet. Shazam!
An outcast: Rarely grown in France, but has found a home Australia, the U.S. and Israel.
Likes: A warm climate, a willing palate.
Good ones: Offer plenty of fine tannins, plums, spice and melted chocolate flavours.
Nickname: I’ll take six, Shiraz on Steroids, Petite Syrah, Pinot de Romans.
Comes from: Spain, with lots of plantings in France’s Rhone Valley
What tha!: Struggled to shake a rep for being only good for blending into GSM’s and making fortifieds. That’s some dumb sh!t right there.
The resurgence: In the last 10 years straight McLaren and Barossa Grenache is developing a reputation as being world class, as in as good as the best French gear.
Old: Aussie Grenache vines are the oldest in the world.
Likes:A warm climate, being ripe but not too ripe.
Good ones: Bright, ripe, strawberry, plums, dried herbs, – stunning balance of intense fruit and acidity finishing with sandy tannins.
Nickname: On my staff account please, Cannonau, Garnacha, Grenache Noir, Garnatxa negre.
Comes from: Spain
Famous for: Rioja wines in Spain
Likes: A warm climate but not hot.
Fun fact: Temp is the 4th most widely planted variety on earth, and is capable of long ageing.
Good ones: it’s pretty versatile, from no oak crunchy numbers through to deep, dark ponderous beasts. Typically cherry, plum, spice, cedar, dill and fig.
Nickname: Where’s the Jamon?, Ull de Llebre, Cencibel, Tinti Fino, Aragonez, Tinta Roriz.
Comes from: Italy. The name literally translates as Black of Avola. It is widely planted in Sicily.
Pronounced: nair:oh da:vola
Likes: warm to hot and dry climates, goes alright in the Riverland for instance.
Good ones be like: bold dark fruits, plum, spice, cherry, mint, tobacco, leather, cocoa, blackberries, prune, and a fair whack of acid and tannin.
Nickname: Time to make pizza, Calabrese, principe Siciliano, Niureddu calavrisi.