Château Durfort-Vivens, `Le Plateau` de Durfort-Vivens Margaux

Château Durfort-Vivens is a Second Growth, 55-hectare estate that is widely regarded to be one of the finest producers in Margaux. It is currently owned and managed by Gonzague Lurton, who, together with his wife Claire, is known for his early commitment to organic and biodynamic vineyard practices.

The estate’s vineyards are in four villages within the Margaux appellation, Cantenac, Soussans, Margaux, and Arsac, planted with 90% Cabernet Sauvignon, 8% Merlot, and 2% Cabernet Franc on deep gravel soils. Gonzague converted 20% of the vineyards to biodynamic viticulture in 2009. Pleased with the results, he increased this to 40% the following year before embarking on full conversion in 2013. The vineyards of Château Durfort-Vivens have been certified both organic and biodynamic since the 2016 vintage.

Gonzague works with Technical Director Léopold Valentin and Cellar Master Jean-Jacques Hurteaud in the winery. Together, they have modernised the cellars, which now boast one of the largest amphorae collections in the world. The Grand Vin, a blend of 90% Cabernet Sauvignon and 10% Merlot, is vinified in a combination of oak and concrete vats. It is then aged for 18 months in 60% new French oak barriques. The result is a benchmark Margaux: rich and powerful yet staggeringly elegant.

Gonzague replaced the second wine ‘Vivens’ with the three ‘Les Parcellaires’ wines from the 2019 vintage, seeking to highlight the subtle differences of each parcel.

‘Les Plantes de Durfort-Vivens’ is made from 88% Cabernet Sauvignon, 10% Merlot and 2% Cabernet Franc, sourced from younger vines within the estates and aged for 16 months in a combination of clay amphorae (80%) and French oak barrels (20%). The final wine is defined by its remarkable freshness and marries aromas of ripe black fruits with a subtle spiciness.

‘Le Plateau de Durfort-Vivens’ is a step up in intensity and is designed to represent power. It is made from 65% Cabernet and 35% Merlot sourced from 25-year-old vines, grown on deep sandy gravel soils and aged for 16 months in a combination of 66% in clay amphorae and 33% in French oak (10% new). As a result, the final wine is defined by its brooding black fruit character, complemented by excellent grip on the finish.

Finally, ‘Le Hameau de Durfort-Vivens’ embodies elegance. A blend of 53% Cabernet Sauvignon and 47% Merlot, aged in amphorae and oak barrels (with 15% new oak), it has a beautifully scented nose alongside bright notes of blackberry and crunchy plum fruit, velvety tannins, and vibrant acidity on the palate.