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French Wine Scholar - Micky > Bordeaux > Flashcards

Bordeaux Flashcards

1
Q

What Médoc AOC is considered the most “Californian”?

A

St. Julien

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2
Q

What Right Bank sub-region has a classification system?

A

St. Emilion

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3
Q

What is the main grape of Bordeaux’s Left Bank?

A

Cabernet Sauvignon

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4
Q

What Médoc AOC is considered the most “feminine” and perfumed?

A

Margaux AOC

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5
Q

Why is Graves suited for sweet wine production?

A

Damp, foggy mornings followed by warm dry afternoons promote noble rot

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6
Q

What French wine region produces more AOC wine than any other?

A

Bordeaux

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7
Q

What is the difference between St Emilion Grand Cru and St Emilion Grand Cru Classé?

A

The former is an AOC. The latter is a ranking within a classification system.

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8
Q

What is the main soil type of Bordeaux’s Left Bank?

A

Gravel

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9
Q

What Bordeaux soils are considered “cold”?

A

Clay and limestone because they retain moisture

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10
Q

A semi-sweet wine from Graves must labeled as:

A

“Graves Supérieures AOC”

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11
Q

What is “Les Landes”?

A

A man-made forest separating Bordeaux from the ocean.

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12
Q

What are the main soil types of Bordeaux’s Right Bank?

A

Clay and limestone

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13
Q

Where is the wine-producing area of Libournais?

A

On Bordeaux’s Right Bank, around the city of Liborne

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14
Q

What is the primary grape of Entre-Deux-Mers?

A

Sauvignon Blanc

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15
Q

What estate is the only Premier Cru Supérieur of the 1855 classification?

A

Château d’Yquem

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16
Q

What style of wine is produced in the Libournais?

A

All 10 Libournais AOCs are for dry reds only

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17
Q

What style of wine is produced in the Cérons, Barsac and Sauternes AOCs?

A

Sweet whites affected by noble rot

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18
Q

What style of wine is produced in the Cadillac, Loupiac and Ste-Croix-du-Mont AOCs?

A

Sweet whites affected by noble rot

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19
Q

What are the three secondary red grape varieties in Bordeaux?

A

Malbec, Petit Verdot and Carmenère

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20
Q

How does Bordeaux Supérieur differ from Bordeaux AOC?

A

Stricter production standards, lower yields and higher alcohol. Reds must be aged 9 months. Whites are always semi-sweet.

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21
Q

What defines the term “Petit Château”?

A

“Petit Château” is an unofficial term for an unclassified property in the Bordeaux region

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22
Q

What Bordeaux soils are considered “warm”?

A

Gravel and sand because they radiate heat back to the vine

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23
Q

How many categories of “growths” were given to red wines in Bordeaux’s 1855 classification?

A

Five

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24
Q

What did the 1953 Graves Classification rank?

A

The wines of 16 estates, rather than the estates themselves

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25
Q

What style of wine is made under the Entre-Deux-Mers AOC?

A

The Entre-Deux-Mers AOC is for dry white wines only

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26
Q

What are the three principal rivers of Bordeaux?

A

Gironde, Garonne, Dordogne

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27
Q

What are the main grapes of Bordeaux’s Right Bank?

A

Merlot and Cabernet Franc

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28
Q

What is “Clairet”?

A

A semi-red wine made by the Saignée method.

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29
Q

What are the four St. Emilion satellites?

A

St-Georges, Lussac, Montagne and Puisseguin

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30
Q

What are “Crus Artisans”?

A

Boutique wineries of quality in Bordeaux

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31
Q

What style of wine is made in the Médoc?

A

Dry reds only

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32
Q

Cabernet Sauvignon is a cross between:

A

Sauvignon Blanc and Cabernet Franc

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33
Q

What are the three primary white grapes in Bordeaux?

