Fragrant aromas of black cherry and blood plum, with background dark chocolate and brown spices.
A full bodied palate of rich black fruit and the characteristic dark chocolate of the variety. A core of sweet fruit tannin drives through the palate giving length and depth to the wine.
It's pleasing to see the name Riverina given (almost) centre stage on the front label. Too many the region's wines almost try to hide it from their labels. This is robust and full-bodied with grunty tannin rippling through blood plum, iodine and dark earth flavours. The depth of fruit and kick of tannin; it'll age well over the medium term at a minimum. Otherwise: steak.
'If you delight in the sort of durif that offers extreme ripeness, tannin and enough alcohol to work in a flambée, this isn’t for you. If you enjoy balance and varietal character, it’s worth a try...'
I like that ‘Riverina’ gets bold airplay on the label, rather than being tucked away somewhere. Proudly Riverina Durif. Striking wine for weight, concentration and length. Big wine for big cheese. Bold scents of dark fruits, choc-berry, mocha, cola and strong, spicy cloves. Sloshes across the palate with brooding, dark choc-berry flavours, shows cedary spice, tangy acidity and a warm rush of ripe fruit, though it finishes dry and good-dusty. Impressive feel here, and will certainly thrill those looking for big red. Onya.
Here’s a big, bold, 14 per cent alcohol red that is dark inky purple in the glass and is part of the 2013 range that the commemorates the year John James McWilliam moved the family company’s centre of operations to the Riverina. Rich blood-plum flavour rolls on to the front of the palate and molasses, dark chocolate and rhubarb fruit charactersmeld with nutty oak on the middle palate. Ferric tannins come through at the finish. Get it on mcwilliamscellar.com.au or at the cellar door in Jack McWilliam Road, Hanwood. It was made from durif fruit grown on the Delves family farm, which has been supplying grapes to McWilliam’s for more than 100 years. The durif variety, pronounced dew-rif, was developed in the 1880s by a French plant breeder, Dr Francois Durif, at the University of Montpellier. It was introduced here in 1908 by Victorian viticultural pioneer Francois de Castella, the grandfather of marathon great Robert de Castella.