Durif

Durif is a French red grape varietal (known as Petite Sirah) primarily grown in the USA but with smaller quantities in France, Australia, and Israel. The variety was discovered in the late 1800s and was named after its discoverer, Dr Francois Durif. It was later introduced into Australia by viticulturist Francois de Castella in 1908.

The varietal is a crossing (like Cabernet Sauvignon). Its two-parent grapes are Peloursin (a rare black grape from southwest France) and Syrah. Both parental varieties are known for making wines with intensity, depth and flavour length. Durif is known for its dark hue and firm tannins; it is often used as a blending wine to provide colour and structure, although it is sometimes found on its own, delivering intense, peppery and often age-worthy wines. Today the variety grows primarily in California, where it is often used to add body to Cabernet Sauvignon and Zinfandel.

In Australia, old plantings of Durif continue to be used to produce popular wine in the Rutherglen region in Victoria. Durif is now grown in other wine regions of Australia, such as Riverina and Riverland, with over 740 acres under cultivation in 2000.

The classic profile tends to be full-bodied with astringent tannin and high alcohol. Typical flavours are plum, blueberry, dark chocolate and black pepper, but flavours do vary depending on climate, with cooler climates showing more black cherry and plum and warmer climates exhibiting blackberry and prune.

Listed below are the wineries that produce Durif.

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