A

Sémillon, Sauvignon Blanc and Muscadelle

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34
Q

What are the four sub-regional designations of the Côtes de Bordeaux AOC”?

A

Blaye, Cadillac, Castillon, and Francs

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35
Q

Why is Malbec seldom planted in Bordeaux today?

A

The winter freeze of 1956 destroyed most Malbec plantings.

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36
Q

What three Bordeaux winegrowing areas were included in the 1855 Classification?

A

Médoc (60 châteaux), Péssac-Leognan (1 château) and Sauternes (26 châteaux)

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37
Q

What Bordeaux AOC produces dry whites mainly from Colombard?

A

Côtes de Blaye AOC

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38
Q

What contribution did the Dutch make to Bordeaux winemaking in the 1600s?

A

They drained the Médoc peninsula in order to grow grapes for sweet white table wine and for wine to distill into eau de vie

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39
Q

How are reds from Entre-Deux-Mers labeled?

A

“Bordeaux AOC” or “Bordeaux Supérieur AOC”

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40
Q

What moderates Bordeaux’s climate?

A

The Gulf Stream, Les Landes, and the network of rivers

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41
Q

What defines Cru Bourgeois?

A

A list created in 1932 of 444 châteaux from Médoc not included in the 1855 classification. It remains a member-based syndicate.

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42
Q

What is the climate of Bordeaux?

A

Maritime

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43
Q

Bordeaux’s first vineyards were planted in what sub-region?

A

Graves

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44
Q

What makes Bordeaux unique?

A
  • Water, water everywhere.
  • Wine is sold as commodities
  • Classification system of commercial significance
  • Stronghold of wine industry talent (Uni of Bordeaux)
  • Top, top quality wine (more AOC than anywhere in France)
  • Wines are made for aging
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45
Q

How long has Bordeaux been inhabited by humans?

A

20-30 thousand years

Romans encountered the Biturges Vivisci tribe in the town of Burdigala

Was originally famous for tin and led

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46
Q

Chateau Ausone is named after which scholar from the Bordeaux area?

A

Ausonius (310- 393 AD)

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47
Q

Who came into the Bordeaux are straight after the 100 year war in the 1600s?

A

The dutch. They drained the Medoc peninsula reclaiming vineyard land by raising gravel beds.

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48
Q

What happened to Bordeaux in the 1700s?

A

A second golden age was heralded and, starting with Chateau Haut Brion, they build amazing chateaus

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49
Q

What happened to Bordeaux during the French Revolution?

A

Trade dried up. The maritime trade of the past completely dried up. This was revived in the 1800s by the arrival of the railroad.

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50
Q

What happened in 1852 that helped Bordeaux trade?

A

Nepoleon the 3rd created a coup d’état that created ties with England.

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51
Q

What pest came to Bordeaux in the 1800s?

A

Powdery Mildew (odium) a fungal disease indigenous to the USA. Thick white filaments blanket the wine. Can reduce yields, retard pigment development and stunt cluster growth.

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52
Q

What pest came to Bordeaux in 1965?

A

Phylloxera

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53
Q

What was the third pest plague that attacked Bordeaux in 1880?

A

Downy Mildew (peronospera) a fungal disease. Germinates in warm, humid weather. Attackes leaves and stems, first with ‘oil spots’, then with white cotton filaments. Vines lose leaves which can delay or prevent ripening

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54
Q

What were the two significant events in the 20th Century that devastated the Bordeaux economy?

A

Two World Wars and the Great depression devastated the economy of Bordeaux

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55
Q

Who separated Bordeaux into 57 AOCs in 1935?

A

Jean Capus (Jean Capou), he was a father of the AOC system.

56
Q

Who encouraged the use of young fruit in second labels in Bordeaux after the great freeze of 1956?

A

Emile Peynaud. Lots of vignerons had replanted with young vines after the great freeze.

57
Q

In 1982 Robert Parker launched what that helped Bordeaux?

