Renaissance Durif

Per Bottle

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Case Of 12

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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

Rutherglen had the most consistent growing season for many years in 2013. The spring saw regular rainfall events and mild temperatures. The soil profile was wet after a good winter and the vineyards had a great start with very little disease pressure. There was virtually no rain from mid December until mid March and although the temperatures were higher than average there were very few days over 40 degrees. This meant we could control the amount of water the vines received. By holding off watering until Christmas the vines became balanced without excess growth and then the judicial use of irrigation after Christmas helped to keep the vines functioning well whist ensuring small healthy grapes, which led to intense full flavoured wines. One to savour!

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.
2013 was the most consistent vintage we have had for many years, producing some of our best red wines to date.
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 2013
Release date:  May 2015
Alcohol:  14.2 %
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


  • icon-gold2015 Cowra Wine Show
  • icon-trophySeguin Moreau Special Award Best Barrel Matured Tabel Wine for NE Region of Victoria, 2015 Rutherglen Wine Show
  • icon-trophyBest Australian Dry Red Wine made from fruit grown in Rutherglen region of Vic., 2015 Rutherglen Wine Show
  • icon-trophyBest Australian Dry Red Wine made from fruit grown in NE region of Vic., 2015 Rutherglen Wine Show
  • icon-trophyBest Australian Dry Red Wine (Durif), 2015 Rutherglen Wine Show
  • icon-gold2015 Australian Alternative Varieties Wine Show

Industry Reviews


4 Stars

“Complex Durif. Impressive toasty, rhubarb, beetroot nose and lots of oak and grippy tannins on the palate. Nice fruit in there too.”

(Dec, 2016)

Additional Information


Per Bottle, Case of 12