Welcome to the DiscoverVin website. Always consume alcohol responsibly.

Please confirm that you are 18 years or over to proceed.


Chateau Dufort-Vivens

Château DURFORT-VIVENS owes its name to the Durfort de Duras, a powerful family in the South-West of France that came to Margaux in the fourteenth century. In 1824, the Viscount of Vivens’ name was added to that of Durfort. The estate was at the height of its fame: the 1844 vintage sold for more than any of the other Second Crus in the Margaux appellation.

The quality of the Durfort wine began to be appreciated at the end of the eighteenth century. Thomas Jefferson, the American ambassador in France and future president, was a wine connoisseur and ranked it directly after Lafite, Latour and Margaux in his fascinating travel diaries. The 1855 classification confirmed his opinion, ranking the wine as a Second Cru Classé.

In 1937 the estate was bought by the company owning Château Margaux, whose main shareholder at that time was the Lurton family. In 1961 Lucien Lurton, a great lover and protector of wine-producing terroirs, acquired and restored this exceptional vineyard.

In 1992, his son Gonzague inherited the property. He modernized its operation with a view to developing the terroir’s unique qualities.

Located in the communes of Margaux, Cantenac and Soussans, the Durfort-Vivens vines are planted on hilltops made up of deep, particularly poor gravel.

The gravel was deposited by successive river-beds of the Garonne in the Quaternary period. This magnificent terroir enables an early optimal ripening of the Cabernet-Sauvignon grapes, thereby allowing a full expression of the finesse and silkiness of the tannins, resulting in the freshness and elegance characteristic of a great Margaux.

At Château Durfort-Vivens the constant search for a natural balance between the vines and the terroir is reflected in traditional growing techniques.All procedures are carried out by hand at the earliest stage in the vegetative cycle: pruning is adapted to the relative vigour of the vine, with the removal of excess buds, shoots and leaves bringing richness, concentration and complexity to the grapes. This balance is preserved by ploughing and moderate fertilizing, necessary for the maintenance of the microbiological life in the soil, and a minimum use of pesticides approach to the vines, that respects the environment.

The management of the vines and vinification respects the qualities of the terroir to the greatest possible degree. Sustainable viticulture, plot selection, vinification and ageing adapted to the characteristics of the harvest all enable the production, through a series of very precise and rigorous controls, of a deep wine with a fine tight tannic structure, in which one often finds notes of violet, black cherry and truffle.


Powered by WebCentral