A

The Wine Advocate. He helped Bordeaux enter tis 3rd golden age.

58
Q

What are the two UNESCO world sites in Bordeaux?

A
  • The town of Bordeaux (2007)

- The town of St Emilion (1999)

59
Q

What is Vinexpo?

A

It is the world’s largest wine fair. It occurs every second year and has taken place since 1981.

60
Q

Where does Bordeaux lie?

A

It is in the Southwest quadrant of France

61
Q

How large is Bordeaux?

A
  • 63 miles/ 100km from north to south
  • 78 miles/ 125 kms from east to west
  • 280,217 acres/ 113,400 ha of vineyard
  • Nearly 5x the six of Burgundy
62
Q

Although Bordeaux is in the Southwest portion of France, it does not have a………………..

A

Mediterranean climate. Although it is a Maritime climate it is more temperate and can have some hot spikes.

63
Q

What regulates the temperatures of Bordeaux due to its proximity to the Atlantic?

A

The Gulf Stream

64
Q

What is Les Landes and what does it have to do with Bordeaux?

A

It is the largest man made forrest in Europe (2.5 million acres/ 1 million ha), this provides a barrier to ocean winds and storms

65
Q

Spring- Bordeaux

A
  • They are wet and often have frost

- A severe spring frost can severely reduce the potential crop

66
Q

Summer- Bordreaux

A
  • Warm and Sunny
  • Moderate sun; cloud cover
  • Grapes often struggle to ripen

Note: Global warming is beginning to change its flavour profile

67
Q

Autumn- Bordeaux

A
  • Variable; sometimes with rain

- Brings rot to the grapes; dilutes flavour

68
Q

Winter- Bordeaux

A
  • Moderate winters as a rule…
  • Freeze of 1956 destroyed 1/4 of the vineyards
  • Malbec lost 1/3rd of its average that year; vignerons replanted with merlot
69
Q

What determines the blend of each wines in Bordeaux?

A

It is the soil

Soil + Grape Variety = Blend/ wine style

70
Q

What sort of soils are in Bordeaux?

A

Sedimentary soils. Gravel terraces interspersed with sand, soil and clay. Fresh- water and salt-water limestone

71
Q

What are the nature of the soils in Bordeaux?

A

Warm Soils:

  • Gravel: firmly structured wines
  • Sand: fruit- forward wines

Cold Soils:

  • Clay: wines with notes of prune/ English walnut
  • Limestone: wines with pronounced acidity, polished tannins
72
Q

Semillon- Bordeaux

A
  • 49% of white plantings
  • Tends to dominate sweet wine blends
  • Benchmark flavours of apricot and fig
73
Q

Sauvignon Blanc- Bordeaux

A
  • 43% of white plantings
  • Tends to dominate the dry white blends
  • Benchmark notes of pineapple
74
Q

Muscadelle- Bordeaux

A
  • 6% of white plantings: plays a more minor role in white blends
  • Not related to the Muscat family of grapes
75
Q

What are the other white grapes of Bordeaux?

A
  • Ugni blanc, Colombard, Merlot Blanc, Chenin, Folle Blanche, Mauzac, Ondenc
  • 2% of the white vineyards acreage and are of minor and decreasing importance
76
Q

Merlot- Bordeaux

A
  • 65% of red plantings

Characteristics:

  • Early ripening
  • Prefers clay (cold soils)
  • Moderate tannins
  • Low acidity
  • High alcohol
77
Q

Cabernet Sauvignon- Bordeaux

A
  • 23% of red plantings

Characterisitics:

  • Late ripening
  • Prefers gravel and sand (cold soils)
  • High acidity
  • High pigments
  • High tannins
  • Moderate alcohol
78
Q

Cabernet Franc- Bordeaux

A
  • 10% of red plantings

Characterisitics:

  • Early ripening
  • Preferes limestone
  • Moderate tannins
  • Moderate acidity
  • Moderate pigments
  • Moderate alcohol
79
Q

