Bordeaux is often the first wine region that comes to mind when people think of wine, yet it wasn’t always France’s most celebrated wine region. In fact, Burgundy (Bourgogne) and Champagne were initially the most esteemed by French and European nobility, monasteries, and the Church during the Middle Ages.
What about Bordeaux at that time?
It was largely undeveloped.
Bordeaux was not originally an ideal area for vineyards; it was a marshy landscape, with high humidity and poor drainage that made it unsuitable for grape growing. However, in the 17th century, Dutch merchants arrived in Bordeaux, bringing with them expertise in drainage. They constructed canals and irrigation systems, transforming the marshes into land fit for vineyards. Bordeaux’s unique terroir soon produced wines that gained significant renown.
By the mid-18th century, estates such as Château Lafite and Château Margaux were already well-known across Europe.
The Dutch didn’t just reshape Bordeaux’s land; they also expanded its wine trade, exporting Bordeaux wines to England, Northern Europe, and North America.This rapid growth made Bordeaux a major wine trade center.
To this day, the négociant system dominates Bordeaux, where vineyards typically don’t sell wine directly to importers. Instead, they sell to négociants, who then resell the wine to importers, wholesalers, or retailers domestically and abroad. Often, brokers act as intermediaries, facilitating transactions to ensure smooth sales. So, with this multi-layered trading system, it's no wonder that premium Bordeaux wines come at a high price!
The term "Bordeaux First Growths" that we know today was established at the 1855 Paris Exposition. Napoleon III asked the Bordeaux Chamber of Commerce and certain wine brokers to rank the estates by reputation, quality, and price. This led to a classification with five levels, featuring 60 châteaux. However, given the classification's age, and the fact that it wasn’t solely based on quality, it serves more as a historical benchmark today. Robert Parker’s 100-point wine rating system, which is more intuitive for newcomers, has somewhat overshadowed the 1855 classification.
Among the First Growths, Château Lafite Rothschild, Château Latour, Château Margaux, and Château Haut-Brion were initially rated as the top-tier First Growths. In 1973, Château Mouton Rothschild succeeded in being elevated to First Growth status, becoming the fifth and only estate to have its classification upgraded in Bordeaux’s history.
The straightforward structure of the 1855 classification made these estates world-renowned, further solidifying Bordeaux’s standing as a premier wine region.
While the 1855 classification of Bordeaux wines is legendary, it’s worth noting that it was established long ago and was not solely based on the quality of the estates at the time. It has not been reassessed in terms of the quality of the châteaux since, so it serves more as a reference today. Additionally, when American wine critic Robert Parker introduced a 100-point rating system, which is much more intuitive for beginners, the 1855 classification became less prominent.
For high-quality Bordeaux estates on the Left Bank that were not included in the 1855 classification, many have joined the Cru Bourgeois du Médoc, a classification system that re-evaluates wineries based on winemaking techniques and wine quality every five years. This classification has three levels: Cru Bourgeois, Cru Bourgeois Supérieur, and Cru Bourgeois Exceptionnel.
What makes Bordeaux’s terroir unique?
Setting aside the fame created by marketing and stories, the enduring reputation of Bordeaux wine truly comes down to the unique combination of climate, land, and the people involved in its production.
Bordeaux is located in southwestern France, near the Atlantic Ocean, where it is heavily influenced by sea breezes and a maritime climate with abundant rainfall throughout the year. The unpredictable rainy seasons make each vintage of Bordeaux wine distinct, which is why vintage quality is especially critical for valuable, collectible Bordeaux wines; even a single year’s difference can significantly impact the price.
You’ve likely also heard about the distinction between Bordeaux’s Left and Right Banks. This division arises because the Bordeaux region lies along an estuary split by the Gironde River. Additionally, the warm Gulf Stream current tempers the cool, damp climate, providing Bordeaux vineyards with beneficial warmth.
Vineyards west of the Gironde are classified as the Left Bank, while those to the east are part of the Right Bank.
You might wonder, doesn’t excessive rain and humidity harm grape quality? Fortunately, a dense pine forest along Bordeaux’s Left Bank acts as a natural barrier, protecting the vines from strong Atlantic winds, ensuring an ideal environment for Bordeaux’s world-renowned wines.
What makes Bordeaux’s soil unique?
On the Left Bank, gravel and stony soils provide excellent drainage, helping vines avoid excessive moisture in rainy conditions, which prevents mold growth. Gravel also retains and releases heat, allowing warmth accumulated in summer to extend into autumn, giving the vines an extended growing period for optimal ripeness.
