Château Durfort-Vivens, 2019, Margaux (AOC)

'One-Liner'
A thrillingly pure Margaux – Cabernet-led, beautifully perfumed and given a distinctly modern edge by biodynamics and amphora ageing.

Tasting Note
Deep ruby with a beautifully expressive nose of blackcurrant, blackberry and red cherry, lifted by violets, rose petals and a touch of sweet spice. The palate is concentrated yet remarkably graceful, with ripe dark fruit framed by fine, powdery tannins and a bright seam of freshness. Notes of liquorice, tobacco, cocoa and subtle mineral character add complexity as the wine opens. There is real depth here, but never heaviness, with the Cabernet Sauvignon bringing precision, tension and classic Margaux perfume. The finish is long, silky and composed, leaving dark berries, floral notes and delicate spice lingering behind.

Country: France
Region: Bordeaux
Sub-Region: Margaux AOC
Grape(s): 90% Cabernet Sauvignon, 10% Merlot
ABV: 13.5%
Friendly: Vegetarian, Organic, Biodyamic

Awards & Critics' Scores
Bettane + Desseauve – 99/100
Wine Advocate – 96/100
Decanter – 96/100
James Suckling – 95/100
Vinous – 95/100
Wine Enthusiast – 95–97/100

The Story
Château Durfort-Vivens may carry the historic title of Second Growth from the 1855 Classification, but there is nothing particularly old-fashioned about the way Gonzague Lurton approaches it today. The estate has become one of Margaux’s great advocates for biodynamic viticulture, with both organic and Demeter biodynamic certification in place since the 2016 vintage, while an extraordinary collection of clay amphorae now plays an important role alongside traditional oak. For the 2019, an emphatically Cabernet-led blend of 90% Cabernet Sauvignon and 10% Merlot was matured for 18 months, with two-thirds in new oak barrels and one-third in TAVA amphorae. That combination is central to the modern Durfort-Vivens style: the polish and structure expected of a classified Margaux, but with striking freshness, purity and a wonderfully transparent expression of its gravel soils.

Perfect With... (click me for the recipe)
- Meat/fish: Venison loin with blackberry, juniper and red wine sauce
- Vegetarian: Roast beetroot, goat’s cheese and caramelised shallot Wellington
- Vegan: Roast celeriac with Puy lentils, braised shallots and peppercorn jus