Deen Vat 1 Durif (2007)

****
"Plenty of spicy black fruit power to the exquisite nose. Palate is a big, tannic 'brute' with a lovely lush mulberry/plum centre"

Winestate, February 2010

91 points
"Old-school comfort in a bottle - smells of black tea, violets and pencil cases with rich plum pudding flavours to follow wrapped in the variety's telltale cosy mouth feel. It's a full-bellied, wise old gentlemanly red that is set just right for a big meaty stew or the campfire cookout."

Tony Love, The Adelaide Advertiser, November 2009

Bloody Good
"The Riverina seems to tame the huge tannins of durif and produce a wine that is big on flavour yet is juicy, even succulent, with raspberry and mulberry flavours. It slips down far too easily."

Peter Forrestal, Quaff 2010, October 2009

"Amazing value, given the price. Durif needs a warm climate to ensure ripeness and full flavour, which is why the drought conditions affecting the Riverina have produced a rich, full-bodied red with plenty of lifted spice and chocolate flavours."

Dr Peter Hay, Australian Doctor, September 2009

88 points
"Deep colour and quite an elegant expression of this bold variety; dark chewy fruit is framed by a noticeable coat of charry oak."

James Halliday’s Wine Companion 2010, September 2009

"De Bortoli Deen Vat 1 Durif 2007 very well accepted by wine shows and critics alike. This has the same ten dollar price point as the Shiraz and no less than two trophies and two gold medals and a stack of favourable press. I’ve not been a big fan of some cooked, stewy Durif styles in the past but this is beautifully varietal, neatly balanced and perfectly approachable. Yum."

The WineStar Journal, www.winestar.com.au, July 2009

"Multi-trophy and gold medal-winning wine delivering the classic warm luxurious fruit intensity of this variety. Neatly infused cedary oak with the firmish tannins and ripe licorice plum fruit makes for an enticing, sumptuous drink."

Ray Jordan, The West Australian, Top 100 Red Wines, June 2009

"The Riverina seems to tame the huge tannins of durif and produce a wine that is big on raspberry and mulberry flavours and slips down far to easily."

Peter Forrestal, Sunday Times, June 2009

89 points
"Here's a wine for old-fashioned red drinkers - grunty, grippy and great with red meat. It has amazing richness for a wine at this price. Big, glowing, inky-purple colour. Some may say that it has too much grippy tannin for a wine made to be bought and drunk in papid succession but, as self-confessed tannin freaks, we're not complaining. Besides, those tannins will melt away once you've served it beside a chunk of meat..."

Campbell Mattinson and Gary Walsh, The Big Red Wine Book 2009/10, June 2009

"Plenty of bang for your buck here. Powerful, fruit driven red with integrated spice, nicely balanced oak and fine tannins. Drink with a lamb casserole."

Kerry Skinner, Illawarra Mercury, May 2009

"What I love about the 2007 Deen Durif is the way it combines softness and approachability with the power and density of flavour of the variety. There are some delicate aromatics, even violets, then deep, powerful blackberry and bramble flavours, vibrancy and succulence before a lingering supple finish."

Peter Forrestal, March 2009

"Fruit, fruit and more fruit. It's not like the big, clunky, Rutherglen-style durifs. This one is quite supple and ready to drink."

Winewise, December 2008

87 Points
"Previously labelled Durif look for black cherry, plum, peppery, spicy, tobacco notes with floral, meaty undertones. Dry, slightly tart and tannic palate. Spicy, peppery, smoky, tea, licorice, black cherry and beef flavours. A bit warm and rustic but good for a steak."

Anthony Gismondi, www.gismondionwine.com (Canada), September 2008