Malbec- Bordeaux

A
  • Also called Cot, Noir de Pressac
  • Low acid
  • Blackberry fruit aromas
  • Devastated by the winter freeze of 1956
  • Prefers limestone
80
Q

Petit Verdot- Bordeaux

A
  • High tannins and pigments
  • A late ripening variety
  • Prefers gravel and sand
81
Q

Carmenere- Bordeaux

A
  • Rich, velvety red
  • Susceptible to disease
  • Not soil specific
  • Has made a resurgence due to climate change
82
Q

What is the wine style of Bordeaux reds?

A
  • Less fruit driven
  • Less alcoholic
  • Less overtly naked than their new world counterparts
83
Q

What is the wine style of Bordeaux dry whites?

A
  • Style is changing
  • Past: Mineral- driven and herbal
  • Present: tangy pineapple and much more perfumed
84
Q

What does all botrytised wines made have in common (especially in Bordeaux)?

A

Honey

85
Q

Bordeaux roses?

A
  • Always finished dry

- Truly pink in colour, no orange overtones

86
Q

Cremant de Bordeaux?

A
  • Methode traditionelle; a min of 9 months aging sur lie

- Wines can be white or rose and range from extra brut to doux

87
Q

White Wine Production- Bordeaux?

A
  • Most dry, white Bordeaux is stainless steel- fermented

- Generally, no oak or malo-lactic

88
Q

Sweet White Wine Production- Bordeaux

A
  • Moelleux (semi sweet wines): Sound grapes and botrytised grapes. Residual sugar between 1.2%- 4.5% (12- 45 g/l)
  • Liquoureux (sweet wines): Only botrytis infected grapes. Residual sugar in excess of 4.5% (+45 g/l)
  • Some more expensive bottlings are fermented and/ or aged in oak
89
Q

Red Wine Production- Bordeaux

A
  • Grape varieties harvested and fermented separately
  • Fermentation: 8-10 days. Maceration: 15-21 days or longer
  • Blended after malo-lactic fermentation
  • Barrels or barriques> adds wood tannins> needs to soften and mellow with time
  • Some chateaux: 1 Grand Vin (best barrels) + 2nd and 3rd labels (lesser barrels, younger vines….)
90
Q

Rose Wine Production- Bordeaux

A

Two lightly- pigmented wines produced in Bordeaux:

  • Rose: pink
  • Clairet: semi- red

Clairet: short maceration (24- 36 hours)

Rose: usually saignee method, shorter maceration

91
Q

Cremant Wine Production- Bordeaux

A
  • Methode traditionnelle: white or rose, sweetness levels range from extra brut to roux; min 9 mo sur lie aging period
  • White cremates: Sauvignon Blanc, Semillon, Muscadelle, Ugni Blanc and Colombard plus any authorised red grape when vinified as blanc de noirs
  • Rose cremants: are crafted from any authorised red grape
92
Q

The Bordeaux Wine Trade

A
  • 7% of production is sold by 300 wine traders that deal with importers in more than 165 countries
  • Futures market- wines are pre-sold while still in barrel
  • Sold in stages called ‘tranches’ until all sold
93
Q

Production Stats- Bordeaux

A
  • 58% consumed in France
  • 42% exported
  • 36 co-ops, 4 co-op unions; almost half of Brodeaux’s growers belong
  • Co-ops bottle 25% of Brodeaux’s harvest each year
94
Q

What is Bordeaux divided into?

