Another biodynamic estate that 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.Drink 2027 - 2042. 94 points

Fermented in amphora – that wasn’t the original intention but they had just had the amphorae delivered for ageing the second wine and needed smaller vats for this one. Part aged in oak and part in amphora. Barrel sample. Deep purple red. Riper fruit style than the Ferrière. Damson and black plum. Then surprisingly savoury on the palate, all a little unmeshed at the moment with the ripeness of fruit and the acidity as counterpoints but everything is there for long-term harmony. Chewy, charry tannins are dense but smoothed. The whole is generous and surprisingly supple even with this charge of tannins, then that ripe fruit comes back on the generous finish. 16.5 points