Chateau Durfort-Vivens 2eme Cru Classe, Margaux 2009
6x75cl £ 540 4 cases available In Bond

Region

France > Bordeaux > Margaux

Producer

Chateau Durfort-Vivens

Grape

Bordeaux Blend Red

Type

Red

Designation

AOP

Vineyard

NA

Appellation

Margaux

Classification

2eme Cru Classe

Score

88

label

WO score

RP
V
JR

WO score is the average of all critic scores for this wine

Tasting notes

Robert Parker
Tasted: 29/02/2012
Drink: 2012-2032


Delicious notes of black olives, unsmoked cigar tobacco, black currants and black cherries jump from the glass of this plump, aromatic, silky, medium to full-bodied Margaux. One of the finest Durfort Vivens yet produced, it is filled with purity and elegance. Enjoy it over the next 15-20 years.


 

Robert Parker
Tasted: 01/02/2012
Drink: 2012-2032


Delicious notes of black olives, unsmoked cigar tobacco, black currants and black cherries jump from the glass of this plump, aromatic, silky, medium to full-bodied Margaux. One of the finest Durfort Vivens yet produced, it is filled with purity and elegance. Enjoy it over the next 15-20 years.


 

Vinous
Tasted: 07/01/2012
Drink:
Author: Stephen Tanzer


Bright red-ruby. Slightly peppery aromas of sour cherry, tobacco, menthol and herbs. Juicy, penetrating and rather light in body, with sound acidity and good floral and herbal cut giving life to the middle palate. A bit green and dry, but this nicely delineated claret should drink well over the next 10 to 15 years.



 

Robert Parker
Tasted: 27/04/2010
Drink: 2010-2030


Normally the proprietor at this estate refuses to let me taste, so I was surprised when he did so this year. The 2009 Durfort Vivens is an attractive, soft, velvety-textured wine revealing a hint of tapenade intermixed with black currant and blackberry fruit. Medium-bodied and elegant with the silkiness and precision that make this vintage so alluring, it should drink well for 15-20 years. (Tasted once.)


 

Robert Parker
Tasted: 01/04/2010
Drink: 2010-2030


Normally the proprietor at this estate refuses to let me taste, so I was surprised when he did so this year. The 2009 Durfort Vivens is an attractive, soft, velvety-textured wine revealing a hint of tapenade intermixed with black currant and blackberry fruit. Medium-bodied and elegant with the silkiness and precision that make this vintage so alluring, it should drink well for 15-20 years. (Tasted once.)



 

Robert Parker
Tasted: 01/03/2010
Drink:


Tasted at a negociant. This is a little tight on the nose, but I like the purity and the definition here and unlike in recent years there is no sign of any under-ripeness (an nor should there be you may argue.) Blackberry, plum, cedar and a touch of graphite. The palate is medium-bodied, plump on the entry and then obvious over-maturity on the finish that lacks freshness. This is so disappointing after a pleasurable nose. Tasted March 2010.


 

Vinous
Tasted: 05/01/2010
Drink:
Author: Ian D'Agata


Inky ruby. Initially quite herbal and woodsy on the nose, but opened to offer blackcurrant and plum aromas with strong hints of tar and ground coffee. Suave, fine-grained and vibrant, but the inky black fruit, cola and herbal flavors currently lack generosity. Durfort-Vivens is never made in a particularly fat or full style, and though this finishes classy and long, with...

...excellent energy and palate-coating persistence and perfume, this '09 will really need at least five or six years of aging to gain sweetness and flesh. This has the potential to make a very good bottle, but it's as tough as nails now.



 

Vinous
Tasted: 05/01/2010
Drink:
Author: Ian D'Agata


Inky ruby. Initially quite herbal and woodsy on the nose, but opened to offer blackcurrant and plum aromas with strong hints of tar and ground coffee. Suave, fine-grained and vibrant, but the inky black fruit, cola and herbal flavors currently lack generosity. Durfort-Vivens is never made in a particularly fat or full style, and though this finishes classy and long, with...

...excellent energy and palate-coating persistence and perfume, this '09 will really need at least five or six years of aging to gain sweetness and flesh. This has the potential to make a very good bottle, but it's as tough as nails now.