Country: France Region: Bordeaux  Varietal: 27% Merlot 73% Cabernet Sauvignon  Vintage: 2015 Colour: Red Style: Dry Producer: Château Durfort-Vivens  Château Durfort-Vivens owes its name to the Durfort de Duras, a powerful family in the south-west of France that came to Margaux in the 14th century. In 1824, the name of Vivens was added when Viscount Robert Labat de Vivens inherited the property. This 55 hectare second growth, now owned and run by Gonzague Lurton, is one of the finest in Margaux. The vineyards are planted with 70% Cabernet Sauvignon, 24% Merlot and 6% Cabernet Franc at a density of 6,600 to 7,700 vines per hectare on deep gravel soils. The grapes for Château Durfort-Vivens are vinified in a mixture of oak and concrete vats and aged for about 18 months in barriques. Gonzague converted 20% of his vineyards to biodynamic viticulture in 2009. Pleased with the results, he increased the area to 40% the following year and completed the conversion in 2013. The vineyards are fully certified from the 2016 vintage. First produced in 2004, ‘Vivens’ is the Château’s second wine and is a blend of Cabernet Sauvignon and Merlot, sourced predominantly from younger vines. The wine is aged for 16 months in 20% new oak barrels and 80% one-year-old barrels. This wine is exclusive to Liberty Wines. Vineyards: Located in the communes of Margaux, Cantenac and Soussans, the Durfort-Vivens vines are planted on hilltops made up of deep, poor gravel. The gravel was deposited by successive riverbeds of the Garonne in the Quaternary period. This magnificent terroir enables an early optimal ripening of the Cabernet Sauvignon grapes, allowing a full expression of the finesse and silkiness of the tannins, resulting in the freshness and elegance characteristic of a great Margaux. All vineyard work is done by hand at the beginning of the vegetative cycle. Pruning is adapted to the vigour of the vine, with the removal of excess buds, shoots and leaves. This brings richness, concentration and complexity to the grapes. Gonzague Lurton, head of the estate, introduced organic farming in the vineyards and a conversion to biodynamic since 2009. Vinification: Each plot is vinified separately and fermented in a mix of stainless-steel and concrete vats at controlled temperatures. Maceration lasts for 18 days with regular pump overs. The wine is then aged for 16 months in French oak barrels, 20% of which is new oak. Tasting Note: This wine has a beautiful deep ruby colour with purple tints. The nose is very expressive, with intense aromas of red fruits, white lilac and violet alongside mineral and spicy notes. Rich and round, the body is well structured with polished tannins and delicate layers of oak.