A

Three Sections

  • Left Bank
  • Right Bank
  • Entre- Deux- Mers
95
Q

Left Bank- Bordeaux

A
  • Relatively flat and level
  • Gravel soils
  • Cabernet Sauvignon- based blends
  • Firmly structured wines
96
Q

Right Bank- Bordeaux

A
  • String of small hills interrupted by low-lying plateau and deep valleys
  • Clay and Limestone soils
  • Blends based on Merlot and Cabernet Franc
  • Supple wines with soft plummy fruit
97
Q

Entre- Deux- Mers: Bordeaux

A
  • Undulating terrain with highest elevations in all of Bordeaux
  • Varied soils
  • Red Blends can be Merlot or Cabernet Sauvignon- based
  • Sauvignon Blanc- based white blends
98
Q

The Medoc Peninsula- Bordeaux

A
  • 8 AOC, all red wines only

2 Sub regional AOCs
- Medoc and Haut Medoc, primarily to the west

6 Communal AOCs:

  • St. Estephe, Paulliac, St. Julien and Margaux to the east
  • Moulis en Medoc and Listrac- Medoc in the centre
99
Q

Medoc and Haut Medoc- Bordeaux

A
  • Large portion of the west peninsula
  • Soils of small Pyrenees gravels
  • Medoc AOC is small growing area in the north
  • Haut Medoc is south (upstream)
100
Q

Saint- Estephe- Bordeaux

A
  • Traditionally, very structured wines with tough tannins
  • A Wine for the cellar
  • More Merlot makes the blend more approachable upon release
101
Q

Paulliac- Bordeaux

A
  • Signature core of dusty cocoa- like tannins

- Wines of structure and power

102
Q

Saint- Julian- Bordeux

A
  • The more “Californian” AOC

- Delivers chocolate- covered cherry fruit

103
Q

Margaux- Bordeaux

A
  • The most “feminine” and perfumed of the Medoc AOCs
104
Q

Listrac- Medoc: Bordeaux

A
  • Highest elevation point of the Medoc Peninsula” 129 ft/ 43m
  • Soils: Pyrenees gravel, Garonnais Gravel Limestone
105
Q

Moulie- en- Medoc: Bordeuax

A
  • Halfway between Margaux and Saint- Julien

- Three types of soil: small Pyrenees gravel, larger Garonnais gravel and a clay/ limestone mix

106
Q

Graves- Introduction: Bordeaux

A
  • Warm gravel soils
  • 2/3rds of production is red, one third is white, (both dry and sweet)
  • White wines are predominately Sauvignon Blanc/ Semillon blends
  • Reds are Cabernet Sauvignon- based blends
107
Q

Graves- AOC: Bordeaux

A

There are 6 AOCs within Graves

2 Sub- Regional AOCs:

  • Graves AOC (red and white)
  • Graves Supérieures (semi- sweet white> 1.8% RS)

4 Communal AOCs:

  • Pessac- Legonan (red and white)
  • Cerons (sweet wines)
  • Barsac (sweet white)
  • Sauternes (sweet white)
108
Q

Pessac- Leognan: Bordeaux

A
  • Pessac- Leognan received own AOC in 1987
  • Northernmost portion of Graves; deep gravel soils
  • Note- worthy Cabernet Sauvignon- based reds; Sauvignon- based whites that see oak
109
Q

Sauternes- Bordeaux

A
  • AOC incorporates 5 comunes: Sauternes, Fargues, Bommes, Preignac and Barsac
  • Framed by the Ciron River to the north and west
  • Soils: Sands, gravels, clay marl and limestone
  • 2/3 of the appellation planted to Semillon, 1/3 Sauvignon Blanc
110
Q

Barsac- Bordeaux

A
  • Lies at confluence of Ciron and Garonne Rivers
  • Soils: clay and limestone
  • Dry reds and whites: Bordeaux and Bordeaux Superieur
  • Sweet wines labeled as Barsac or Sauternes
111
Q

Cerons- Bordeaux

A
  • Soil: gravel and gavel/ sands
  • Reds bottled as Graves, Bordeaux or Bordeaux Superieur AOCs
  • Dry whites bottled as Graves or Bordeaux AOCs
  • Semi- Sweet whites bottled as Graves Superieur
  • Sweet whites bottled as Cerons
112
Q

