Morris Wines

Sparkling Shiraz Durif NV

Winner Gold Sparkling Red Wines
Grape Varieties
Shiraz (62%) Rutherglen
Durif (34%) Rutherglen
Country of Origin
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling Red with Oak Treatment
Recommended Retail Price
RRP AU $20.00
  • Morris Wines
    PO 239
    Australia 3685
  • David Morris, Winemaker
  • Phone (61) 418 807131

Slight bn edge. Toast & cherry spice, nutty toast, sweet old oak. Gd mousse, cherry & red berry spice, ok RS balance, moreish. Food: works quite well, balances out the RS, adds to flavour length

Younger, brighter looking wine. Bit of brett and a beery stuck ferment character. Slightly burnt potato character on palate. Sweetness, tannin and fruit are in balance. Palate is sound. With Food ? clipped palate. Food dominates the wine. Lacks a little sweetness and length of the wine is compromised.

Mid plum. Bright cherry-berry fruit. Clean, fine fruit flavours, fresh acid, decent length. Clean firm/savoury finish. Food: good combination. Wine is clean and well-structured, which works well with the terrine.

A lighter nose with hints of sweetness on the mid palate. Slight oaky smoke characters on the palate. Lighter finish. A good match with the Country Terrine as it adds more depth to the sparkling wine. Wine comes across cleaner and with more depth.

Deep dark red, light fizz. Smoky, lightly black pepper, crushed blackberries and dark plum nose. Med-bodied, juicy, spicy, black pepper red fruit and plum. Dry astringent finish. A little short. Pairing pointed up juiciness of wine and emphasized the pork in the terrine.

Really deep dark brick red. Inky stewed plum aromas. Complex pencil shavings and stewed plum flavours on the plate. Finishes clean and long. The complexity in the wine sits well with food

The Sparkling Red Wines were judged with

Country Terrine

Presented by chef Michael Manners


  • 1kg course minced fatty pork
  • 500g diced chicken breast
  • 200g chicken liver
  • 3 eggs
  • 150ml cream
  • 100g diced onions
  • 4 cloves garlic
  • thyme (to taste)
  • tarragon (to taste)
  • 14g salt
  • 3g pepper
  • 1g nutmeg


  1. Melt onions and garlic in a little duck fat, allow to cool.
  2. Mix all the ingredients very well, weigh and season mix again.
  3. Line a bread pan or terrine mould with caul fat (pork lace). (Michael prefers this to bacon as the bacon flavour dominates the dish).
  4. Push mixture well into the dish, especially the corners, cover with baking paper and alfoil.
  5. Bake in a water bath in a preheated oven to 180 degrees.
  6. Cook to 75 degree internal temp.
  7. Allow to rest and cool to room temp before pressing.
  8. Allow at least 2 days for the terrine to develop all the flavours.
To serve Serve with a relish, or quince paste, soft washed rind cheese and Granny Smith apples.