2015 Geoff Hardy Hand Crafted Adelaide Hills Durif
RRP $29.99 per bottle
Our Price $14.98
$179.87 (12 x 750ml)
This 2015 Geoff Hardy Handcrafted Durif is one of the best Durif in Australia. How do we know? Everyone has said so. From Winestate Magazine - who called it 'a great example of Durif' to Winestyle Magazine who gave it a gold medal and NZ wine critic Sam Kim gave it 5 stars.
Oh yes, it's good Durif. Good Durif, sourced from Geoff Hardy's beautiful property at Kuitpo on the southern edge of the Adelaide Hills, that has more pizzazz than just about any other Durif that has passed through the Cracka tasting bench this year.
How does it taste? Well, 'black' is a good place to start. Dark fruits a go-go, with that trademark Durif richness given a spicy Adelaide Hills edge. Full flavoured, red with heart and oomph.
Very deep purple/red colour, saturated, and the bouquet is similarly concentrated and dense, ripe and bold, with black plum and blackberry aromas, plus a trace of sea-shell, or surgical spirit. A floral high-note, too. It's a full-bodied, very firm wine with masses of drying tannins.2019 - 2031
Small batch, open-fermented then aged 18 months in used French oak hogsheads. A finely tuned, almost lean style of Durif, a variety often loved for its form. Great colour, pretty aromatics of florals, black pepper, Chinese five spice and josh sticks, some musk too. Refreshing with perky acidity, sandpaper tannins and enjoyable short term.Drink by 2020Jane Faulkner
Story: Durif originates from southern France and was created in 1880 by Dr Durif from a cross between the varieties Syrah and Peloursin.
Vintage: The Adelaide Hills had a traditionally wet winter and mild spring with excellent fruit set, which provided a great start to the 2015 vintage. The spring was dry and led into a very mild and dry summer with no disease, resulting in fruit with higher natural acidity, incredible flavour and great colour concentration.
Nose: The nose offers aromas of dark berry fruit and cherries with hints of grapefruit.
Palate: The full-bodied palate displays cherries and raspberries, finishing with spicy notes of cloves.
Pairing: Try with a roasted rib eye on the bone served with balsamic glazed root vegetables.
Cellaring: Drink now or to 2023.
Awards & Recognition:
5 stars - Sam Kim
4 stars - Winestate Magazine 2017 ("A great example of Durif with its heavy cassis/peppery aromas and big tarry flavours that are laced with huge grippy tannins")
Gold Medal - Wine Showcase Magazine 2017