2014 Ch Durfort-Vivens, 2me GCC, Margaux

Like many Bordeaux wine producers, Chateau Durfort Vivens is named after previous owner. First it was Durfort de Duras, a well connected family from South West France that came to Margaux in the fourteenth century.. 

In 1824 the Viscount of Vivens name was added to that of Durfort, thus becaming Chateau Durfort Vivens. 

The Estate was at the height of its fame: 1844 vintage was priced higher than any other Bordeaux wine in the appellation, bar Chateau Margaux.

American ambassador to France, the future president and a Bordeaux connoisseur, Thomas Jefferson, ranked it directly after Chateau Lafite Rothschild, Chateau Latour and Chateau Margaux.

The 1855 classification ranked Durfort Vivens as a Second Growth. Not exactly just behind Lafite Rothschild, but ...cudos to Mr. Jefferson.

Today Lurton family owns and manages the property, having purchased it in 1961. Prior to the Lurton era, for a period of time, the wines were made at Chateau Margaux. 

Since 1992 Gonzague Lurton has been running the property. Durfort Vivens has been modernized with new cellars and new fermentation vats of both cement and wood in their Left Bank cellars.

Gonzague Lurton has begun striving to produce a riper and more concentrated style of wine at Durfort Vivens. From the 2009 vintage the estate changed their label reflecting the past.

Organic farming techniques were also implemented. Gonzague Lurton says that they farmed 20% of their Margaux vineyards in 2009 using organic methods.

For the 2013 harvest, the estate became 100% organic. 2013 was the first year Durfort Vivens also moved to 100% Biodynamic farming methods. 

In 2016 they received their certification for biodynamic and organic farming in 2016 from Ecocert and Biodyvin, becoming the first classified growth in the Margaux appellation to be Demeter certified as being 100% biodynamic.

The 55 hectare Margaux vineyard of Durfort Vivens in Margaux has a terroir of gravel, clay and sand soil. The vines are planted to 70% Cabernet Sauvignon, 24% Merlot and 6% Cabernet Franc with a vine density that varies from 6,600 to 7,700 vines per hectare. The higher levels of vine density are for the newer plantings.

The wine of Chateau Durfort Vivens is vinified in a combination of wood and concrete, temperature controlled vats. Malolactic fermentation takes place in vats. 

The wine is aged in about 40% new French oak barrels for an average of 18 months, depending on the quality and character of vintage.

2014 Chateau Durfort-Vivens is the second year of applying biodynamic methods to the entire vineyard. The benefits are already noticable, particulary on the vines natural balance.

This vintage comprises of 90% Cabernet Sauvingon and 10% Merlot.

2014 Chateau Durfort-Vivens already presents an exceptional richness with its intense, bright, ruby red colour and deep, complex bouquet.

The lively nose offers an impressive purity and intensity. Scents of black fruit are in harmony with floral, mineral and spicy notes. The barrel ageing is already remarkably well-integrated in the bouquet with subtle notes of coffee and vanilla beans.

The palate is characterized by richness, freshness and balance. The texture is voluptuous and full-bodied, with enough minerality to preserve the elegant freshness that one expects from a great Margaux. The finish is long and powerful, but what really impresses is its harmony and smoothness.

At this stage of its development, to bring out its richness, openness and power, this wine is best served with generous, full-flavoured cuisine, such as a beef casserole, an osso bucco, and of course a plate of charcuterie or cheeses. While this young vintage is already showing itself to be pleasantly open, it has a very high potential to improve further with age.

93 points - James Suckling

There’s a cassis bush nose, which introduces a medium-bodied red with plenty of tannin but no hint of hardness. A very nice, hand-crafted wine that’s already appealing. From biodynamically grown grapes. Drink in 2019.

BEEF CASSEROLE

Serve with boiled potatoes; serve 4 people

Ingredients:

- 675g round beef steak or rib steak

- 1 dessertspoon vegetable oil

- 1  large onion, peeled and chopped

- 25g cornflour

- 7 mushrooms, peeled and sliced

- 3 carrots, sliced

- pinch of salt if desired

- pepper

- 575ml homemade beef or vegetable stock

- 1 tablespoon tomato puree

Method:

1. Pre‑heat the oven to 170°C

2. Trim the beef and cut it into thin strips about 2 inches in length.

3. Heat the oil and fry the chopped onion, mushrooms and carrots for

2–3 minutes in casserole dish.

4. Fry the beef strips until brown.

5. Place in the casserole dish.

6. Mix the cornflour with the juice in the pan and cook for 2–3 minutes.

7. Remove from heat and stir in the stock. Bring to the boil.

8. Add the tomato puree, salt and pepper.

9. Add the sauce to the casserole dish and cook for 1½ hours.