From the 14th century, the Durfort de Duras family was one of the major landowners in the Médoc. What was once a hunting lodge on their land in Margaux became, during the 17th century, a winegrowing estate of excellence. In 1758, the Château was given to George Ainslie, wine merchant in Scottish wine, whose last daughter married le Chevalier de Vivens. It’s their son, who added his name to Durfort in 1824. Generally considered a 2nd cru since 1745, the estate was naturally classified so in 1855. Château Durfort-Vivens was acquired by Château Margaux of which Léonce Récapet was then the main shareholder. A few years later, a grandson of Léonce, Lucien Lurton, a great winegrower and defender of the Bordeaux terroir, bought the property back. We were then in 1961.
In 1992, his son Gonzague, who had always been fascinated by this estate and its immense potential, took the lead of Durfort-Vivens.
He had his own ideas: to chart his own path in search of his own vision:
His passion for the style of wine led him to do everything possible to ensure that the singularity of the Durfort-Vivens terroir be highlighted. Biodynamics seemed to him to be the best tool and he started in 2009. In 2016, he obtained Bio and Biodynamic certifications. Château Durfort-Vivens became the first Margaux Grand Cru Classé to be doubly certified. The results have been conclusive: not only have the soils regenerated, but the quality of the wines continues to grow in brilliance and precision. And it’s just a step because nature is complex, and its best expression can’t be reduced to a practice.
These agricultural practices have favoured a development of diversity in the flora and fauna within the vineyard; the agroecology and agroforestry approach has enriched and sustained the revival of living soils. This biological diversity in Château Durfort-Vivens’s vineyard helps to express the diversity in its mosaic of terroirs.
65 hectares located in Margaux, Cantenac, Soussans and Arsac, in Margaux appellation.
Organic and Biodynamic (Demeter) certifications
Gravel soil situated on 3 different geological terraces broken down into 28 families of which there are 92 sub-categories of soil.
ORGANICS & BIODYNAMICS
specific preparations, phytotherapy, compost.
AGROECOLOGY
Hedges, corridors, grassing and specific cover crops.
PRECISION VITICULTURE
Study of the soils and their microbiology, intra-plot sowing
PRESERVATION OF MEDOC PLANT HERITAGE
Ungrafted vines, conservatory
Thanks to a long and meticulous study, the technical team has identified a real diversity of distinct kinds of soil, distributed among the four municipalities in the estate. To better understand this diversity, tools for measuring, using the latest technologies, have been put in place. This precision viticulture allows for appropriate care of each portion of plot.
An intra-plot treatment which initially benefits the first wine, Château Durfort-Vivens, in which the nuance of each terroir blossoms fully but also allows the composition of a trilogy of single plot wines, “Les Parcelles/” Each of these “Parcelles” wines highlights one of our terroirs specificities and the style of wine resulting from it.
The unification that biodynamics has brought to the maturity of the grapes (fruits and polyphenols) has opened the door to a new vision of wine ageing, in order to preserve their bright bouquet and tannic smoothness. The control of oxygen and sulphur inputs during ageing is the indispensable key to the preservation of this singularity.
"We were in awe of the absolute beauty of the wine's fragrance and texture, which seemed to us to be unrivalled even in Margaux."
"One of the stars of the appellation and, indeed, of the entire Médoc"
"Unforgettable for its delicacy, elegance and personality. There is a severe lack of bits to describe it. This work of art by Gonzague Lurton is an emotion. It is a wine that can leave a lasting mark on the history of Bordeaux wines."
"A wine that leaves you speechless, far beyond evaluation"
"Exceptional rebirth of Durfort-Vivens, more than ever a 2nd Grand Cru Classé of Margaux"
Precision viticulture and vinification enable us to meet the exacting standards of our Grand Vin, Château Durfort-Vivens, in which the nuances of each terroir come into their own.
The blend : 84% Cabernet-Sauvignon, 16% Merlot
18 months with a mix of 70% in new oak barrels and 30% in TAVA amphorae
Two vintages in one. The power, density and length of a great and solar vintage. The brilliance, elegance and energy of a great classic vintage.
Lin Liu, Wine Maniacs, 97-98/100
Terre de Vins, 97-98/100
Colin Hay, The Drinks Business, 95-97+/100
James Suckling, 96-97/100
To be enjoyed from 2027. Peak of the wine in 2042. 1 to 2 hours decanting time. 16 to 18°C serving temperature
The blend : 97% Cabernet-Sauvignon, 3% Merlot
18% months, 70% in new oak barrels and 30% in TAVA amphorae
The result is quite fascinating in its balance, how the wine will hold up in the mouth and its aromatic brilliance with notes that remind more the spring floral hints than ones in summer. The style of the wine reminds of the 1986 by its tannic structure and with a fantasy worthy of the 1988.
Colin Hay, The Drinks Business, 95-97/100
Peter Winding, Vinbladet, 95-97/100
Terre de Vins, 96/100
To be enjoyed from 2026. Peak of the wine in 2033. 1 to 2 hours decanting time. 16 to 18°C serving temperature
88% Cabernet-Sauvignon, 12% Merlot
18 months with a mix of: 70% in new oak barrels, 30% in TAVA amphorae
“The aromatic expression is disconcerting, solar and fresh at the same time. The balance on the palate is very powerful, elegant and voluptuous.” Léopold Valentin, The Technical Director
Colin Hay, The Drinks Business, 96-98+/100
La Revue du Vin de France, 97-98/100
Ella Lister, Le Figaro, 96-98/100
To be enjoyed from 2025. Peak of the wine in 2030. 1 to 2 hours decanting time. 16 to 18°C serving temperature
On the palate, Château Durfort-Vivens 2020 echoes hazelnuts by itself. Its ageing in oak barrels, as well as a blend with a strong predominance of Cabernet Sauvignon, give rise to aromatic tones similar to those of hazelnut. A combination of roundness, aromatic power and a contrast of textures, between voluptuousness and crunchiness!