The Right Bank, on the other hand, has more clay in the soil, which retains water and helps grapes reach full ripeness by accumulating sugars that later convert to alcohol during fermentation. However, some Bordeaux aficionados feel this gives Right Bank wines less finesse. Notably, the Right Bank’s renowned Pomerol region also contains limestone soils with excellent drainage, contributing to the distinctiveness of its wines.
Due to the difference in soil composition, Bordeaux’s Left and Right Banks use different primary grape varieties. While both banks produce blended red wines, Right Bank reds mainly use Merlot, as the clay soils there retain more moisture and nutrients, which Merlot vines absorb well without sacrificing their delicate flavors.
Left Bank reds are led by Cabernet Sauvignon, a late-ripening variety that thrives in gravelly soils, which retain and radiate heat to aid in ripening.
Other permitted Bordeaux red grape varieties include Cabernet Franc, which adds red berry aromas and a crisp acidity, and Petit Verdot, which enhances color, tannins, and adds spiciness for complexity.
In vineyard management, Bordeaux employs relatively dense planting (about 10,000 vines per hectare) with a spacing of about one meter between vines. This controls vine growth and concentrates the flavors in the grapes. Canopy management, or vine pruning, is essential in Bordeaux's humid climate to promote airflow and adequate sunlight, reducing mold risk.
Harvesting in Bordeaux, however, is a bit more flexible; given the unpredictable rains, grape picking in the fall relies heavily on the growers' experience to determine the “optimal moment.”
The production process varies greatly depending on quality. Bordeaux wines are available in large retailers, often at low prices, which typically involves a shorter maceration period for the grape skins, and wines are briefly aged in stainless steel vats for only 4-6 months.
High-quality Bordeaux wines undergo more rigorous grape selection and are aged in French oak barrels for at least 18-24 months. The finest Bordeaux reds may even be vinified separately by vineyard plot and later blended. Before final bottling, wines are often showcased at the En Primeur Tasting, where experts and authorized merchants assess the wine’s quality and aging potential. Based on these evaluations, decisions on pricing, release quantities, and final adjustments are made before bottling. Lower-quality batches might be rebranded as second or third labels, while still demanding high prices.
Premium white wines in Bordeaux are often aged on lees in oak barrels, soaking with spent yeast cells for 6-12 months to enhance body and complexity.
So, what exactly is the flavor profile of Bordeaux reds?
To be honest, Bordeaux reds aren’t usually a style that beginners fall in love with right away. Unlike wines with intense, fruit-forward flavors, Bordeaux’s defining characteristic is its subtlety and layered complexity. Rather than prominent fruit aromas, Bordeaux reds reveal floral notes like violet, alongside cedar and tobacco, which appeal strongly to seasoned wine lovers. With time, these wines develop even more complex aromas like leather, earthy tones, and aged wood.
On the palate, Bordeaux reds are typically tannin-rich, which may not be the first choice for newcomers. But as you gain experience, you’ll begin to notice the nuances in the tannins: some are silky, others firm, some with a granular texture, and some with a chewy feel, each finishing with a distinctive tail. It may sound complicated, but this complexity is what many find to be a source of life’s little pleasures!
While Bordeaux is known for its reds, seasoned connoisseurs know that Bordeaux whites are highly esteemed as well. The white blends, usually made with Sauvignon Blanc, Sémillon, and Muscadelle, have gained a solid reputation. Sauvignon Blanc contributes its lively acidity and herbal aromas, with hints of grass and gooseberry, though it’s usually crafted for early drinking and doesn’t evolve much with age. In contrast, Sémillon—though more understated in fruitiness—perfectly complements Sauvignon Blanc. Sémillon integrates beautifully with the vanilla and sweet spice notes from oak barrels, especially new French oak, adding layers of flavor and texture to Bordeaux whites. It also has the acidity needed to age well, developing flavors like toasted bread and honey over time.
The most renowned Bordeaux white wine region is Pessac-Léognan, a sub-region of Graves. Although Graves is known for its reds, it’s also home to Château Haut-Brion, the only one of the “First Growth” estates located outside the Médoc
Beyond dry whites, Bordeaux produces world-famous sweet wines, primarily from Sémillon, with support from Sauvignon Blanc and Muscadelle. Bordeaux’s most celebrated sweet wine, Château d'Yquem, is known as “liquid gold” and holds a luxury status rare for sweet wines.
These sweet wines come from the Sauternes and Barsac appellations, both located within Graves. The area’s climate at the confluence of the cool Ciron and warmer Garonne rivers creates ideal conditions for morning fog and afternoon sunlight, fostering the development of “noble rot.” This beneficial mold shrivels grapes, concentrating their sugars. The result is a rich, almost waxy mouthfeel balanced by refreshing acidity and a complex profile of honey, citrus, dried fruit, peach, and distinctive mushroom aromas.
