A vintage described as exceptional in Bordeaux, 2009 benefited from generous weather that was very favorable for the vine cycle and the ripening of the grapes. A very sunny summer and alternating cool nights and warm days in September and October allowed the berries to concentrate in aroma and color, giving rise to an anthology harvest.
Blend of the 2009 vintage: Cabernet Sauvignon, Merlot.
The robe is a deep purple color with subtle garnet tints.
The nose offers expressive nuances of black fruits, crème de cassis, violets and peppery spices, punctuated with balsamic notes.
The attack is mellow, the wine evolves with suppleness and depth thanks to very elegant tannins. It shows a beautiful balance between purity of fruit, acidity and aromatic power, rising to a crescendo until it blooms on a smooth and persistent finish. A beautifully evolved Margaux.
Food and wine pairing:
Château Durfort-Vivens 2009 will offer a delicious match with a duck breast with Pinot Noir sauce, a veal loin with small vegetables, an Iberian pluma a la plancha or a beef fillet with a truffle sauce.
For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.
For dessert, it is particularly delicious with a Paris-Brest style layer cake, Yann Couvreur's Caribbean entremets or a Grand Cru chocolate tart.
Ageing potential and tasting:
Château Durfort-Vivens 2009 can still benefit from its great ageing potential. Its peak will be reached between 2025 and 2028.
However, it lends itself very well to tasting today. To do so, take care to place the bottle the night before in the serving room at room temperature. Open it and decant it ideally 5 to 6 hours before tasting.
The bottles will be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.
