I dropped into Leah's thread with some stuff about what we call durif & you guys call petit syrah.
Having seen Chef JJs post I decided to open a bottle tonight.
I wanted some venison or hare but it was frozen so I went with good old T-bone steak.
I will make a mushroom sauce,roast some royal blue potatoes then make a simple fennel & orange salad.
Durif was planted here because its resistant to powdery mildew,its tough ,doesn't mind the hot weather.It was used in fortifieds ,ports etc mostly out of Rutherglen about 2 hours south of where I grew up.
It became table wine some years back but it leans towards or perhaps careers towards high alcohol.
It will cellar for years.
The Master of the Massive is the guy at Warrabilla who is skilled ,uncompromising & a 3rd or 4th generation winemaker. If you don't like the style fine go elsewhere he sells out each year from cellar door or mail-order with no middlemen.
I dug around & found a 2004 its 17.5 % alcohol.
I put a fair bit in Leah's thread but don't know how to transfer it to this so I will repost some of my earlier stuff.
First thing first is the colour.
Its sort of a purple /black. I will give it 2 hours in the decanter to open up.Hope it doesn't bust right out of the decanter