Durif Wines

Durif typically shows flavours of blackberry, blueberry, plum and black cherry with notes of pepper, spice, chocolate and earth. It has firm tannins, deep colour and a full bodied profile. Many examples are rich and powerful, while some modern styles aim for more freshness and balance.

Durif is grown in Australia, California and in small quantities in France where it originated. It thrives in warm, sunny climates and is especially associated with regions such as Rutherglen in Australia and the Central Valley in California. Plantings also exist in South Africa and Israel.

Yes. Durif and Petite Sirah are the same grape. The name Petite Sirah is used mainly in California, while Durif is more common in Australia and Europe. Both names refer to a naturally cross bred variety created in France in the nineteenth century.

Durif pairs well with grilled meats, barbecued dishes, stews, game and rich vegetarian plates. Its bold tannins and dark fruit complement hearty cuisine, especially dishes featuring spice, smoke or slow cooked flavours. It also works well with strong cheeses.

Durif is used to produce full bodied reds, powerful single varietal wines, blends with Shiraz and structured age worthy styles. Many examples are intensely coloured and tannic, while some producers craft fresher, more approachable versions with controlled oak use.