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Morris Durif

Cracka Value Rating
Out of Stock

Cracka Review

Rutherglen is really making durif its own, and this offering from Morris is at the big end of the scale. It's a full-blooded number that shows currants and sultanas on the nose mixed with aromas of plums and toasted coconut. The palate is full-bodied and lush, with mouth-coating fruitcake-like flavours, baked spices, smooth tannins, and a sweet-fruited finish that just doesn't quit! Excellent with some slow-braised oxtail on a wintery evening.

Winemaker's Notes

The Durif grape variety was developed by a French nurseryman breeder, Dr. Durif; it is a hybrid form of the Shiraz grape crossed with the peloursin grape variety. The Durif variety was grown in the lower Hermitage area of France, and sourced from there by Francois de Castella, the Victorian Viticulturist, in about 1908, when a replanting program with grafted rootstocks was underway after the scourge of phylloxera.

Appearance: Deep red with vibrant purple overtones.

Nose: Lifted fresh aromas of plum and violets, complex subtle cedar characters from oak.

Palate: Rich and concentrated blackberry and spice fruit flavours with integrated fruit and subtle oak tannins providing length of flavour.

Alcohol: 15.1%

expert reviews about

Morris Durif

Expert Reviews

Jeremy Oliver (2009 Vintage) says
Sumptuous and meaty, with graet length and density of varietal flavour, it reveals a wild, spicy and leathery bouquet whose fiery presence of plums, raisins and blackberries is bakced by aromas of roasting pan scrapings. Its ripe and slightly baked palate of blackberries, dark plums, briar and dark chocolates is gripped by a firm and drying extract, finishing with elngth and strength, plus a spirity warmth. Well balanced, but a fraction overcooked for a higher score.
The Australian Wine Annual 2014 Edition 2014
Jeremy Oliver (2008 Vintage) says
Typically deep, layered and powerful, with a meaty, musky and chocolatey bouquet of dark plums and blackberries, currants and raisins backed by leathery complexity. Underpinned by firm, fine and drying tannins, its assertive core of briary dark fruit extends long down the palate, finishing with lingering blueberry flavours and a pronounced meatiness. For the long term, but not too heavy-handed to open sooner.
The Australian Wine Annual 2012
Jeremy Oliver (2004 Vintage) says
Fragrant and floral, this spicy, slightly meaty and old-fashioned firm dry red delivers an earthy, leathery expression of red cherries, plums and berries backed by restrained older oak influences. Full in weight but neither too heavy nor over-ripened, it's long, concentrated and brambly, with a delightfully bony chassis of firm, astringent tannin. Still rather lean and closed, it should develop well.
Australian Wine Annual 2010 2009
Jeremy Oliver (2003 Vintage) says
Extracted and powerful, this firm, fruit-driven and rustic cellar style delivers meaty, licorice-like flavours of baked blackberries, currants and chocolate, with undertones of old oak, spices and bitumen, its palate is closed, dark and brooding, while there's a floral aspect to its restrained perfume. Cloaked in powerful, chalky tannin, it needs time to become less of a bruiser.
Australian Wine Annual 2008 2007
Jeremy Oliver (2002 Vintage) says
Long, firm and gamey, this typically meaty, briary and sumptuously flavoured durif has a heady bouquet of deep, spicy berry and plum aromas backed by restrained nuances of older oak. Lacking the weight and occasional heaviness of wines from warmer years, it still presents a raisined, currant-like expression of fruit over more vibrant dark plum and berry flavours. Framed by chalky tannins, it finishes long and savoury.
Australian Wine Annual 2007 2006
James Halliday (2000 Vintage) says
Rich and slurpy sweet licorice and black plum; far less tannic than usual.
Australian Wine Companion 2005 2004
James Halliday (1999 Vintage) says
Medium red-purple; a complex bouquet ranging through dark fruits, spice and chocolate, then the expected powerful palate, with attractive dark chocolate and blackberry flavours; the tannins, extract and alcohol (only 14°) are all under control.
Australian Wine Companion 2004 2003
James Halliday (1997 Vintage) says
Medium to full red-purple; the rich bouquet is redolent of dark berries and chocolate; the medium-bodied palate has wonderful texture, structure and flavour, although it would be stretching things to suggest it is elegant. The alcohol is 14 degrees, which, by the standards of the wine, is low but which helps provide the balance
Australian Wine Companion 2001 2001

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