Bordeaux also produces rosé, mainly from Merlot and Cabernet Sauvignon blends. Bordeaux rosés come in two styles: the darker, traditional Clairet and lighter, pale pink rosés. These wines, typically made as a byproduct of red wine production, offer fruit-forward, easy-drinking profiles dominated by red berry flavors. Some well-known Bordeaux rosé brands include Château Gassier and Château de Cérons (for traditional Bordeaux rosé) and Château d'Esclans, which also produces the famous Provence rosé, Whispering Angel..
What information can you gather from a Bordeaux wine label?
If you think all Bordeaux wines are high-end, you might be surprised by the "supermarket Bordeaux" wines that appear frequently on grocery shelves. In fact, about half of Bordeaux's wine production is destined for the mass market, typically from the expansive Bordeaux AOC and Bordeaux Supérieur AOC regions. Due to the high legal harvest yields, these wines often have simpler, lighter flavors. Some well-known brands, such as Mouton Cadet and Château Timberlay, fall into this category. So don't be misled by labels like "Bordeaux" or "Château"—not all of these wines are high quality, and choosing one as a gift without care might lead to some surprises.
For higher-quality reds on the Left Bank, the top regions are primarily found in Médoc AOC and Haut-Médoc AOC, especially within the sub-appellations of Saint-Estèphe, Pauillac, Saint-Julien, and Margaux in Haut-Médoc. These areas are renowned for producing only red wines, with their vineyards close to rivers to balance temperatures, allowing Cabernet Sauvignon a more complete maturation period. Broadly speaking, Saint-Estèphe reds are often more “rustic” due to cooler temperatures and clay-rich soils, giving them strong tannins. Pauillac AOC produces wines with the highest percentage of Cabernet Sauvignon, known for their high tannins and acidity, and three of Bordeaux's five first-growth estates are located here. Saint-Julien has a balanced profile between Pauillac’s robustness and Margaux’s elegance, while Margaux itself is famous for its refined, silky tannins.
On the Right Bank, the vineyards are often smaller estates, dominated by Merlot-based reds.The largest appellations here are Saint-Émilion AOC and Saint-Émilion Grand Cru AOC, both producing exclusively red wines.
The Right Bank didn’t establish its classification system until 1955, creating the Saint-Émilion Grand Cru classification, which divides châteaux into three ranks: Premier Grand Cru Classé A at the top, followed by Premier Grand Cru Classé B, and then Grand Cru Classé.
Unlike the Left Bank’s 1855 classification, the Saint-Émilion classification is reviewed every decade, allowing for promotions and demotions based on quality. However, recent controversies over grading standards have led some top estates, like Château Cheval Blanc and Château Ausone, to withdraw from the system altogether.
Pomerol, another significant Right Bank appellation, has never adopted an official classification system. Despite this, its smaller, high-quality estates are highly regarded. Its most celebrated winery, Château Pétrus, is considered one of Bordeaux's finest.
Right Bank wines generally offer richer fruit flavors, full body, and higher alcohol content. Some were critiqued in the early 2000s for their intensity, where heavy use of new oak masked Bordeaux's subtlety. Recently, however, Right Bank styles have become more balanced, with top wines showcasing complex layers of fruit and non-fruit aromas, a full body, fine tannins, and perfect acidity—much like a luxury cruise, they exhibit depth and precision..
Some lesser-known Bordeaux appellations include Listrac-Médoc AOC and Moulis AOC on the Left Bank. These areas offer great value, as they follow the same regulations as the well-known Médoc regions. While these wines are generally approachable, they also have aging potential. Located further inland at higher altitudes, however, their shorter growing season results in lower prices and popularity.
Between the Left and Right Banks lies Entre-deux-Mers AOC, Bordeaux’s second-largest appellation. This region can only produce white wines, and with its high yields, wines here are generally light, easy-drinking table wines.
On the Right Bank, smaller appellations like Côtes de Bordeaux AOC include villages such as Blaye, Cadillac, and Castillon, with each area often adding its village name to emphasize its unique characteristics, such as Blaye Côtes de Bordeaux and Cadillac Côtes de Bordeaux.
In the Graves AOC, smaller sweet wine regions such as Sainte-Croix-du-Mont AOC and Loupiac AOC produce sweet wines that may or may not be made from botrytized (noble rot) grapes, with some made from dried grapes. These regions bring diversity to Bordeaux’s sweet wine offerings.
