Campbells The Barkly Duriff – Bright crimson with violet hues. Rich dark plum and cherry fruit with lifted notes of black pepper, cloves and seamless spicy oak. Powerful dark cherry and mullberry fruit form the base of the palate with oak adding texture and weight. Cloves, bramble and ironstone add complexity and compliment the very finely grained tannins. Once open enjoy as a young wine with a juicy eye fillet of beef, or as a mature wine with slow cooked lamb or beef dishes.
Dense, dark inky red. Black fruits, dark and brooding with supporting oak.
Palate:
Rich full bodied black plum fruit. A powerful wine with a presence – grippy dry finish with good fruit and a smart clean finish.
“The Barkly is what we believe durif from the Rutherglen Wine Region should be. Unquestionably, it is durif at its finest. Campbells release The Barkly only in years when vintage conditions are exceptional for Durif.” – Colin Campbell
To see more information on the winery go to https://www.campbellswines.com.au/
To see our full range of Campbell wines go to https://www.auswinesonline.co.uk/product-category/campbells/
Campbells The Barkly Duriff – a very different wine from a great producer
Campbells reds are well known for their flavour and ageing potential. Icon wines The Barkly Durif, considered Durif at its finest, and The Brothers Shiraz are highly sought after; while Bobbie Burns Shiraz remains everyone’s favourite! Tempranillo is proving a great variety for Rutherglen and Petit Verdot is an exciting addition to the range.
£37.00 a bottle
Out of stock
Campbells winery and vineyards are situated in the historic Rutherglen Wine Region of North East Victoria.
Brothers Malcolm and Colin are the fourth generation to carry on the Campbell tradition started by their great grandfather John Campbell in Rutherglen in 1870. Together with their wives Jenny and Prue, they have forged a strong reputation for Campbells as a benchmark Rutherglen wine producer.
This region is predominately a fortified wine area, with the unique styles of fortified Muscat and Tokay (often termed as Australia’s most distinctive wines). Lindsay Brown a pastoralist, first planted vines in the 1850s following advice from newly arrived German settlers. His lead was followed by a group of retired miners who established wineries that to this day bear their names, Campbell’s Winery, Gehrig Wines, Morris Wines and G. Sutherland Smith & Sons. Many of the wineries and vineyards today were established before the turn of the 19th century. The climate is regarded as warm. The main wine styles: Rich fortified Muscats & Tokays; Port – hugh tannic reds requiring many years’ cellaring to come into balance.
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