Bordeaux
training
Brief history :
Origins: Roman cultivation around
1st century AD.
12th century: Eleanor of Aquitaine’s
marriage to Henry II opens Bordeaux
to the English market.
17th century: Dutch engineers drain
the Médoc; vineyards expand.
1855: Official Classification under
Napoleon III highlights top châteaux
Medoc
20th century: AOC system
formalized; Bordeaux becomes a
global reference.
RED WINES
Bordeaux wines are known for being blends.
Each grape variety is vinified separately, then blended to create balance and
complexity.
They are also known for barrel aging, often around 18 to 24 months with a high
proportion of new oak, which brings secondary aromas like toast and spice.
Bordeaux wines are famous for their aging potential, allowing them to
develop sought-after tertiary aromas such as leather, tobacco, and dried fruit over
time.
Left Bank 1855 Classification – Médoc Red Wines
Mostly Cabernet Sauvignon
Created for the 1855 Paris Exposition, this ranking lists 61 red wines
from the Médoc (plus Haut-Brion from Graves), divided into five
growths based on price and reputation.
•First Growths (Premier Crus) – 4 châteaux originally, Mouton
Rothschild joined in 1973 = 5
•Second to Fifth Growths (Deuxième to Cinquième Crus) – 57
châteaux ranked from 2nd to 5th growths, reflecting quality and
prestige at the time
The classification remains a reference today, especially in Left Bank
Bordeaux.
Cru Bourgeois – Médoc Red Wines
Created in 1932 (officially recognized in 2003), the Cru
Bourgeois classification highlights quality red wines from the Médoc
not included in the 1855 ranking.
Updated regularly, it now features three tiers since 2020 :
•Cru Bourgeois
•Cru Bourgeois Supérieur
•Cru Bourgeois Exceptionnel
This classification promotes consistent quality and transparency
through annual tasting and certification.
"Super Seconds" are second growth châteaux from the 1855 Classification that consistently produce wines
approaching First Growth quality.
Châteaux like Ducro Beaucouillu have built strong reputations thanks to their exceptional terroirs and
investments in quality.
In recent years, some Third, Fourth, or even Fifth Growths have also reached this level, showing that while the
Right Bank
Saint-Émilion, Pomerol & Satellites
Mostly Merlot
The Right Bank is known for its Merlot-dominant red blends, often
softer and more approachable than Left Bank wines. The soils,
especially the limestone plateau of Saint-Émilion, give freshness,
finesse, and aging potential.
Saint-Émilion has its own classification, updated every 10 years,
with categories like Premier Grand Cru Classé A and B.
Pomerol, though unclassified, is home to some of Bordeaux’s most
prestigious wines (e.g., Pétrus)
Surrounding satellite appellations (Lussac, Montagne, etc.) offer
excellent value and similar styles.
Classement de 2012 Classement de 2022
•Premiers Grands Crus •Premiers Grands Crus Classés
Classés A : A:
• Château Angélus • Château Figeac (promu en
• Château Ausone 2022)
• Château Cheval Blanc • Château Pavie
• Château Pavie
DRY WHITE WINES
Graves & Pessac-Léognan – Bordeaux
Elegance in Red & White
Located south of Bordeaux, the Graves and
especially Pessac-Léognan appellation
produce both high-quality red and dry white
wines.
The whites, made from Sauvignon Blanc and
Sémillon, are among the finest in Bordeaux —
fresh, complex, and often aged in oak barrels,
offering notes of citrus, white flowers, and
smoky minerality.
The Graves Classification (1953, revised in
1959) recognizes 16 Crus Classés, all located
within Pessac-Léognan, for both red and/or
white wines. Château Haut-Brion, also a First
Growth in the 1855 classification, is its most
iconic estate.
SWEET WHITE WINES
Sauternes & Barsac – Bordeaux’s Noble Sweet Wines
Sauternes and Barsac produce some of the world’s finest sweet wines. Their uniqueness comes from the
development of Botrytis cinerea (noble rot), a beneficial fungus that concentrates the sugars and aromas in the
grapes.
This natural phenomenon requires ideal conditions: humid mornings from the nearby Ciron and Garonne rivers,
followed by warm, sunny afternoons to dry the grapes.
Made mainly from Sémillon, with Sauvignon Blanc and Muscadelle, these wines are rich, complex, and age
beautifully, showing notes of apricot, honey, citrus peel, and exotic spice.