Grilled knives with hazelnuts and herbs.
Carrots sautéed with hazelnuts.
* By our sommelier consultant Claire-Marie Boeri
The blend : 90% Cabernet-Sauvignon, 10% Merlot
18 months ageing: 70% in new oak barrels, 30% in TAVA amphorae
“Durfort-Vivens 2019 is a cold-blooded animal. The wine has followed its wine making process with composure whereas we were worried about. And now just out from the barrels and clay amphorae, the wine is stunning by its peaceful balance.” Gonzague Lurton, The Owner
Bettane et Desseauve, 99/100
Wine enthusiast, 95-97/100
Wine Advocate, 96/100
To be enjoyed from 2025. Peak of the wine in 2030. 1 to 2 hours decanting time. 16 to 18°C serving temperature
Pepper is a spice that spices up a dish while bringing true fruity aromatic complexity. Married with Château Durfort-Vivens 2019, the freshness, silky texture and fruity aromatics of the cuvée take on a whole new dimension in the mouth. A perfect match, with a controlled dosage.
Barbecued duck breast with red pepper sauce
Raspberry Bavarian with red fruit, green and white pepper coulis
* By our sommelier consultant Claire-Marie Boeri
The blend : 70% Cabernet Sauvignon, 23% Merlot, 7% Cabernet Franc
18 months of ageing : 70% in new oak barrels, 30% in amphorae TAVA
Château Durfort-Vivens 2018 expresses floral notes of lily and lavender. Notes of blackberries, blackcurrants and dark chocolate amplify its aromatic expression. Beautiful texture, creamy and powerful.
Rolf Bischel, Vinum, 100/100
Peter Winding, Vinbladet, 98/100
Michel Bettane, Bettane + Desseauve, 97-98/100
To be enjoyed from 2027. Peak of the wine in 2040. 1 to 2 hours decanting time. 16 to 18°C serving temperature
Château Durfort-Vivens 2018, dubbed "the rare year", is a special vintage, where the identity of the fruit has never been so preserved. The fruity, tangy aromatics of pomegranate amplify the fruitfulness of the vintage. The wine's fine, integrated tannins are reminiscent of the pomegranate's seeds, which add a crisp texture to this combination. A perfect marriage.
Carpaccio de Saint-Jacques en meurette et grenade
Lentilles sauce vin rouge, foie gras, baie rose et grenade
* By our sommelier consultant Claire-Marie Boeri
The blend : 91% cabernet sauvignon, 9% merlot
18 months ageing in oak barrels, 60% new oak.
Chateau Durfort-Vivens 2017 has a spicy attack, with notes of beeswax and sichuan pepper. A currant and black fruit nose, highlighted by notes of roasted hazelnuts and coffee. A beautiful minerality completes its aromatic palette with great finesse.
Peter Winding, Vinbladet, 96/100
Antonio Galloni, Vinous, 95/100
James Suckling, 95/100
To be enjoyed from now. Peak of the wine in 2032. 1 to 2 hours decanting time. 16 to 18°C serving temperature
After the cooking process, the potato develops roasted, chestnut and hazelnut notes, reminiscent of those of the wine, which magnify its fruity flavor. Very unctuous, this dish reveals the finesse and generosity of Château Durfort-Vivens 2017, while softening its tannic structure. An alliance of balance, which lengthens the length in mouth of the wine.
Sautéed potatoes, wild garlic, bacon and smoked bacon cream
Potato mousse with truffle and cappuccino sauce
* By our sommelier consultant Claire-Marie Boeri
The blend : 94% Cabernet sauvignon, 6% Merlot
18 months ageing in oak barrels, 60% new oak.
An intensely fruity nose with notes of mirabelle plum blending harmoniously with touches of cedar. Château Durfort-Vivens 2016 has a powerful and acidic attack. The tannins are elegant. A finish with length and finesse.
Wine Enthusiast, 95-97/100
Peter Winding, Vinbladet, 96/100
James Suckling, 95-96/100
To be enjoyed from 2025. Peak of the wine in 2039. 1 to 2 hours decanting time. 16 to 18°C serving temperature
The white grape, sweet and very fragrant, combines perfectly with the power and acidity of Durfort-Vivens 2016. It brings a lot of sweetness, magnifies the greed and energy of the vintage. A beautiful balance is established and the power of the wine gives way to a soft and suave sensation, prolonging it in the mouth.
Quail stuffed with spices and grapes
Chocolate and raisin pie with chocolate and chilli mousse
* By our sommelier consultant Claire-Marie Boeri
From an intra-plot viticulture, a trilogy of wines has been born, “Les Parcelles” de Durfort-Vivens. These "Parcelles" highlight the specificities of our terroirs and hence embody each of the characteristics of our Grand Vin.
The freshness of
Durfort-Vivens
The energy and power of Durfort-Vivens
The elegance of
Durfort-Vivens
The particularities of Durfort-Vivens are the fruit of painstaking cellar work and of an unending search for authenticity, natural balance and expression of the terroir.
Cuvée without any added sulfites, Margaux Appellation.
A blend of black and white grapes
Here are the main actors of the rebirth of Chateau Durfort-Vivens of whom the dynamism and the year-round commitment have borne fruit in the vines as in the wine cellar.
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