Durif Wines

What Is Durif? The Petite Sirah Connection

Durif started life in southern France, where it was discovered by Dr. Francois Durif in his nursery during the late 1800s. It is a natural crossing of Peloursin and Shiraz, which explains a lot about its character. If you find yourself asking why Durif reminds you of Shiraz, that is exactly why: Shiraz is literally in its parentage.

In California, the same grape is called Petite Sirah, and it has such a devoted following there that fans formed a club called "P.S. I Love You." Despite the name, Petite Sirah is not a lighter version of Shiraz. Durif and Petite Sirah in California are genetically identical and every bit as bold.

Durif arrived in Australia in 1908 when viticulturist Francois de Castella introduced it to Rutherglen in northeast Victoria. It took to the region so completely that the two names are now almost inseparable. Its thick skin and high tannin content also made it a natural fit for fortified wine production, which is how it spent much of its early Australian years.

Rutherglen and the Riverina: Two Tiers, One Grape

Rutherglen in northeast Victoria is the heartland of Australian Durif wine. More than 115 years of continuous growing history in this region has produced what many consider the world's finest examples of the variety, not just Australia's finest but a global benchmark. The warm, dry summers allow Durif to ripen fully, developing the concentration and structural backbone that defines great Rutherglen Durif. Styles from here are deeply coloured, tightly structured and built for the cellar.

The Riverina in New South Wales offers a more approachable style, richer in fruit and softer in tannin, and excellent for everyday drinking. De Bortoli has been producing Riverina Durif for decades, and the Deen Vat 1 remains one of the most recognised expressions of the region. Between Rutherglen and the Riverina, our range covers both tiers: the wine you open tonight and the one you put down for five years.

Cellaring Durif: A Wine Built to Age

Premium Rutherglen Durif is a wine built for the long haul. The high tannins and concentrated dark fruit that can feel almost overwhelming when young soften beautifully over time, revealing secondary layers of leather, dark chocolate, dried herbs and earth. Most quality Rutherglen Durif will reward cellaring for 5 to 10 years from vintage.

A useful guide: Riverina Durif is generally at its best within 3 to 5 years and is great to open now. Rutherglen Durif benefits from patience. It is the kind of bottle worth holding for a milestone occasion, because it will be worth the wait.

What to Eat with Durif Wine

Durif demands food with weight and depth. Slow-braised oxtail or beef short ribs are classics, the wine's firm tannins cutting through the richness beautifully. Roast lamb shoulder with rosemary and garlic is another natural match. For something more adventurous, kangaroo fillet or venison steak are exceptional alongside a well-structured Rutherglen Durif. Game meat and this wine are genuinely made for each other. Finish the meal with hard aged cheeses like pecorino or aged cheddar and the pairing holds all the way through.