919 Reserve Durif 750mL

919 Wines

$240.00

919 Reserve Collection Durif 750mL Durif is not for the faint-hearted, characteristically having dense colour with purple and black tints, intense aromas of blackberry, mulberry violets and blackberry. The palate is bold, firm and textural with flavours of berries, black pepper and coffee, well integrated oak and a long finish. Durif comes from our original vineyard in Glossop, where low yielding vines produce intense wines of great harmony and balance. Pair our Durif to hearty beef with black pepper or quandong sauces, dark chocolate, and mulberry pavlova. It has the potential to cellar up to 15 years, but who can wait that long? The fresh berry and floral characteristics predominate in wines aged up to about eight years. Older wines exhibit more coffee and chocolate notes, and may need decanting before serving. Consume within 48 hours of opening for maximum freshness and flavour.

How long should I cellar my wine?

All our wines can be consumed as soon as they are released, however you may prefer to cellar the wines if you prefer to do so. Good cellars are cool without being cold, and have stable year-round temperature, ideally about 10-16℃. The cellaring times listed here are a general guide, and will vary with the storage conditions and the vintage of the wine.

 

 Vermentino to 2 years Serve cool.
Petit Manseng to 7 years Serve cool.
Chardonnay to 7 years Serve cool.
Sangiovese to 3 years Serve chilled or below 20℃
Touring Nacional to 8 years Serve below 20℃
Shiraz 10-15 years Serve chilled or below 20℃
Tempranillo 8-15 years Serve below 20℃
Durif 8-20 years Serve below 20℃
Sparkling Durif to 2 years Serve chilled
Pale Dry Apera Not recommended Serve ice cold
Lambada fortified Not recommended Serve below 20℃
Ruby fortified to 5 years Serve below 20℃
Vintage fortified to 20 years Decant, serve below 20℃
Classic Tawny Not recommended Serve below 20℃
Classic Topaque Not recommended Serve below 20℃
Classic Muscat Not recommended Serve below 20℃

 

Serving wine

Chilled and cool wine can be lovely and refreshing, and will bring out the crispness of a wine. We recommend that all white and sparkling wines are chilled then allowed to come to a cool temperature to allow the aromas and textures to delight you. Red wines can be served at ambient temperature in winter, however we recommend chilling red wine in the summer and placing the bottle into a wine cooler to prevent it warming too much.

Tip: You can freeze left-over wine (we know, what's that?) into ice blocks and use them to rapidly chill a warm glass of wine. Alternatively, freeze grapes or purchase some stainless steel "ice cubes". Avoid adding ice as melting water will change the flavour balance of your wine.

Fun party game: Try serving the same wine at two different temperatures and see how the temperature affects the wine flavour.

Aged wines may throw a deposit in the bottle. This is harmless (its the pigment from the grape skins), and can be removed by decanting or using a wine strainer. White wines that have been in the fridge for a long time may have a deposit that looks a little like sand. This is cream of tartar caused by the natural fruit acids un-dissolving. Careful decanting will leave this behind in the bottle.

Sales and cellar door enquiries: 0408 855 272

Winemaking enquiries: 0417 997 414

Postal address: PO Box 2071, Berri, SA 5343

Cellar door: 39 Hodges Rd, Glossop, SA 5344

Liquor Licence: 50812164

Email: Please use the contact form.

Regular price $240.00

919 Reserve Collection Durif 750mL Durif is not for the faint-hearted, characteristically having dense colour with purple and black tints, intense aromas of blackberry, mulberry violets and blackberry. The palate is bold, firm and textural with flavours of berries, black pepper and coffee, well integrated oak and a long finish. Durif comes from our original vineyard in Glossop, where low yielding vines produce intense wines of great harmony and balance. Pair our Durif to hearty beef with black pepper or quandong sauces, dark chocolate, and mulberry pavlova. It has the potential to cellar up to 15 years, but who can wait that long? The fresh berry and floral characteristics predominate in wines aged up to about eight years. Older wines exhibit more coffee and chocolate notes, and may need decanting before serving. Consume within 48 hours of opening for maximum freshness and flavour.

How long should I cellar my wine?

All our wines can be consumed as soon as they are released, however you may prefer to cellar the wines if you prefer to do so. Good cellars are cool without being cold, and have stable year-round temperature, ideally about 10-16℃. The cellaring times listed here are a general guide, and will vary with the storage conditions and the vintage of the wine.

 

 Vermentino to 2 years Serve cool.
Petit Manseng to 7 years Serve cool.
Chardonnay to 7 years Serve cool.
Sangiovese to 3 years Serve chilled or below 20℃
Touring Nacional to 8 years Serve below 20℃
Shiraz 10-15 years Serve chilled or below 20℃
Tempranillo 8-15 years Serve below 20℃
Durif 8-20 years Serve below 20℃
Sparkling Durif to 2 years Serve chilled
Pale Dry Apera Not recommended Serve ice cold
Lambada fortified Not recommended Serve below 20℃
Ruby fortified to 5 years Serve below 20℃
Vintage fortified to 20 years Decant, serve below 20℃
Classic Tawny Not recommended Serve below 20℃
Classic Topaque Not recommended Serve below 20℃
Classic Muscat Not recommended Serve below 20℃

 

Serving wine

Chilled and cool wine can be lovely and refreshing, and will bring out the crispness of a wine. We recommend that all white and sparkling wines are chilled then allowed to come to a cool temperature to allow the aromas and textures to delight you. Red wines can be served at ambient temperature in winter, however we recommend chilling red wine in the summer and placing the bottle into a wine cooler to prevent it warming too much.

Tip: You can freeze left-over wine (we know, what's that?) into ice blocks and use them to rapidly chill a warm glass of wine. Alternatively, freeze grapes or purchase some stainless steel "ice cubes". Avoid adding ice as melting water will change the flavour balance of your wine.

Fun party game: Try serving the same wine at two different temperatures and see how the temperature affects the wine flavour.

Aged wines may throw a deposit in the bottle. This is harmless (its the pigment from the grape skins), and can be removed by decanting or using a wine strainer. White wines that have been in the fridge for a long time may have a deposit that looks a little like sand. This is cream of tartar caused by the natural fruit acids un-dissolving. Careful decanting will leave this behind in the bottle.

Sales and cellar door enquiries: 0408 855 272

Winemaking enquiries: 0417 997 414

Postal address: PO Box 2071, Berri, SA 5343

Cellar door: 39 Hodges Rd, Glossop, SA 5344

Liquor Licence: 50812164

Email: Please use the contact form.