A full-bodied dry red, this wine will handle heavy meat dishes very well and its really begging for a rich, full bodied juicy steak.
With such a full bodied dry red long term cellaring is definitely the way to go – upwards of 10 years.
Our tasting notes: Never heard of a Durif ? Give it a go. It's a bold , full bodied drop. This is one of my favourites. Myattsfield was the first winery in Australia to plant a Durif, and I am sure glad they did!
95 Points – Nick Butler, The Real Review
92 Points – Ray Jordan, The West Australian