Another biodynamic estate suffered low yields in 2018, clocking in at just 12hl/ha. But it has done a brilliant job with the remaining juice: all the winemaking was done in amphorae because the vats were too big for the small production, with 70% of the wine moved into new oak barrels after malolactic fermentation for ageing, the other 30% staying in the amphorae. It's hugely inky in colour, totally beautiful, with gourmet dark chocolate and damson notes that fill out the mid-palate. There's less Cabernet in the blend than usual but they have kept the elegance, with perhaps a touch more softness in overall texture than is usual in Durfort at this stage. The extremely fine tannins make this feel effortless and it doesn't suffer from the over-concentration that is always a risk at these yields. Blend of 69% Cabernet Sauvignon, 30% Merlot and 1% Cabernet Franc.
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