Bordeaux - Classifications and Wine Business Flashcards
What was the 1855 Classification based on + who was included (3)?
How were wines ranked (3)?
Particular law involved:
- based on prices then being achieved
- wines of the Médoc (plus Ch. Haut-Brion in the Graves)
- and Sauternes.
- Médoc wines ranked into First to Fifth growths
- Sauternes into first and second growths
=> d’Yquem = special category of Premier Cru Supérieur. - wines must be bottled at the estate
What are the 5 First Growths, and what appellations are they in?
What is the French name for this group of wines?
Ch. Lafite-Rothschild / Pauillac
Ch. Mouton-Rothschild / Pauillac (elevated in 1973)
Ch. Latour / Pauillac
Ch. Margaux / Margaux
Ch. Haut-Brion / Pessac-Leognan (Graves)
Premier Cru Classé
How many properties were included in the 1855 Classification?
What are the French terms for the different growths?
- 60 leading châteaux
premiers crus
deuxiemes crus
troisiemes crus
quatriemes crus
cinquièmes crus.
When was the classification of Graves?
What criteria was this based on?
How many chateaux are classified + location?
How does this list differ from the 1855 Classification?
1959
- based on pricing, fame and quality as judged by tasting
- 16 classified châteaux
- all located within the sub region of Pessac Léognan
- a simple list (no sub-divisions) and can be for reds, whites or both.
When was the first classification of Saint-Emilion?
What criteria was the classification based on (2)?
How often is it revised, and when was the last revision?
What are the 3 tiers achievable (in order from highest - lowest ranking)?
1955
- Chateaux judged on terroir, production methods, reputation, commercial considerations
+ blind tasting of at least 10 vintages.
Revised at approximately 10 year intervals, last one in 2012.
- Premier Grand Cru Classé A
- Premier Grand Cru Classé B
- Grand Cru Classé
To whom does (and does not) the Saint-Emilion Classification apply?
- only applies to some wines within the Saint-Émilion Grand Cru AOC appellation.
- wines that are Saint-Émilion AOC or simply Saint-Émilion Grand Cru AOC (no ‘classé’) are not within the classification
When was the Cru Bourgeois category created?
Where does it fall in terms of quality level?
When was it revised, and what change was made (3)?
- 1932
- a level below Cru Classé but still superior quality.
- revised in 2010
- Cru Bourgeois status awarded annually to individual wines vs châteaux
- considered a mark of quality based both production methods + finished product. Any property in
the Médoc may apply.
What 3 tiers are achievable within the Cru Bourgeois classification?
How long does the classification last?
- Cru Bourgeois
- Cru Bourgeois Supérieur
- Cru Bourgeois Exceptionnel
- lasts for five years.
Using 2 specific appellations as examples, explain why the classifications of Bordeaux have been controversial (3 each):
- Saint-Émilion classification has been challenged
- ensuing lawsuits have dented its reputation and value
- many regard the use of the term ‘Grand Cru’ in the name of the appellation itself to be misleading. - Graves classification = due for revision
- too many high quality estates not included in the current list
- producers fear same disputes + problems w/ Saint-Emilion classification will happen to them.
How many estates exist in Bordeaux?
Why is the term ‘chateau’ somewhat inaccurate?
Is the number increasing or decreasing + why (2)?
Is the average estate size increasing or decreasing + how many ha?
Annual production (in bottles)?
- 7,000+ estates
- château can = palatial mansion or dilapidated farmhouse.
Decreasing
=> small properties are being taken over by larger ones
=> aim = more commercially viable volume
Increasing
- avg. estate size = 19+ ha
- generally over 800 million bottles.
What role do co-operatives play in Bordeaux (2)?
- important role in Bordeaux
- 2018 = 25% of production + 40% of grape growers.
How does annual production in Bordeaux break down by wine type / appellation (8)?
- Bordeaux AOC (inc. Bordeaux Supérieur) = 44%
- Médoc and Graves = 18%
- Cotes de Bordeaux = 12%
- St-Emilion / Pomerol / Fronsac = 11%
- Dry Whites = 9%
- Rosé = 4%
- Sweet Whites = 1%
- Cremant = 1%
What are avg. production costs per bottle for:
- Bordeaux AOC
- Médoc estate
- A Classed growth
What do these costs NOT include (3)?
- Bordeaux AOC = €0.57
- Médoc Estate = €2.35
- Classed Growth = €16
costs do not include:
- interest on bank loans
- land costs
=> which increase the costs significantly
In addition to production costs, what are the many additional costs are incurred by a Classed Growth (6):
- increased vine density
- harvest costs
- hugely higher viticultural costs
- lower yield
- rigorous grape selection
- barrel aging (both higher proportion of new barrels + extended time in barrel)
Other than the (many) classifications of Bordeaux, what has become a vital tool for selling wine (2)?
Where has this tool been most successful?
Why is it so effective?
- the 100-point rating system (Robert Parker)
- copied and adopted by many top critics
= vital tool for selling wine - initially USA but now globally.
- Scores = easy to understand way of communicating with potential purchasers.
Identify the different steps in the flow-chart below, detailing how Bordeaux wines are sold and reach the final consumer:
- Grape growers sells their fruit to:
- A co-operative or large winery who presses the grapes and produces the wine.
OR - The wine is estate grown and vinified (eg. required by any Médoc Classed Growths).
- Brokers / Courtiers get 2% commission for handling the relationship btw/ the producer and the:
- Merchants / Négociants who receive 15% commission for selling + shipping wines to:
- Wholesalers / Supermarkets / Importers / Distributors throughout the world, who then sell the wines to:
- Retailers (could be on/off premise sales), who then sell the wine to:
- the Final Customer.
**the name for the commercial system by which wine is sold from chateaux -> merchants via courtiers is known as** - La Place de Bordeaux
