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durif

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  1. Bigger than Clive Palmer with all the finesse of Skippy having tea with the Queen

    Bigger than Clive Palmer with all the finesse of Skippy having tea with the Queen

    I must be talking about Durif aka Petit Sirah right? I often describe Durif to the uninitiated as 'Merlot on steroids' at which point they say 'is it Merlot?'... Okay, I'll explain myself a little better. Durif is one of my favourites because even in its youth the nose is generous and very 'pretty', a very attractive drink until you start wrestling with the often massive drying tannins and high alcohol. Not everyone that makes it finds the balance but a couple come to mind. 919 Durif from Glossup has a beautiful nose of violets and blue fruits with a firm but balanced mouthfeel. Stunning! Kalleske has achieved the same stunning nose but at this point in its life (give it a year or 2) the palate menaces with dry gripping tannins so drinker beware. If drinking big ballsy Shiraz isn't blowing your hair back any more, grab the Kalleske Durif, break out the latex, don the mask and make sure everyone in the room knows the safety word. [caption id="attachment_1340" align="aligncenter"
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  2. Durif: A Warm Climate Variety with Legs

    Durif: A Warm Climate Variety with Legs

    Durif was originally something of a Rutherglen secret, with typically brilliant wines made by Morris, Stanton and Killeen, Campbells, Fairfield and others. Of late it has quickened its stride with plantings in the Barossa, Riverland and McLaren Vale. I love it and I reckon it’s got legs in the glass with it’s high alcohol and in the vineyard because of the stunning wines it so often produces.

    Durif is particularly well suited to warm climates as it is drought tolerant and seems to avoid shrivel, even in extreme conditions. It retains acidity and bright fruit even when very ripe, minimising the chance of dead or indistinct fruit finding its way into the glass. Handled well it makes massive, tannic wines with an inky core of bright fruits and a strong spine of acidity. Fruit tends to plum and blackberries. You might also find liquorice, blood plum, cinnamon and cloves. Andrew Seppelt from Murray Street likens it to Shiraz on steroids and says it is … ‘akin

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