Château Durfort-VivensLe Relais du Durfort-Vivens Margaux
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Le Relais du Durfort-Vivens Margaux of the Château Durfort-Vivens is in the top 60 of wines of Margaux.
Taste structure of the Le Relais du Durfort-Vivens Margaux from the Château Durfort-Vivens
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Relais du Durfort-Vivens Margaux of Château Durfort-Vivens in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Le Relais du Durfort-Vivens Margaux of Château Durfort-Vivens in the region of Bordeaux often reveals types of flavors of cherry, black fruits or red fruit and sometimes also flavors of spices, oak or microbio.
Food and wine pairings with Le Relais du Durfort-Vivens Margaux
Pairings that work perfectly with Le Relais du Durfort-Vivens Margaux
Original food and wine pairings with Le Relais du Durfort-Vivens Margaux
The Le Relais du Durfort-Vivens Margaux of Château Durfort-Vivens matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of wild boar stew in burgundy style, lamb tagine with quince or wild boar, roe deer or doe leg.
Details and technical informations about Château Durfort-Vivens's Le Relais du Durfort-Vivens Margaux.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Le Relais du Durfort-Vivens Margaux from Château Durfort-Vivens are 2010, 2011, 2007, 2012 and 2006.
Informations about the Château Durfort-Vivens
The Château Durfort-Vivens is one of of the world's greatest estates. It offers 10 wines for sale in the of Margaux to come and discover on site or to buy online.
The wine region of Margaux
The wine region of Margaux is located in the region of Médoc of Bordeaux of France. Wineries and vineyards like the Château Margaux or the Château Palmer produce mainly wines red, white and other. The most planted grape varieties in the region of Margaux are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Margaux often reveals types of flavors of iron, bitter almond or pencil shavings and sometimes also flavors of dried rose, pencil lead or acacia.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
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The word of the wine: Thinning out
Operation consisting in eliminating the suckers that grow on the vine stocks.
