2013 was the first vintage of full conversion to biodynamic methods, following gradual implementation since 2009.
This vintage offers a very subtle expression of the finesse, elegance, freshness of fruit and harmonious finish that one expects from a great Margaux terroir. The nose offers a superb concentration of red fruit, accompanied by very elegant, fresh floral (lilac, violet) and mineral notes. On the palate, connoisseurs will recognize the finesse and freshness of a great Margaux, with a perfectly balanced, silky texture and wonderful notes of red fruit underscored by a hint of spice (Szechuan pepper) and tobacco leaf.
This very well-balanced, elegant wine has shown a delightfully open character since bottling and will make a perfect accompaniment to refined, subtly-flavoured dishes such as line-caught sea bass baked in parchment paper, roast fowl or a sauté of veal with morels.
Best time to drink: 2020 - 2030
Ripening conditions were good and generally normal for Margaux. A marked hot period at the end of August and early September accelerated ripening, but the warm nights and ambient humidity created a serious threat of botrytis. The grapes had not completely caught up in September, but they were already expressing lots of fruit, without being perfectly ripe; they certainly no longer presented any plant flavours.The unfavourable weather conditions meant that it was preferable to start the harvests quickly. We adapted the vinification stage to this maturity by using very gentle extraction procedures, to preserve the fruit and encourage silky tannins.
Merlot: 27 to 30 September
In 2013, the grand vin barely represented 40% of production.
Château Durfort-Vivens 2013 was aged in oak barrels for 18 months with 50% new barrels.