Chateau Durfort-Vivens 2003
- Producer Chateau Durfort-Vivens
-
Blend
61% Cabernet Sauvignon
5% Petit Verdot
34% Merlot - Country France
- Region Bordeaux
- Appellation Margaux
- UPC N/A
Winery Technical Data
A.O.C: Margaux
Classification: Second Grand Cru Classe in 1885
Area: 65 hectares of which 55 are vines
Soil: deep gravel from the Quaternary period (Gunz and Mindel) with a sand/clay matrix
Grape varieties: Cabernet-Sauvignon: 70%; Cabernet-Franc: 6%; Merlot: 24%
Density of planting: 6600 to 8300 vines/hectare
Vinification: wooden and concrete vats with capacities that enable each parcel to be treated separately barriques de type bordelaise
Maturing: an average of eighteen months in Bordeaux type barrels made from the fine grain oak from the forests of central France. 45 to 50% of the barrels are renewed every year.
Owner: Gonzague Lurton
Director: Jerome Heranval
Classification: Second Grand Cru Classe in 1885
Area: 65 hectares of which 55 are vines
Soil: deep gravel from the Quaternary period (Gunz and Mindel) with a sand/clay matrix
Grape varieties: Cabernet-Sauvignon: 70%; Cabernet-Franc: 6%; Merlot: 24%
Density of planting: 6600 to 8300 vines/hectare
Vinification: wooden and concrete vats with capacities that enable each parcel to be treated separately barriques de type bordelaise
Maturing: an average of eighteen months in Bordeaux type barrels made from the fine grain oak from the forests of central France. 45 to 50% of the barrels are renewed every year.
Owner: Gonzague Lurton
Director: Jerome Heranval
The vintage
The 2003 vintage is a powerful wine with an intense crimson colour with hints of violet. Aromas of very ripe fruit and spicy notes of pepper are supported by an elegant minerality. Even though this vintage suffered from the heat, the wine expresses plenty of freshness in the mouth combined with ripe fruit. A fine example of a hot year being able to produce wines that are elegant, ripe and fresh.
Vinification
HARVESTING: Harvest dates: Merlot: 9 to 12 September Cabernet franc and cabernet sauvignon: 15 to 24 September
Average yield: 29 hL/ha
BLENDING: Cabernet sauvignon: 61% Merlot: 34% Cabernet franc: 5%
We began to put the wine in barrels at the beginning of October 2003. This process was completed by the beginning of November. The final blending took place in January 2004.
MATURING: Château DURFORT-VIVENS 2003 was matured in barrels for fourteen months with 45% new barrels. Fining was carried out with natural egg whites.
Average yield: 29 hL/ha
BLENDING: Cabernet sauvignon: 61% Merlot: 34% Cabernet franc: 5%
We began to put the wine in barrels at the beginning of October 2003. This process was completed by the beginning of November. The final blending took place in January 2004.
MATURING: Château DURFORT-VIVENS 2003 was matured in barrels for fourteen months with 45% new barrels. Fining was carried out with natural egg whites.
