Durfort-Vivens, Chateau
Summary
Château Durfort-Vivens is a Second Growth Bordeaux estate in Margaux with 55 hectares of deep gravel vineyards primarily planted to Cabernet Sauvignon, owned by the Lurton family since 1961. Under Gonzague Lurton's leadership, the estate fully converted to biodynamic viticulture in 2016, producing elegant Margaux wines that express the refined character of this prestigious appellation.
Heritage & Leadership
Château Durfort-Vivens holds its position as a Second Growth (Deuxième Cru) estate from the 1855 Classification of Bordeaux wines. Located in the Margaux appellation, the estate's documented history traces back to the early 18th century when the Durfort family first established viticultural activity on the property. The marriage of Marie Durfort de Duras to the Vivens family in 1739 created the hyphenated name that continues today. Since 1992, Gonzague Lurton has directed the estate's operations, implementing significant changes in viticulture and winemaking practices.
Vineyards & Wines
The estate encompasses 65 hectares of vineyards within the Margaux appellation, planted on classic Médoc gravel soils with limestone-clay subsoils. The vineyard composition focuses on Cabernet Sauvignon, with Merlot and Cabernet Franc completing the plantings. The average vine age extends beyond 30 years, with some parcels dating back 50 years. The vineyards occupy several distinct sectors across the appellation, including prime plots near the village of Margaux itself, providing varying exposure and drainage characteristics that contribute to the final blend.
Philosophy & Practice
Under Lurton's leadership, Château Durfort-Vivens achieved full biodynamic certification in 2016, becoming one of the first classified growths in Bordeaux to do so. The winemaking protocol emphasizes minimal intervention, utilizing gravity-flow systems in the cellar and temperature-controlled concrete and stainless steel tanks for fermentation. The grand vin ages for 18 months in French oak barrels, with 40-45% new oak used each vintage. Hand harvesting remains standard practice, with manual sorting conducted both before and after destemming. The estate maintains strict yield control, typically keeping production between 35-40 hectoliters per hectare.