Sam Miranda Durif 2015
A cool climate style of Durif that displays bright berry fruits with hints of Violet and spice with the classic subtle power of the variety evident on the palate. A wine that will suit a meal of slow cooked meat and can be served with a plate of cured meats and cheese.
Crushed and fermented in open 3 ton stainless steel fermentors and hand
plunged twice daily to maximize the extraction of flavour and colour from the
grape skins. Fermentation was 7 days with the wine remaining on skins
for a further 10 days prior to pressing then aging in French oak barrels for 12 months.
Sourced from a single vineyard near the King Valley village of Moyhu.
A variety that was a result of cross pollination of Peloursin and Syrah by the
French botanist Dr Francois Durif, first recognised in 1886.
North East Victorian Wine Challenge 2016
Rutherglen Wine Show 2016
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