FROM THE WINEMAKER
"The fruit was destemmed and crushed into our old 7-tonne fermenters before being inoculated with yeast for fermentation. Hand plunging was done three times a day during the early stages of fermentation, then reduced to two per day till the ferment was finished. Pressing was then done using our 130-year-old hand-cranked wooden basket press, this gentle press allows us to get all the wine out but not over extract the tannins. Maturation was in new and old oak barriques and puncheons for 18 months and was bottled in December 2016."
The firm tannins and depth of flavours of Durif are well suited to hearty dishes. Try pairing with rich Beef Bourguignon or sticky lamb shanks slow cooked in red wine.
JC SCORE 9/10
Durif has a deserved reputation as a great red wine for ageing. It is also drinking sooooo well now. Really high-quality wine. It will throw some sediment, so it best decanted before serving.