Château Durfort-Vivens stands as a prestigious second Grand Cru Classé in 1855 in Margaux, distinguished by its commitment to organic and biodynamic viticulture since 2016. The estate’s wines have earned a reputation for their distinctive character, refined elegance, and meticulous precision in winemaking.

The rich heritage of Château Durfort-Vivens traces back to the 14th century, when the noble Durfort de Duras family established their presence in Margaux (Bordeaux). Initially serving as a hunting lodge, the estate gradually evolved into a renowned vineyard. A significant turning point came when Robert-Adrien Labat de Vivens acquired the property and became its sole proprietor in 1824, leading to the château’s current name, Château Durfort-Vivens. The estate’s legacy continued when the Lurton family purchased it from the Giselet family in 1937, marking the beginning of a new era.

For a considerable period, this 2nd Cru Classé Margaux property struggled to reach its full potential, often being viewed as underperforming. However, a remarkable transformation began when Lucien’s son Gonzague assumed leadership. Driven by a passionate pursuit of pure fruit expression, Gonzague made the innovative decision to incorporate amphorae into the wine aging process at Château Durfort-Vivens. This pioneering initiative has expanded significantly over the years, culminating in the estate now boasting the world’s largest amphora cellar by volume, a testament to their commitment to quality and innovation!

Bordeaux, located in southwest France, is one of the world’s most prestigious wine regions, renowned for its elegant and age-worthy wines. The region benefits from a temperate maritime climate influenced by the Atlantic Ocean and Gironde estuary, providing mild winters, warm summers, and the rainfall necessary for balanced grape ripening.

Bordeaux’s diverse soils—ranging from gravelly terraces on the Left Bank to clay and limestone on the Right Bank—strongly influence grape selection and wine style. The region is divided into sub-regions, most notably the Left Bank (Médoc, Graves) and Right Bank (Saint-Émilion, Pomerol), along with Entre-Deux-Mers.

The dominant red grape varieties include Merlot, Cabernet Sauvignon, and Cabernet Franc. Merlot thrives on the clay soils of the Right Bank, producing plush, fruity wines, while Cabernet Sauvignon excels in the gravel soils of the Left Bank, giving structured, tannic wines with dark fruit and earthy notes. Cabernet Franc adds aromatic lift and finesse.

White Bordeaux wines, particularly from Pessac-Léognan and Entre-Deux-Mers, are crafted from Sauvignon Blanc, Sémillon, and Muscadelle, offering fresh citrus, stone fruit, and floral notes. The region is also famous for its sweet wines, like Sauternes, which display honeyed richness, balanced by vibrant acidity.

Cabernet Sauvignon is one of the world’s most widely planted and celebrated red grape varieties, known for its deep colour, firm tannins, and remarkable ageing potential. Originating in Bordeaux, France, as a natural cross between Cabernet Franc and Sauvignon Blanc, it has become a global benchmark for structured, full-bodied red wines.

Viticulturally, Cabernet Sauvignon is a hardy, late-ripening grape that thrives in warm, sunny climates. It produces small, thick-skinned berries, contributing to its bold tannic structure and deep colour. The vine is relatively resistant to disease and adapts well to diverse soils, making it suitable for a wide range of terroirs.

Today, Cabernet Sauvignon is planted extensively across the world—from its French homeland in Bordeaux’s Left Bank, to California’s Napa Valley, Chile’s Maipo Valley, Australia’s Coonawarra, and South Africa’s Stellenbosch. It often forms the backbone of blends, particularly in Bordeaux-style wines, but also shines as a varietal expression.

Flavour profiles typically include blackcurrant (cassis), blackberry, mint, cedar, and tobacco, often developing notes of leather, earth, and spice with age. Styles range from fruit-forward and plush in warmer climates to structured and herbal in cooler ones. Cabernet Sauvignon’s power, elegance, and longevity make it a cornerstone of fine red winemaking worldwide.

Merlot is one of the world’s most widely planted and popular red grape varieties, prized for its soft texture, approachability, and rich fruit character. Originating in Bordeaux, France—particularly prominent in the Right Bank regions of Saint-Émilion and Pomerol—Merlot is often blended with Cabernet Sauvignon and other Bordeaux varieties to add suppleness and ripe fruit.

Viticulturally, Merlot is an early-ripening grape, making it well-suited to cooler climates. It thrives in clay-rich soils, which enhance its plush texture and depth. However, it can be sensitive to frost and overly vigorous if not carefully managed, sometimes leading to high yields and diluted flavours.

Today, Merlot is grown extensively around the world, including in France, Italy, the United States (especially California and Washington State), Chile, Australia, and New Zealand. In each region, it adapts to different styles—from soft and fruity to structured and age-worthy.

Merlot wines are typically medium to full-bodied, with smooth tannins and flavours of plum, black cherry, blackberry, chocolate, and sometimes herbal or earthy notes. In warmer climates, the wines tend to be richer and fruitier, while cooler regions produce more restrained, elegant expressions. Merlot’s versatility and charm make it a staple of both varietal wines and blends worldwide.

Petit Verdot is a red grape variety originally from Bordeaux, traditionally used in small quantities in blends to add colour, tannin, and aromatic complexity. It plays a supporting role in many classic Left Bank wines, particularly in the Médoc, although its late ripening nature means it is only used in warmer vintages. As climate conditions have changed, Petit Verdot has gained renewed interest both within Bordeaux and in warmer wine regions around the world.

Outside of France, Petit Verdot is successfully grown in countries such as Australia, the United States (particularly California and Washington), Spain, Chile, and increasingly in Argentina and South Africa. In these warmer climates, the grape reaches full maturity more consistently, allowing for varietal expressions as well as blends.

Petit Verdot typically produces deeply coloured, full-bodied wines with firm tannins and good acidity. Aromas often include black cherry, plum, violet, graphite, and spice, with some examples showing notes of dried herbs, leather, and dark chocolate as they age.

Viticulturally, Petit Verdot is known for its late ripening, making it risky in cooler climates or short growing seasons. It can also be prone to uneven fruit set. However, when conditions are right, it adds depth, structure, and ageing potential to red wines.