Château Durfort-Vivens 2025

Tasting Notes and Characteristics of Château Durfort-Vivens 2025

Tasting

Appearance
The wine displays a deep ruby hue, hinting at a beautiful concentration.

Nose
The bouquet reveals complex aromas of fully ripe black fruits, such as blackberry and blackcurrant, delicately enhanced by subtle floral notes and a fine spicy touch.

Palate
The attack is elegant and silky, supported by fine yet well-defined tannins that structure the whole without weighing it down. The texture is precise, offering restrained power and natural elegance. The long and persistent finish stands out for its magnificent aromatic freshness.

Food and wine pairings
This wine will pair beautifully with classic meats such as beef, lamb, duck or game, whether roasted, braised or grilled. It will also accompany Asian dishes, meaty fish such as tuna, as well as mushroom preparations or cheeses very well.

Serving and cellaring
To fully appreciate this 2025 vintage, it is recommended to serve it at a temperature of around 15.5 degrees Celsius, after decanting for one to two hours. With exceptional cellaring potential, it can be enjoyed until around 2055.

The natural elegance and restrained power of a great Margaux wine

The estate
Established as a wine estate of excellence in the 17th century in the famous Bordeaux region, Château Durfort-Vivens took its definitive name in 1824. Classified as a 2nd Grand Cru in 1855, this historic estate was acquired by the Lurton family in 1961. Today, Gonzague Lurton is the current owner and brings a genuine environmental dynamic to the property. Recognised for its pioneering commitment, the estate stands out for its biodynamic practices, elevating its wines among the purest and most expressive of their appellation.

The vineyard
The terroir extends over a surface of 65 hectares spread across the communes of Margaux, Cantenac and Soussans. The vines flourish on soils composed of deep gravel, with a sandy to clay base. Fully Demeter-certified, the vineyard is managed according to the principles of biodynamic agriculture, with controlled yields of around 25 hectolitres per hectare.

The vintage
The year began with a mild and dry winter, leading to an early budburst of the vines. Flowering took place quickly and evenly. Subsequently, a particularly hot summer favoured a strong concentration in the berries. The arrival of rain at the beginning of September was a saving grace, helping to soften the grapes just before the early harvest, which took place from 4 to 24 September.

Vinification and ageing
The making of this wine relies on meticulous plot-by-plot vinification, carried out without any additives. Extractions are gentle, with a single daily pumping over, while the alcoholic and malolactic fermentations extend over 21 days. The ageing then lasts 18 months, split between 45% new barrels, 40% large casks and 15% TAVA amphorae, bringing a unique complexity to the wine. ABV: 13% vol.

Grape varieties
91% Cabernet Sauvignon
9% Merlot