Château Durfort-Vivens is a prestigious estate located in the heart of the Margaux appellation. Its history dates back to the 15th century when it was originally a hunting lodge owned by the Durfort de Duras knights.
It wasn't until the 17th century that it became a wine estate. In 1787, Thomas Jefferson, the US ambassador to France, praised Château Durfort in his travel notes, ranking it just below Châteaux Lafite, Latour, and Margaux.
In 1824, the estate passed into the hands of the de Vivens family, and they attached their name to it. Consequently, Château Durfort-Vivens was classified as Second Grand Cru Classé in the 1855 classification for the Paris World's Fair.
In 1961, François Lurton acquired the château, and his son Gonzague took over in 1992. They have been committed to respecting the environment and producing wines that showcase the purest expression of the fruit.
Château Durfort-Vivens was the first of the Crus Classés of Margaux to be certified in Organic Agriculture as well as in Biodynamic Agriculture.
The winery is renowned for having the largest amphora winery in the world by volume, with the amphorae promoting the purity of the fruit.
The vineyard of Château Durfort-Vivens spans 62 hectares, situated on gravel soils facing the Garonne River.
The majority of the vines (85%) are Cabernet Sauvignon, with smaller proportions of Merlot (10%), Cabernet Franc (4%), and Petit Verdot (1%), which are used for both the Grand Vin and the Second wine, Relais de Durfort-Vivens.
Additionally, there is just under one hectare of vines planted with white grape varieties, Sauvignon Blanc and Semillon, used to produce the estate's white wine, Sec, Durfort-Vivens Blanc de Noir.
The wines of Château Durfort-Vivens are renowned for their finesse and elegance within the Margaux appellation. They exhibit a silky texture, precision, and a strong emphasis on the expression of fruit.
Initially firm and dry, this wine blossoms quickly with its delicious fruit and penetrating acidity. Fine tannins sustain this black-currant and berry fruit along with the complex texture and structure. Produced from biodynamic grapes, the wine has great potential. Drink from 2026. — Roger Voss
Awards:
Wine Enthusiast 97/100
James Suckling 94/100
Decanter 92/100
Vinum 19/20
Jancis Robinson 17.5/20
