The Chateau de Durfort Corbieres vines grow in rocky schist soils in the craggy uplands of Cathar country. The wine has that typical, sumpremely gastronomic combination of ripe, intense spicy fruit flavours, supple, soft, sometimes sweet tannins and a fresh acid core, which makes them irresistible with all the hearty rustic fare of autumn - a rich cassoulet, or meaty slow-cooked ox cheek with garlicky mashed potato - the kind of stuff that makes you feel like Henry VIII.
Comes across like a soft, uber ripe Bordeaux. Mocha notes, baking spices, vanilla and sous bois over dark, glossy cassis, creamy blueberry, strawberry compote and - after all, why not? - a burst of sweet, ripe blackberries. Now it's dark, smoky plum, liquorice and a hint of cough drop. That voluptuousness on the nose anticipates its satin texture. The tannins are very fine, more cocoa and sous bois, giving a delicious, moreish, bitter-savoury contrast to that sweet ripe fruit. It's a flawlessly harmonious blend. Concentrated, yet a sense of balance and just very, very pleasing.