Learn everything about Chateau Durfort Vivens Margaux Second Growth, Bordeaux producer profile, with wine tasting notes and wine with food pairing tips. Learn all the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Durfort Vivens History, Overview
Chateau Durfort Vivens, like many Bordeaux wine producers is named after a previous owner. In this case, it was the Durfort de Duras, a well connected family from South West France. Several hundred years later, in 1824, Chateau Durfort took the second part of their name from the owner at the time, the Viscount of Vivens and became Chateau Durfort Vivens.
In those days, the wines of Chateau Durfort Vivens were popular. In fact, the 1844 vintage was priced higher than every other Bordeaux wine in the appellation, except for Chateau Margaux of course.
Thomas Jefferson, the American ambassador to France and the future president of the United States, was a Bordeaux wine connoisseur and ranked it directly after Chateau Lafite Rothschild, Chateau Latour and Chateau Margaux in his fascinating travel diaries. To show the tasting acumen of Thomas Jefferson, the 1855 classification ranked Durfort Vivens as a Second Growth. Not exactly just behind Lafite Rothschild, but not that far from that ranking either.
Today the property is owned and managed by the Lurton family who purchased Durfort Vivens in 1961. Prior to the Lurton era, for a period of time, the wines were made at Chateau Margaux. Gonzague Lurton, who took over the property in 1992, runs the property today. Under his stewardship, Durfort Vivens has been modernized with new cellars and new fermentation vats of both cement and wood in their Left Bank cellars.
Starting with the 2009 vintage, Gonzague Lurton has begun striving to produce a riper and more concentrated style of wine at Durfort Vivens. For the 2009 vintage, the Medoc estate changed their label to reflect a design that was previously used by the estate. Another change took place in 2009 for Chateau Durfort Vivens. They began to experiment with organic farming techniques. According to Gonzague Lurton, they farmed 20% of their Margaux vineyards using organic methods. For the 2013 harvest, the estate became 100% organically farmed. 2013 was the first year Durfort Vivens also moved to 100% Biodynamic farming methods. They received their certification for biodynamic and organic farming in 2016 from Ecocert and Biodyvin. This made Chateau Durfirt the first classified growth in the Margaux appellation to be Demeter certified as being 100% biodynamic.
Chateau Durfort Vivens Vineyards, Terroir, Grapes, Winemaking
The 55 hectare Margaux vineyard of Durfort Vivens in Margaux has a terroir of gravel, clay and sand soil. The vines are planted to 70% Cabernet Sauvignon, 24% Merlot and 6% Cabernet Franc with a vine density that varies from 6,600 to 7,700 vines per hectare. The higher levels of vine density are for the newer plantings.
To produce the wine of Chateau Durfort Vivens, the wine is vinified in a combination of wood and concrete, temperature controlled vats. Malolactic fermentation takes place in vat. The wine of Durfort Vivens is aged in about 40% new French oak barrels for an average of 18 months, depending on the quality and character of vintage. There is a second wine which is sold under two names, Vivens and Le Relais de Durfort Vivens. The estate also produces a unique label that is specific for the Chinese market for their second wine which is called Jardin de Durfort. In addition, the family also produces Chateau Domeyne from vines they own in the St. Estephe appellation.
When to Drink Chateau Durfort Vivens, Anticipated Maturity, Decanting Time
Chateau Durfort Vivens can be enjoyed on the young side with decanting. Young vintages should be decanted for an average of 1-2 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Durfort Vivens is usually better with at least 6-9 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Durfort Vivens offers its best drinking and should reach peak maturity between 10-20 years of age after the vintage.
Serving Chateau Durfort Vivens, with Wine, Food, Pairing Tips
Chateau Durfort Vivens is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Durfort Vivens is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Durfort Vivens is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
Château Durfort-Vivens Wine Tasting Notes
11 Vintages 29963 Views Sort Vintage Rating
What a difference a vintage makes! Showing deep color with lush, supple textures, flesh and finesse, the wine is wrought with sweet, polished, ready berries, freshness, length, complexity and depth. Produced from a blend of 70% Cabernet Sauvignon, 25% Merlot and 5% Cabernet Franc, this is best wine I've ever tasted from Durfort Vivens!
Apr 29, 2017points - Tasted 1250 Views
Medium-bodied, elegant, fresh and forward with sweet, fresh, dark cherries and cassis from start to finish. 88 - 90 Pts
Apr 21, 2016points - Tasted 1904 Views
Medium-bodied with a bright, red berry piquancy, this wine has multifaceted character of salty, soft, sweet and tart red fruits. 86-88 Pts
Apr 22, 2015points - Tasted 1542 Views
With oak and dark berries, this medium-bodied wine offers more concentration than expected with a slightly dry, spicy finish filled with dark cherries. 87-89 Pts
Apr 20, 2014points - Tasted 1235 Views
Elegant in style with medium body, cherries and earth in the profile, this is a lighter, classic style of wine that should drink well on release. 87-90 Pts
Apr 25, 2013points - Tasted 2254 Views
From an assemblage of 75% Cabernet Sauvignon, 20% Merlot and 5% Cabernet Franc, the wine will be aged in 45% new oak. Medium-bodied with cassis and cherry, the wine is fresh, but short and drying in the red berry finish. 87-89 Pts
Apr 19, 2012points - Tasted 2830 Views
Durfort Vivens From an assemblage of 70% Cabernet Sauvignon, 26% Merlot and 4% Cabernet Franc, (Which is almost identical to the blend in 2009) this medium bodied, soft, cassis and red plum wine is elegantly styled and should drink well within a few years of release. 89-91 Pts
Apr 22, 2011points - Tasted 2384 Views
2009 Durfort Vivens is medium ruby. Blackberry and cassis scents fill the nose of this medium bodied wine. Although it has fresh, attractive flavors, the wine lacks concentration and structure. Made from a blend of 74% Cabernet Sauvignon, 21% Merlot and 5% Cabernet Franc, this should drink well young. 88/90 Pts
Aug 26, 2010points - Tasted 3394 Views
A lighter style of Margaux, with a focus on fresh red fruits, this is medium bodied, soft textured, bright, earthy and ready to drink.
Aug 3, 2014points - Tasted 3501 Views
Bright, crisp, red fruits, light in color and concentration, this fully mature wine is better on the nose than the palate.
Jan 4, 2015points - Tasted 3941 Views
Light ruby in color, this delicate style of Margaux shows spice, earth and tobacco note, ending in a light cherry finish. Already fully mature, this requires drinking.
Jun 24, 2010points - Tasted 5728 Views