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Campbells

Campbells Rutherglen Durif 2024 | Rutherglen

Campbells Rutherglen Durif 2024 | Rutherglen

Regular price $29.99
Regular price $32.99 Sale price $29.99
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Dozen Price: $359.88

RRP: $35.00

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Campbells Rutherglen Durif 2024 is a full-bodied, deeply flavoured expression of a variety with a long-standing home in Rutherglen. Made from Durif grown in Campbells' Rutherglen vineyards, it brings together ripe black plum, raspberry and violet with ironstone, spice and integrated chocolate and mocha oak. Fine youthful tannins give the wine its characteristic structure, while a smooth mid-palate makes this a refined and approachable expression of Durif even in its youth.

Tasting Notes

Colour: Dense, deep red.

Nose: Rich red and black plum with lifted raspberry and violet, complemented by oak.

Palate: Rich and full-bodied, with ripe black plum, ironstone and spice supported by a smooth mid-palate and integrated chocolate and mocha oak.

Finish: Fine youthful tannins provide structure and persistence, with dark fruit, spice and oak carrying through the finish.

Vineyard & Winemaking

The 2024 Rutherglen Durif was made from Durif grown in Campbells' Rutherglen vineyards. Harvested through March and April, the fruit spent 10 days fermenting on skins before the wine was matured for 18 months in French and American oak puncheons, then blended and bottled.

Campbells & Rutherglen Durif

Durif has a particularly strong connection with Rutherglen, where its depth of flavour and naturally powerful tannin structure have made it one of the region's distinctive red varieties. Campbells works with the original Durif of Rutherglen clone, producing a wine that retains the variety's depth and structure while being deliberately refined and approachable in its youth.

Wine Specifications

Variety:

Size: 750mL

Region: Rutherglen

ABV: 14.8%

Vintage: 2024

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Winery & Vintage Info

Campbells Rutherglen Durif 2024 is made from the original Durif of Rutherglen clone, grown in Campbells' Rutherglen vineyards. Harvested through March and April, the fruit spent 10 days fermenting on skins before 18 months in French and American oak puncheons. The resulting wine combines ripe plum, raspberry, violet, ironstone and spice with chocolate and mocha oak, a smooth mid-palate and fine youthful tannins.

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