The Black Stump Durif Shiraz 2024
South Eastern Australia
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Only 58 left
Every vintage, winemaker David Joeky pulls out all the stops to create another sublime ‘Stump’. He combines Australia's two powerhouse grapes – Shiraz and Durif – to make a super-charged black red, packed with ripe velvety fruit layered with spice.
£10.99 per bottle£12.99
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Wine Details
- Red - Full Bodied
Australia- Deepest Red
- Durif-based blend
- 10.5 Units
- 14% ABV
- 750 ml
- 31 December 2028
- Packaging Pioneer
Flavour Profile
Tasting notes
Rich and smooth, full-bodied, super-ripe black fruit and spice
Allergy information
Contains Sulphites
The Story Behind the Bottle
According to Stump’s Aussie winemaker (and thousands of Black Stump customers), when you combine Durif and Shiraz “magical things happen”. Perhaps that explains Black Stump’s splendid two decades of popularity. The wine owes its name to a mythical outback marker of the boundary between the known world and the unknown. Describe anything as the best “this side of the black stump” and you mean it’s reckoned to be unbeatable. How appropriate for an affordable Aussie red of peerless intensity and popularity. Dark Durif, “the grape that takes no prisoners” (The Observer), and dark, juicy Shiraz make a perfect marriage, creating a velvety, voluptuous, and irresistible style. Serve in large glasses with steak and kidney pie or a Sunday roast.
According to Stump’s Aussie winemaker (and thousands of Black Stump customers), when you combine Durif and Shiraz “magical things happen”. Perhaps that explains Black Stump’s splendid two decades of popularity. The wine owes its name to a mythical outback marker of the boundary between the known world and the unknown. Describe anything as the best “this side of the black stump” and you mean it’s reckoned to be unbeatable. How appropriate for an affordable Aussie red of peerless intensity and popularity. Dark Durif, “the grape that takes no prisoners” (The Observer), and dark, juicy Shiraz make a perfect marriage, creating a velvety, voluptuous, and irresistible style. Serve in large glasses with steak and kidney pie or a Sunday roast.
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