The 55-hectare Margaux vineyard at Durfort Vivens is meticulously planted with 85% Cabernet Sauvignon, 13% Merlot, and 2% Cabernet Franc—a deliberate shift that has elevated the quality of their wines. The diverse terroir, featuring gravel, clay, and sandy soils, coupled with vine densities ranging from 6,600 to 8,300 vines per hectare, contributes to the unique character of their grapes. With an average vine age of 50 years, all vineyard operations are carried out using 100% biodynamic practices.
The winemaking process at Chateau Durfort Vivens involves a combination of wood and concrete, temperature-controlled vats, and amphora. The introduction of amphora in 2017 as an experiment has evolved, and by 2022, over 160 clay jars, ranging from 320 to 750 liters, are employed to age a significant portion of their Cabernet Sauvignon. Malolactic fermentation takes place in vats. The final blend is aged for approximately 18 months, utilizing about 40% new French oak barrels and clay amphora, a duration that varies based on the vintage's unique qualities and characteristics.
The 55-hectare Margaux vineyard at Durfort Vivens is meticulously planted with 85% Cabernet Sauvignon, 13% Merlot, and 2% Cabernet Franc—a deliberate shift that has elevated the quality of their wines. The diverse terroir, featuring gravel, clay, and sandy soils, coupled with vine densities ranging from 6,600 to 8,300 vines per hectare, contributes to the unique character of their grapes. With an average vine age of 50 years, all vineyard operations are carried out using 100% biodynamic practices.
The winemaking process at Chateau Durfort Vivens involves a combination of wood and concrete, temperature-controlled vats, and amphora. The introduction of amphora in 2017 as an experiment has evolved, and by 2022, over 160 clay jars, ranging from 320 to 750 liters, are employed to age a significant portion of their Cabernet Sauvignon. Malolactic fermentation takes place in vats. The final blend is aged for approximately 18 months, utilizing about 40% new French oak barrels and clay amphora, a duration that varies based on the vintage's unique qualities and characteristics.