Entre- Deux- Mers: Bordeaux

A

Complete Soils:

  • Alluvial deposits flank the rivers
  • Some slopes are pure gravel
  • Plateaus: composites of clay and sand or clay and limestone

White Wines: mainly Sauvignon Blanc

Reds: Blends of Merlot with both Cabernets

113
Q

Entre- Deux- Mers: Bordeaux- Dry Whites

A

Dry whites only AOCs:

  • Entre- Deux- Mers AOC
  • Entre-Deux-Mers- Haut- Benauge AOC
114
Q

Entre- Deux- Mers: Bordeaux- Semi Sweet Whites

A

AOCs producing moelleux or semi-sweet whites (1.2-4.5% RS):

  • Bordeaux Haut- Benauge AOC (semi sweet only)
  • Premieres Cotes de Bordeaux AOC (red also)
  • Sainte- Foy- Bordeaux AOC (reds and dry whites only)
  • Graves de Vayres AOC (reds and dry whites also)
  • Cotes de Bordeaux Saint- Macaire AOC: (dry and sweet whites also)
115
Q

Entre- Deux- Mers: Bordeaux- Sweet Whites

A

Sweet Wine AOCs (at least 4.5% RS):

  • Cadillac (sweet wine only)
  • Loupiac (sweet wine only)
  • Sainte- Croix-du-Mont (sweet wine only)
  • Cotes de Bordeaux Sainte0 Macaire (also dry and semi-sweet white)
116
Q

Entre-Deux-Mers: Bordeaux- Dry Reds

A

The Entre- Deux- Mers red wine producing AOCs:

  • Cadillac- Cotes de Bordeaux (red only)
  • Sainte- Foy- Bordeaux (dry and semi-sweet whites also)
  • Graves de Vayres (dry and semi-sweet whites also)
117
Q

Libournais- Introduction: Bordeaux

A
  • Merlot and Cabernet Franc blends dominate

- Silken in texture and less powerfully structured than their left-bank counterparts

118
Q

The Fronsac and Canon Fronsac AOCs: Bordeaux

A
  • Separated from rest of Libournais by Isle River
  • Clay and Limestone soils
  • Merlot and Cabernet Franc
119
Q

The Pomerol & Lalande- de Pomerol AOCs: Bordeaux

A
  • Unique iron- rich clay soils

- Lalande de Pomerol wines are less aromatic and less- structured

120
Q

St Emillion and St Emillion Grand Cru: Bordeaux

A

Cover the same area of production; Grand Cru AOC has tougher production standards:

  • Limestone and clay: high acid wines with polished tannins
  • Sand: fruit- forward reds
  • Pomerol soils: (iron- rich clays and gravels); walnut, truffle, prune
121
Q

The Four St Emillion Satelites: Bordeaux

A

Same flavours and aromas as St- Emillion, but more delicate structure

  • St Georges- St Emilion AOC
  • Lussac- St Emillion AOC
  • Montagne- St Emillion AOC
  • Puisseguin- St Emillion AOC
122
Q

Cotes- Bordeaux

A
  • All cotes are on the right banks of the rivers or estuary and are west- facing
  • Soils are principally clay and limestone
  • Merlot and Cabernet Franc blends prevail
123
Q

Cotes de Bordeaux AOC- Bordeaux

A
  • Began in 2008 vintage: Cote de Bordeaux (reds only)

Four stand- alone AOCs joined under one umbrella appellation:

  • Premieres Cotes de Blaye
  • Bordeaux- Cote de Francs
  • Cotes de Castillon
  • Premieres Cotes de Bordeaux
124
Q

Cotes de Bordeaux AOC Sub-regional designations: Bordeuax

A
  • Blaye- Cotes de Bordeaux: dry reds, dry whites
  • Cadillac- Cotes de Bordeaux: dry reds
  • Castillon- Cotes de Bordeaux: dry reds
  • Francs- Cotes de Bordeaux: dry reds, dry whites, liquoreux whites
125
Q

