Bordeaux Wine Essentials: Region, Grapes, and Classifications
Bordeaux Wine Region: An Introduction
Bordeaux is France’s most significant wine region and its largest Appellation d’Origine Contrôlée (AC) area. This renowned region lends its name to many prestigious wines.
Bordeaux Climate Characteristics
- Maritime Climate: Characterized by year-round rainfall and a long ripening season.
- Weather Hazards: Potential rainfall during critical periods like flowering, fruit set, and harvest.
Bordeaux Region: Left Bank vs. Right Bank
Bordeaux is geographically divided into the ‘Left Bank’ and ‘Right Bank’ by the Gironde Estuary and its tributaries (Garonne and Dordogne rivers).
Viticulture in Bordeaux
- Vineyard Concerns: Key challenges include managing fungal diseases and ensuring consistent grape ripeness.
Key Grape Varieties of Bordeaux
White Grape Varieties (Approx. 30%)
- Sauvignon Blanc
- Muscadelle
- Sémillon
Red Grape Varieties (Approx. 70%)
- Merlot
- Malbec
- Petit Verdot
- Cabernet Sauvignon
- Cabernet Franc
- Blending Tradition: Bordeaux wines are typically produced from a blend of grape varieties. This practice mitigates risks from weather hazards, as a single adverse event like a frost or heavy shower is unlikely to ruin the entire crop.
Bordeaux Soil Types
- Haut-Médoc & Graves (Left Bank): Characterized by high stone and gravel content, which provides excellent drainage and retains warmth, aiding grape ripening.
- Libournais (Right Bank): Soils typically consist of less gravel, with more sand, clay, and limestone.
Understanding Bordeaux Blends
A classic red Bordeaux blend primarily features Merlot, Cabernet Sauvignon, and Cabernet Franc.
Grape Varieties by Region:
- Médoc and Graves (Left Bank) Grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot.
- Libournais (Right Bank) Grapes: Merlot, Cabernet Franc.
Cabernet Sauvignon in Bordeaux
Thrives in moderate to hot climates, particularly prominent in the Haut-Médoc. Wines exhibit high levels of tannin and acidity, are deeply colored, possess pronounced aromas, and are often aged in oak.
Flavor Profile of Cabernet Sauvignon
- Moderate Climate: Black fruit, herbaceous notes.
- Hot Climate: Predominantly black fruit.
- Oak Aging: Adds notes of wood, vanilla, and spice.
Merlot in Bordeaux
Merlot thrives in moderate to hot climates and is the most widely planted grape variety in Bordeaux. It typically produces wines with medium acidity, medium tannins, good body, and moderate alcohol levels. Often oaked.
Flavor Profile of Merlot
- Moderate Climate: Red fruit, herbal notes, and can develop complex tertiary aromas with maturity.
- Hot Climate: Black fruit, fruitcake, and chocolate notes.
- Oak Aging: Imparts notes of wood, vanilla, and toast.
Cabernet Sauvignon and Merlot: A Perfect Pairing
These two varieties are frequently grown together and form the backbone of many Bordeaux blends. Beyond Bordeaux, other premium producers of Cabernet Sauvignon and Merlot include Mendoza in Argentina, and Margaret River and Coonawarra in Australia.
Role of Cabernet Sauvignon in Blends
Contributes deep color, aromatic fruit, high acidity, and firm tannins, providing structure and aging potential.
Role of Merlot in Blends
Adds body, softness, and a plush texture, making wines more approachable and easier to drink in their youth.
Bordeaux Winemaking Techniques
Key winemaking practices include: use of oak barrels, blending of varieties, anaerobic winemaking to prevent oxidation, destemming of grapes, and the production of ‘Grand Vin’ (the main wine), along with ‘second’ and ‘third’ wines. Finest red wines are often fermented and matured for 15-18 months, while premium white wines are typically fermented and matured in new oak barrels.
Understanding the “Château” Term
The term ‘Château’ serves as a branding name for many premium quality Bordeaux wines. Historically, a château indicated wine made from grapes grown on its own land. Today, it can also refer to wine made from bought-in grapes or juice, or even bought-in wines, blended and bottled on the property. The term ‘Grand Vin’ is frequently used to denote the flagship or main wine produced by a château.
Appellations d’Origine Contrôlée (AOCs) in Bordeaux
- Generic / Regional AOCs: Such as Bordeaux AC, Bordeaux Rosé, and Bordeaux Supérieur (indicating higher alcohol content and often longer aging).
- Specific Regional Groups: Including red wines from Libournais, Médoc, and Graves; Premium Dry White wines; Sweet wines; and the Côtes de Bordeaux appellations.
Bordeaux Sweet Wines
Notable sweet wine appellations include Sauternes and Barsac. Sémillon dominates these blends due to its susceptibility to noble rot (Botrytis cinerea), facilitated by its thin skin.
Bordeaux Premium Dry White Wines
- Key Appellations: Prominent dry white wine appellations include Pessac-Léognan and Graves.
- Sauvignon Blanc is a key component in unoaked dry white Bordeaux wines.
- Pessac-Léognan is particularly renowned for its high-quality dry whites and is home to all the classified Crus Classés for dry white wines.
Bordeaux Wine Classifications
Bordeaux classifications rank individual producers (châteaux), whose size and holdings may evolve over time. Key classifications include: The 1855 Classification, Saint-Émilion Classification, Crus Artisans, and the Graves Classification.
The Historic 1855 Classification
Established in 1855 by order of Emperor Napoleon III, this classification ranked wines primarily based on the reputation of the châteaux and their transaction prices at the time. It categorized wines into three main groups: red wines (from Médoc and Graves), sweet white wines (from Sauternes and Barsac), and dry white wines (though only one was classified). This classification remains a subject of extensive debate and discussion.
Bordeaux Wine Trade Structure
Bordeaux is home to approximately 10,000 wine producers, with an estimated one in six people in the region working within the wine sector. Producers collectively account for around 850 million bottles annually, with approximately 60% of this volume produced on their own properties. Wine cooperatives provide essential technical capacity for their members, including vinification, blending, and packaging services. The role of the courtiers (brokers) is to act as intermediaries between producers and négociants. They help guarantee supply contracts and often monitor wine quality during maturation. Brokers are compensated by commission. A négociant is a merchant house that buys wine (or grapes/juice) from producers or cooperatives, often matures it, and then blends, bottles, and sells it under their own commercial brands.