Renaissance Durif

Per Bottle

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Case Of 6

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A very big, full-bodied red wine, the food selected to accompany this wine must be very hearty. Try a red wine braised beef with baby onions and carrots, or Indian lamb shanks with parsnip mash.

Up to 10 to 15 years – definitely one for the cellar.


More information

Vintage Conditions

Vintage 2014 was relatively interesting and after a frost early in the season, it panned out quite well for both our white and
red wines. Spring saw average weather conditions followed by a hot, dry spell during late summer. The early frost decreased our yields but careful management of the vines including timely watering during a particularly hot period in late January,
kept the vines stress free and in excellent condition.

Tasting Notes

In 1907 the Victorian wine industry was collapsing due to phylloxera, a disease which attacks grapevines. Australian born viticulturalist Francois de Castella, went to Europe to source information on this disease. He returned in 1908 with Durif, grafted to phylloxera-resistant vines from vineyards at Montpellier in France. These were propagated at the Rutherglen Viticultural Research Station, then replanted around the region to replace affected vines. It was confirmed in 2008 that these old plantings are the parents of most of the Durif now produced in Rutherglen.

As our vineyards have matured, our canopy and crop management have been finely tuned and our fruit more balanced, resulting in wines that are better structured and more intense in flavour. We have selected ten rows of Durif to produce our single vineyard, ultra-premium flagship wine.


Durif fruit has very sturdy skins which are packed full of colour, flavour and tannin. The fruit for this wine was crushed and innoculated with a spicy Rhône yeast. Fermented in a shallow static fermenter at a comparatively cool temperature to prevent over-extraction of the very firm tannins, with gentle, hand plunging two to three times daily, the wine was left on skins for ten days to allow the tannins to integrate and soften. At the completion of alcoholic fermentation the wine was pressed to barrel for malolactic fermentation and maturation for 20 months.

Wine Detail & Analysis

Variety: Durif
Region: Rutherglen, North East Victoria
Harvest date: March 2014
Release date: 2016
Alcohol: 14.5 %
Oak treatment: 20 months on 46% New French, American and Hungarian hogshead
oak barrels. 54% on 4 & 5 year old American hogsheads
Total acid: 6.4g/L
pH: 3.51
Residual sugar: Nil


"Colour is one of durif's major drawcards. Here it's OMG shining, dark purple- if that's a thing. Then bring on the next wave of rich, dense, chocolate plum liqueur notes as you smell, with a further impression of dark Kiwi boot polish before you sip into those fruit and chocolate feels which gives you that dry, grainy tannin texture, classically coated for the variety. It's a knock-em down red."

- Tony Love (The Herald Sun) August 2017

Industry Reviews

  • Silver Medal at 2017 Cairns Wine Show
  • Silver Medal at 2017  Cowra Wine Show
  • Bronze Medal at 2016 Cowra Wine Show
  • Named on the VIC100  (Victoria’s top 100 wines for 2016, as voted by Nick Stock and panel)
  • Bronze Medal at 2016 NE Vic Wine Challenge
  • Bronze Medal at 2016 Royal Melbourne Wine Show
  • Bronze Medal at 2017 Decanter Wine Awards
  • 90 Points from James Halliday (Wine Companion, 2018)

Additional Information

Weight kg
Dimensions N/A

x Case 6, Per Bottle, Case of 3, Case of 6, Case of 12, Case of 24