Blaye- Cotes de Bordeaux: Bordeaux

A
  • Blanc: Sauvignon Blanc- based with Semillon and Muscadelle

- Rouge: Merlot- based with Cabernet Sauvignon, Cabernet Franc and Malbec

126
Q

Cadillac- Cotes de Bordeaux: Bordeaux

A
  • Red- only AOC

- Merlot- dominate blend with significant addition of Cabernet Sauvignon

127
Q

Castillon- Cotes de Bordeaux: Bordeaux

A
  • Red only AOC

- Merlot- dominant (70- 80%) with Cabernet Franc and Cabernet Sauvignon

128
Q

Francs- Cotes de Bordeaux: Bordeaux

A
  • Reds based on Merlot and Cabernet Franc
  • Dry and Liquoureux whites based on Semillon
  • Red wine dominates production
129
Q

Premiere Cotes de Bordeaux

A
  • Moelleux/ Semi Sweet wines
  • Semillon dominant
  • Minimum 11.5% abv, 3.4% (34 g/l) RS
130
Q

Cotes de Bordeaux- St Macaire AOC

A
  • A dry, semi sweet and sweet white AOC
  • Sweet whites are Semillon dominate
  • Dry whites are Sauvignon Blanc dominant
  • Limestone soils, or clay-limestone and clay- sand composites
131
Q

Bourg and Cote de Bourg AOC- Bordeaux

A
  • Reds and dry whites
  • Merlot- dominant red blends
  • Sauvignon Blanc- dominant white blends
132
Q

Classification of 1855 (Medoc)- Bordeaux

A

87 Chateaux were ranked

  • 1 estate from Pessac- Leognan
  • 60 medoc estates
  • 26 estates from Sauternes and Barsac

RED:

  • First growths/ Premieres Grand Cru Classes
  • Second Growth/ Deuxiemes Grand Cru Classes
  • Third Growths/ Troisemes Grand Cru Classes
  • Fourth Growth/ Quatriemes Grand Cru Classes
  • Fifth Growths/ Cinquiemes Grand Cru Classes

WHITE:

  • First Superior Growth/ Premier Cru Superieur
  • First Growth/ Premiers Crus
  • Second Growths/ Deuxièmes Crus
133
Q

Crus Bourgeois (Medoc)- Bordeaux

A
  • 1932: List of 444 domains submitted for consideration as Cru Bourgeois
  • List never ratified or given offical status
  • 2003: Medoc producers submit a new Cru Bourgeois Classification system for ratification
  • Classification was officially ratified; 247 Chateaux ranked as Cru Bourgeois
  • 2007: Cru Bourgeois Classification rescinded
  • Cru Bourgeois remain a member organisation: Alliance de Crus Bourgeois

Note: A Petit Chateau is any unranked or unclassified property. All crus Bourgeois are Petit Chateaux

134
Q

Crus Artisan (Medoc)- Bordeaux

A
  • Est in 2006: ranked 50 properties
  • Small (2.5- 12.5 acres)
  • Entirely responsible for their own production process
135
Q

Graves Classification (1959)- Bordeaux

A
  • Classification of 1953/1959 ranked their wines of 16 properties:
    Six Estates for both red and white wine
    Three Estates for white wine only
    Seven estates for red wine only
  • All wines ranked fall within the Pessac- Leognan AOC are entitled to “Grand Cru Classe de Graves” status
136
Q

St. Emillion Classification- Bordeaux

A
  • Established in 1955, revised every 10 years
  • Classification of 2012, 82 properties were ranked:
    4 Premier Grand Crus Classes A Level
    14 Premiers Grands Crus Classes B Level
    64 Grand Crus Classe

St. Emillion Grand Cru= an AOC
St. Emillion Grand Cru= a classified growth

French Wine Scholar - Micky (14 decks)

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