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2023 Cimicky Autograph Durif

The much cooler 2023 vintage has produced a more restrained and elegant wine than is usual for the region. This wine shows fresh blackberry aromas that are complemented by lightly toasted and spicy notes from 15% new American oak and 7% new French oak maturation,with the balance aged in seasoned French and American oak for eighteen months. The softly textured but generously flavoured mid-palate shows great freshness and length. This wine may be enjoyed now for its ripe, generous dark fruit profile, but will comfortably reward cellaring for up to 10 years during which time more tertiary, meaty, complex leathery flavours will emerge.

$65.00

Product Information

Vintage
2023
Variety
Durif
Bottle Size
750mL
Alcohol
14.2%
Viticulture

Durif, also known at Petite Sirah, is a relatively rare variety that is more frequently found in California than anywhere else in the world. In South Australia's Barossa Valley, the regular warm sunny days, with nights that are surprisingly cool for the uninitiated, ensure it ripens fully without losing too much natural acidity. Autograph Durif is all produced from our home vineyard just outside Lyndoch.

Cellaring

May be enjoyed now for its ripe and generous dark fruit profile, but will comfortably reward cellaring for up to ten years when stored under cool conditions.

Vinification

Eighteen months of maturation in 15% new American oak and 7$% new French oak, with the balance in seasoned French and American oak hogsheads.

Tasting Notes

The much cooler 2023 vintage has produced a more restrained and elegant wine than is usual for the region. This wine shows fresh blackberry aromas that are complemented by lightly toasted and spicy notes from 15% new American oak and 7% new French oak maturation,with the balance aged in seasoned French and American oak for eighteen months. The softly textured but generously flavoured mid-palate shows great freshness and length. This wine may be enjoyed now for its ripe, generous dark fruit profile, but will comfortably reward cellaring for up to 10 years during which time more tertiary, meaty, complex leathery flavours will emerge.

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