Campbells The Barkly Durif is not a shy wine. Red and black currants, earthy, herbal, leather, savoury with hints of mature port. The palate on Campbells The Barkly Durif has a hint of oak; caramel, nutty, brine, toasty. The fruit is in the red, blue, and black spectrums. There is also spice, leather and a floral lift on the finish.
Campbells The Barkly Durif is a classy wine that is drinking well from now. There isn’t much improvement to be seen, but it will sit at its peak for many years to come.
Campbells The Barkly Durif Rutherglen 2007, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
Campbells started in 1870. The family is on to its 5th generation, and the business has gone from strength to strength. Campbells are known for making top quality fortified wines and table wines in Rutherglen. As well as being one of the leading wineries in Rutherglen, Campbells is part of the First Families of Wine.
Campbells The Barkly Durif Rutherglen 2007 Winery Notes
“The 2007 release of The Barkly Durif is a perfect example of what we strive to achieve with this iconic Rutherglen variety. An incredibly rich and powerful wine that is structured, balanced, and maintains a certain elegance. This wine is drinking well now, but we suggest the wine has a furthering cellaring potential of 1-2 years. Enjoy with slow cooked beef or lamb ragout.”
The home of beautiful fortified wines that are world-renowned. Also capable of making amazing full-bodied red wines. Notable amongst them is Durif, but some of the Iberian varieties are gaining favour here too.
Durif is sometimes called Petite Sirah and is a variety from France. Durif is scarcely seen except in California and Northern and Central Victoria. Durif shows lots of dark fruits, high intensity with a fairly weighty body, high alcohol, lovely length and silky mouthfeel. Just gorgeous drinking, especially after 15 years.
The invasion of “Sunshine in a bottle” put Australian wine on the map. The fruity, easy-going, somewhat samey wines were endearing for a short time. Then the next big thing knocked them off their perch.
This forced producers to increase quality and emphasise the distinctive terroirs of Australia. Of which, there are many. And many more yet to be discovered.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is impressive. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannin and flavour. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.