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    34° C Clear sky
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    13:37 PM
  • Wine average?

    93 Tb
  • Country Ranking?

    368
  • Region Ranking?

    189
  • Popularity ranking?

    202

History

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.

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Vineyards

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.

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Winemaking

The new facilities were designed with a view to optimizing the selection of parcels (wooden and concrete vats with capacities to match the size of each parcel). Vinification is carried out in accordance with the tannic characteristics of the grapes.

The press wines from each vat are separated into barrels before undergoing a selection procedure. This work, based entirely on the tasting of the musts and then the wines, culminates in the subtle alchemy of blending, enabling the fruit of each parcel to transcend in an incomparable ensemble.

The wines are matured in barrels in the cellars at a naturally controlled temperature and humidity. Selection and monitoring of the quality of the barrels, racking procedures, maturing times and the appropriate quantity of egg whites for the fining process are all determined through continuous tasting and analysis.

All of these operations enable the wine to develop and then to age in harmony.

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Highlights

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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Christer Byklum , Wine Writer (Norway)  tasted  16 wines  from  Château Durfort-Vivens . In a tasting of  16 wines 

Second growt Château Durfort-Vivens releases three new wines with quite distinct personalities. It is a different approach to the classic second wine and it thrills the nerd in me in quite a different way. Durfort-Vivens has about 50 hectares and has vineyards in the communes Cantenac, Soussans, Margaux and Arsac, all in the appellation Margaux. Cantenac and Margaux is the heart of the appellation. The best raw material will still be Château Durfort-Vivens. 

16d 22h ago

 Christer Byklum , Wine Writer (Norway)  tasted  1 wines  from  Château Durfort-Vivens . In a tasting of  45 wines 

2021 Château Margaux / Ruby. Cassis, blackberries, anise, floral, violets, spices, dark fruits, anise nose, nuanced, layered, scented and detailed. Fresh acidity, ripe tannins, dark fruits, anise, spices, liquorice, nuanced, elegant texture, long finish. 13,1% alcohol. PH 3,64. 97-99

2m 28d ago

 Markus Del Monego MW/BWW2022-Best Germany Wine Critic of the World, Wine Writer (Germany)  tasted  1 wines  from  Château Durfort-Vivens . In a tasting of  650 wines 

2020 – the paradox vintage 


2020 began with mild temperatures even breaking temperature record highs at the beginning of February. These conditions led to a premature budbreak. Budding developed unevenly, very much depending on the locations although the coo and humid weather in April had not a very significant impact on slowing down the growth of the vines. Finally all the vines came into bloom at the end of May without any significant coulure or millerandage. At the start of June, frequent rain intensified the pressure of mildew. From mid-June, the weather changed. The whole Bordelais saw a period of very dry weather for two months. However, the earlier accumulation of water reserves prevented water stress. Around July 18 a heat wave began to build up but the cool nighty prevented water stress on the wines again. The veraison started at the end of July and went on till the beginning of August. The heatwave in August accentuated water stress, but shorter rainy episodes avoided a complete block. The dry and sunny weather in September encouraged the grapes maturity and harvest started on September 10 with a rather mild weather. Towards the middle of September, rain prevented the fruits from wilting but as its frequency was quite concerning, the haves was pushed forward. "Le diabolique" is the title given to this vintage by Véronique Sanders. It is a very special French word, which is not correctly translated with “diabolic” in English. In France, the expression means to overcome the devil. And the vintners succeeded. 2020 is clearly a vintner’s vintage which asked a permanent reinvention of the wineries, struggling hard with this difficult vintage. However, the vintage surprises with excellent wines, exemplary freshness and elegance and very dense structure. In former times it was said that the vine has to suffer to make exquisite wines, in this vintage the people have suffered to make a great wine. The first part of notes for this tasting with over 800 wines you will find today. More notes will follow over the coming days.

1y 2m ago

 Winnie Wing-Yin Ng , Wine Writer (Finland)  tasted  1 wines  from  Château Durfort-Vivens . In a tasting of  18 wines 

Margaux region enjoyed the best weather in the left bank in 2015 vintage. They had similar weather as like Pomerol and Saint-Emilion, and didn't get that much rainfall as like in northern Medoc. Grapes were fully ripened with plenty of concentration, complexity and freshness.


 

4y 3m ago

 Andrew Caillard MW, Wine Writer (Australia)  tasted  1 wines  from  Château Durfort-Vivens . In a tasting of  21 wines 

In 2016 the resources available to winemakers is astonishing. Over the last twenty years, particularly, there has been a revolution to winemaking approach. Many of Bordeaux’s most prominent Chateaux have invested millions of Euros into the reconstruction of their wineries. Ch Calon Segur, Ch Beychevelle and Ch Pontet Canet are just a few that have been recently completed or in progress.


These have followed more high profile examples including Ch Margaux with its Sir Norman Foster designed winery, Ch Petrus, Ch Cheval Blanc, Ch Latour and Ch Montrose. Vineyard mapping drones, Grape hydro-coolers, sorting machines, gravity fed contraptions and stainless steel vats looking like large nespresso capsules are some of the expensive playthings of contemporary winemaking. Yet this equipment, rather than industrialising the process of vinification, is all about personalizing individual plots of land and taking a gentle approach to handling the fruit.

