Our Scion Durif 2013 was named among Best Wines of 2015 in Winestate Magazine, off the back of a Gold Medal at the Rutherglen Wine Show and 94 points in Halliday!
Here are winemaker Rowly's tips for maximum enjoyment:
1. Tuck it away in the cellar! Cellaring for up to 15 years will reward.
2. Game meats galore. I love this wine served with venison backstrap, cooked in a super-hot pan for a few minutes each side. Don't forget to rest it for twice the cooking time, then quickly reheat with a further 30 secs each side prior to serving. Reduce some seasonal berries down with sherry and a touch of sugar, pour across one side of the meat. YUM!
3. Let it breathe! Open and decant a few hours before you plan to enjoy. Often Durif can be better on the second night!