Renaissance Durif

Per Bottle
Case Of 6

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 2015 can be best described as having a mild growing season. Spring was dry with temperatures slightly warmer than average and summer temperatures were average to below average for the entire time. Most importantly there were no days of extreme hot weather which is ideal for flavour development. There was a period in late January of high humidity, but careful management of the vines kept the fruit free from disease. The continuing consistent warm days, enabled the vines to ripen the fruit at a consistent rate. This meant there was a reduced need for irrigation which resulted in a very
strong vintage for all varieties. Both white wines and red wines showed fantastic depth of flavour and finesse with the added bonus being our Reds having intense colour and tannins. One to watch!

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, 2015
Release date: September, 2018
Alcohol: 14.7%
Oak treatment: 18 months in new and used French and
American oak
Total acid: 6.9 g/L
pH: 3.52
Residual sugar: Dry

Additional Information

Weight kg
Dimensions N/A

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