5y 1m ago

 Andrew Caillard MW, Wine Writer (Australia)  tasted  1 wines  from  Château Durfort-Vivens . In a tasting of  24 wines 

The 2016 Bordeaux vintage will be remembered as one of the great years of the 21st Century. I have not been so excited about the prospects of such young wines since the remarkable back-to-back 2009 and 2010 vintages. At that time China was at the zenith of its extraordinary fine wine ascendency where the very top estates, particularly Chateau Lafite, had become a baksheesh currency. Every man and his dog, with a connection with government, curried favour or accepted gifts with Grand Cru Bordeaux, particularly First Growths. During this extraordinary time, the prices of Bordeaux started to move up at a more rapid speed than Sydney Real Estate. When we were filming Red Obsession in 2011 the Bordeaux wine market had become a classic bubble, even though the main actors still believed otherwise. Self-entitlement and denial always go hand in hand. Nonetheless, it has taken five years for the market to reset itself. Bordeaux is more confident again. Even interest from China has grown again. The market is now around 280 million Euros annually, which illustrates the resilience, power and track record of Grand Cru Classé Bordeaux wines.

5y 2m ago

 Christer Byklum , Wine Writer (Norway)  tasted  1 wines  from  Château Durfort-Vivens . In a tasting of  55 wines 

Finally, after some busy days tasting back home in Oslo, here is 2016 Margaux. A vintage with a lot of success in this commune as well. Beautiful texture, pure fruits and that gorgeous scented in abundance almost Margaux typicity that is shining very clearly this year. Another stellar commune in 2016.

5y 3m ago

 Izak Litwar , Wine Writer (Denmark)  tasted  1 wines  from  Château Durfort-Vivens . In a tasting of  161 wines 

Bordeaux 2016 vintage!

5y 3m ago

 Markus Del Monego MW/BWW2022-Best Germany Wine Critic of the World, Wine Writer (Germany)  tasted  1 wines  from  Château Durfort-Vivens . In a tasting of  272 wines 

BORDEAUX VINTAGE 2016 / Tasting "en primeur" is a challenge every year. The wines tasted are showing a tendency only and it is still the beginning of a longer process of evolution and maturation in the barrels. There might be some changes during the next year and a half until the wines will be bottled, but already today the tendency is quite clear. For most of the red wines it will be an outstanding vintage, a vintage for Cabernet, old vines, limestone and clay soil. It was a challenging year for the vintners. An incredibly wet spring was worrying the winegrowers and at the beginning of June, the spirits were down. However warm and dry weather between June 3 and June 11 creating an close to ideal situation for the flowering and good weather conditions starting in mid June changed the nature of the vintage. The fine weather continued into July and August. The month of August was featuring hot weather and a remarkable amount of sunshine but the absence of rain let to water stress. Heavy rain in mid September set an end to water stress and when the sun returned on September 20 the vintage was saved as there was excellent weather till to the end of the harvest. The effects were various. the white wines are on a good quality level and display fruit and flavour but the acidity is lower than in previous vintages and the white wines show an opulent and rather soft style. The noble sweet wines are extremely pure and are more on the rich and powerful side than on the freshness. For the red wines originating from the right terroirs and old vines, the vintage an be called outstanding. Water stress was managed well on limestone and clay terroirs, Cabernet varieties did extremely well and old vines found water even during the stressful dry periods of summer. In some few red wines the tannins are slightly harsh, almost bitter, a result of water stress and/or intense extraction. In general the red wines are on an excellent level with an advantage for the left bank, mainly the Médoc area, and the classic great terroirs of Saint-Emilion and Pomerol. 

5y 3m ago

 Dylan O'Brien / Sommelier, Pro (Ireland)  tasted  1 wines  from  Château Durfort-Vivens . In a tasting of  36 wines 

Bordeaux left bank vintage 2012 tasting.

5y 9m ago

 Markus Del Monego MW/BWW2022-Best Germany Wine Critic of the World, Wine Writer (Germany)  tasted  1 wines  from  Château Durfort-Vivens . In a tasting of  502 wines 

“2015 will be one of the excellent vintages however hardly to compare to 2009 and 2010 or 2005. In 2015 the region played a major role, terroir was the key to success. For red wines, the limestone plateau in Saint-Emilion performed extremely well as there was water available during the hot summer days and drainage proved to be ideal during rainy August. Therefore the best wines of Saint-Emilion come from limestone soils. The sandy parts of the appellation produced a quite heterogeneous result. In Pomerol it looked the same with very successful wines from the central plateau and more heterogeneous qualities from the areas around. In Fronsac it was not only the terroir which proved important, the vintners decision had a major impact. Pessac-Léognan did extremely well in this vintage with a homogenous quality. The Médoc was divided. The southern part, mainly Margaux and the southern part of Saint-Julien have seen less rain and produced more powerful wines. The northern part of the Médoc, especially Pauillac and Saint-Estèphe have produced a very fine and elegant style with excellent persistence. On the good terroirs, the seeds were ripe which results in very ripe tannins with a silky or velvety expression. In addition the cooler conditions of autumn provoked a very pure and fresh fruit. For the dry white wines the quality depends very much on the origin again. Due to the hot and dry growing season, a lot of white wines show very mild, almost soft acidity but also some phenolic hints in the aftertaste. A few dry white wines are standing out, having preserved freshness and acidity. The sweet wines are remarkably good, very rich in character and the best of them have a crisp acidity balancing the opulent sugar. The tasting conditions were rather good, however the weather was quite mixed affecting the presentation of the wines. The wines were tasted blind where possible and open. The final decision on the rating is based on both tasting types.”

6y 3m ago

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