Durif wines

Durif (pronounced Duh-rhif) is a red wine grape synonymous with big, bold flavour. Originating from France (although rarely seen there now) and also known as Petite Sirah in some parts of the world, Durif is perhaps most famous for making Aussie powerhouse red wines full of richness and depth.  

A glass of Durif swirls with intense flavours of dark, juicy berries – blackberries, blueberries, and a hint of plums – while packing a punch with a full-bodied profile and firm tannins.

One of the charms of Durif is its ability to age. The wine develops complexity over time, unlocking layers of flavours like dark chocolate, espresso and a touch of spice.  

Whether you’re a seasoned wine enthusiastor a curious newcomer, Durif is a bold adventure waiting to be explored.

Durif grapes are small, but quite tough-skinned. This means they tend to have high tannins which helps wines to age successfully. While mostly being used to produce red wines, Durif has also broken into the world of rosés too. Examples include The Black Stump rosé (sibling to our bestselling The Black Stump red) which is a blend of Shiraz and Durif. Durif vines are late ripening and love a warm, sunny climate. This is why they thrive in the heat of Australia and California.

Durif wines typically have dark fruit flavours such as blackberry, plum, and blueberry. Many winemakers choose to age Durif wines in oak barrels. This can impart additional flavours such as vanilla, cedar, and sometimes a subtle smokiness to the wine. Some Durif wines may also have notes of black pepper, liquorice, or other spicy characteristics, adding complexity to the overall flavour profile.

The aromas and flavours of both these grapes are very similar with both having black fruit qualities. The difference between Shiraz and Durif is that the latter can have various herbal elements, as well as more intense tannins.

According to winemaker Alan Kennet, when you combine them both “magical things happen” – this would explain why The Black Stump is our No.1 bestseller.

It was first grown in France in the 1870’s, but nowadays it is almost non-existent there after failing to catch on as a blending grape and making very little impact as a single variety. 

Today it’s now grown in a few countries around the world, albeit in very small quantities - and is mainly used for blending purposes. Principal regions include California, South-Eastern Australia and SouthAustralia.  

The Riverina wine region of New South Wales (in the south-east of Australia) is the largest producer of Durif in Australia. Similarly hot and dry climates in New South Wales and inland Victoria also make particularly good homes for the Durif grape.

Short answer – yes, Durif is the same as Petite Sirah. Petite Sirah (with occasional spelling variations) is used on labels of both blended and pure reds from California as well as Washington, Maryland, Chile and various other places. Durif, on the other hand, is more common in Australia.  

Over the years, a range of governing bodies along with producers have debated exactly how to use and identify what is called Petite Sirah. As of 2012, it was decided by the industry’s governing body, The US Bureau of Alcohol, Tobacco, Firearms and Explosives that Durif and Petite Sirah can be used interchangeably.  

Further research has indicated that 90% of California plantings labelled Petite Sirah are Durif with others being identified as Syrah, Pinot Noir and Peloursin.

The ideal serving temperature for Durif wine is typically between 15 to 18 degrees Celsius. This temperature range allows the wine to express its full range of flavours and aromas while maintaining a proper balance.  

Serving red wines, including Durif, too warm can accentuate the alcohol and mute the fruit flavours, making the wine taste overly heavy. Conversely, serving it too cold may mask some of the nuances and aromas.  

If you store your Durif wine in a wine cellar or wine fridge, you might want to take it out a bit before serving to allow it to reach the optimal temperature. If the wine has been stored at a colder temperature, letting it warm up slightly before serving will help unlock its full potential.  

In terms of food pairings – with its big flavours and high alcohol, Durif is best served with suitably hearty and rich food, especially involving red meat. Durif loves spice, so think slow cooker pork shoulder, black bean and meat stew or penne all'arrabbiata.