Bordeaux Wine

The Bordeaux wine region is centered around the Garonne and Dordogne rivers, which merge to form the Gironde estuary. The region is divided into several key sub-regions, each producing wines with distinct identities shaped by soil, climate, and tradition.

Located west of the Gironde and Garonne, the Left Bank is known for gravelly soils ideal for Cabernet Sauvignon.

Médoc – Includes famous appellations such as Pauillac, Margaux, Saint-Julien, and Saint-Estèphe, home to many classified growth châteaux.

Graves & Pessac-Léognan – Produces both reds and notable dry whites, with Pessac-Léognan recognized for some of Bordeaux’s best white wines.

East of the Dordogne and Gironde, the Right Bank has clay and limestone soils better suited to Merlot and Cabernet Franc.

Saint-Émilion – Known for hillside vineyards and prestigious Merlot-driven blends.

Pomerol – Smaller and without an official classification system, but home to world-famous estates producing rich Merlot-based wines.

The area between the Garonne and Dordogne rivers. Best known for crisp, dry white wines made primarily from Sauvignon Blanc, Sémillon, and Muscadelle.

South of Bordeaux city, the Garonne and Ciron rivers create misty mornings ideal for noble rot (Botrytis cinerea), producing world-famous sweet wines.

Sauternes – Produces concentrated, honeyed sweet wines, including those from the legendary Château d’Yquem.

Barsac – Neighboring Sauternes, with similar styles but often slightly lighter and fresher.

Generic regional appellations covering broader areas of production. These wines are often more approachable and provide excellent value, offering both reds and whites.

Bordeaux is built on blends rather than single-varietal wines. While dozens of grapes are permitted under AOC rules, just a few dominate production and define the character of Bordeaux wines.

Black (Red) Grapes

Dominant on the Left Bank, especially in Médoc and Graves. Adds structure, tannin, and aging potential, with flavors of blackcurrant, cedar, and tobacco.

Often blended with Merlot, especially in Saint-Émilion and the Right Bank. Contributes red fruit, floral character, and freshness.

Used in small amounts, mainly in Left Bank blends. Adds color, spice, and firm tannins.

Historically more common but now rare in Bordeaux. Occasionally included in blends, adding earthy notes and depth.

White Grapes

Key variety for dry whites from Graves, Pessac-Léognan, and Entre-Deux-Mers. Crisp, aromatic, with citrus, herbal, and mineral notes.

Dominant in Sauternes and Barsac sweet wines. Adds body and honeyed richness, and blends well with Sauvignon Blanc.

Used in smaller proportions in both dry and sweet blends. Adds floral and grapey aromatics.

Bordeaux wines are celebrated worldwide for their diversity and tradition. While red blends dominate, the region also produces distinguished whites and some of the most famous sweet wines in the world.

Red Wines

Cabernet Sauvignon-driven blends with structure, tannins, and long aging potential. Pauillac and Margaux are home to some of Bordeaux’s most prestigious classified growths.

Merlot- and Cabernet Franc-based blends, softer and rounder in style, often with lush fruit and accessible textures.

Regional-level reds offering approachable, everyday drinking wines at excellent value.

White Wines

Sauvignon Blanc and Sémillon blends. Styles range from crisp and mineral to fuller-bodied whites with subtle oak aging, especially from Pessac-Léognan.

Wines from across the region, typically lighter and fresh, with citrus and herbal character.

Sweet Wines

Iconic sweet wines made from botrytized Sémillon and Sauvignon Blanc, with flavors of honey, apricot, and candied citrus. Château d’Yquem is the most famous estate.

Similar in style to Sauternes but often lighter and fresher, known for finesse.

Loupiac, Cadillac, and Sainte-Croix-du-Mont also produce botrytized wines offering excellent value.

Bordeaux wines are ranked through several classification systems, the most famous being the 1855 Classification, which established the “First Growths” (Premier Cru Classé). Over time, additional rankings were created for other sub-regions, reflecting the diversity and prestige of Bordeaux’s estates.

Commissioned for the Paris Exposition Universelle in 1855, this ranking listed the top châteaux of the Médoc (and one from Graves) into five tiers, based largely on price and reputation at the time.

Premier Cru Classé (First Growths): Château Lafite Rothschild, Château Latour, Château Margaux, Château Haut-Brion (Graves), and Château Mouton Rothschild (elevated to First Growth in 1973). These are Bordeaux’s most iconic and expensive wines.

Deuxième to Cinquième Crus (Second to Fifth Growths): 59 additional châteaux, ranked in descending tiers of prestige. Many still produce world-class wines today, often at more accessible prices than the First Growths.

Established in 1953 and revised in 1959, this system ranks top estates in Graves for both red and white wines. Unlike the 1855 Classification, all estates here are considered Classed Growths (no hierarchical tiers). Château Haut-Brion is notable for appearing in both the 1855 and Graves lists.

Unique in that it is regularly revised (every 10 years, though often contested). Estates are ranked into:

• Premier Grand Cru Classé A (the very top tier, though changes have occurred in recent years).
• Premier Grand Cru Classé B (prestigious but just below “A”).
• Grand Cru Classé (recognized for quality but in a lower tier).

Covers quality wines from the Médoc that are not part of the 1855 Classification. This category was relaunched in 2020 with a three-tier system: Cru Bourgeois, Cru Bourgeois Supérieur, and Cru Bourgeois Exceptionnel.

A smaller category recognizing family-owned, independent estates in the Médoc, many of which produce high-quality wines at affordable prices.