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Le Relais de Durfort-Vivens, Margaux 2008

Le Relais de Durfort-Vivens, Margaux 2008

The second wine of Château Durfort-Vivens, and a blend of 65% Cabernet Sauvignon, 20% Merlot and 15% Cabernet Franc, generally from the younger vines, that sees less oak ageing. Minerally, autumn fruit compote, with blackberry and plum, spice and high violet notes.
Judges at the Decanter World Wine Awards 2011 described this wine as the following:
 
"Ferruginous autumnal fruit with compote, spice and minerals. Noble tannins, with feminine violets on the finish." 
France
Bordeaux
Margaux AOC
Henri Lurton
Cabernet Sauvignon-Merlot-Cabernet Franc-Petit Verdot
12.5%
Cork
Drink now + 7 years

Decanter World Wine Awards 2011

Bronze (2008 Vintage)

Bordeaux region of France

The most famous wine name in the world, Bordeaux, is found towards the south west corner of France, surrounding the historic city of the same name.

The climate in Bordeaux is very marginal, which means vintages can sometimes be challenging, although the region’s relentless optimism when it comes to talking about the quality of each vintage has become a source of some amusement in recent years, as each year is declared “the vintage of the century”.

Then again, wines from this region are often rated as of the most superior quality in the world, and have long been held high on a pedestal as a benchmark style for other regions all over the world to copy. The region is also living proof that blended wines should not be sniffed at because, as here in Bordeaux, they produce some of the best wines in the world.

On the left bank of the Garonne river, along the region known as the Médoc, Cabernet Sauvignon rules, although seldom are its wines made from 100% Cabernet and are often softened with the fleshy Merlot. There are five red grapes permitted in red Bordeaux; Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot.

The left bank is home to the five First Growth châteaux. These properties have been given elevated status under the famous 1855 classification system, which ranked the properties in Bordeaux according to quality. While this is still pertinent today, there are also a number of quality wines on the left bank of Bordeaux which did not make the grade more than a century and a half ago. Today these wines are often referred to as Cru Bourgeois and can be a source of value for money Bordeaux.

Coming back to the right bank north of Dordogne, the clay soils make Merlot a more favourable grape to grow than Cabernet Sauvignon and is the home to St Emilion and Pomerol.

We must not forget that Bordeaux is also the region of Sauternes, another world class, often regarded as benchmark style of wine. Made from one or all three white grapes Semillon, Sauvignon Blanc and Muscadelle which have been affected by the noble rot condition called botrytis, they make heady, perfumed, unctuous sweet wines. The same white grapes, especially Sauvignon Blanc and Semillon, are used to produce dry white Bordeaux, a style which has been much overlooked thanks to the region’s red wine fame but which can be a fruity, refreshing aperitif or seafood-matching wine.

Other Bordeaux regions of note include Entre Deux Mers, Côtes de Castillon, Blaye and Bourg.

Cabernet Sauvignon-Merlot-Cabernet Franc-Petit Verdot

In any of its combinations this is the most typical Bordeaux-style blend which originates on the hallowed ground of the wine-world that is Bordeaux. The wines made from this combination will only really produce pretty serious wine.
 
Usually Cabernet Sauvignon and Merlot make up the majority of the blend with the other two varietals being used as “seasoning”, bringing acidity and big tannins to the mix.  (See also Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot)


Salads & Vegetables
A good tapas-style dish of chorizo and spicy sausages would work well here, and grilled chicken or beef salad would also be a winner.
Fish & Seafood 
This wine is generally too heavy for fish and seafood.
Pasta & Other Sauces
Best suited to cream based sauces like a good white or cheese sauce found in dishes such as lasagne and carbonara.
Meats
Best suited to rich flavoursome meats such as duck, goose and venison but would also work well with a roasted or grilled joint of beef or lamb.
Herbs & Spices
Best matched to black pepper, chives, cloves and coriander - big flavours! We would also recommend using sage, but very much in moderation.
Spicy Foods 
A great wine to have with anything with a kick to it, such as Mexican and Indian cuisine - it can handle the lot.
Cheeses 
Delicious with creamy blue cheeses and mature Cheddar, it also works a treat with Parmesan! 
No longer stocked. CLICK HERE for other vintages and/or more from this producer.

 
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