Bordeaux

• By admin
• 20 October, 2012
• No Comments

 

History

The first apparition of vine in Bordeaux region apparently goes back to the first century when Celtic population decided to plan their own vineyards with new grapes called Biturica, these grape is more resistant to cold and an ancestor of the Cabernets.

The first mention of wine and the vine in the region goes back to the 4th century describe by a poet named Ausonius ( the name is related to the estate Ausone in Saint Emilion).

Then there is not much information about wine in Bordeaux until the 12th century.

At this time, the Graves, Blaye and Bourg, were excessively planted.

Then the end of this 12th-century, in 1152, the face of the Bordeaux wines is going to be flourishing, due to the wedding of Eleanor d’Aquitaine and Henry II, future King of England. Under English domination, commercial exchanges were created, ships from England were exporting food, clothes and metal to France, and hundreds of boats loaded with barrels of “Claret” left for England. The “Claret” was a light red wine which Englishmen loved, the word is still used.

By the 14th century, half of the wine production was boarded on ships mainly to England.

At that time, wines from Bergerac and Gaillac ( South West), were very famous and strongly compete against Bordeaux wines. Which brought as consequences that for a while those South West wines were banned from entering the city of Bordeaux.

During the 17^th and 18^th century, a new era began, with apparition of new customers, such as Dutch, which played an important turnover in Bordeaux winemaking, they were buying lot of wine to distillate it. People in Bordeaux then push on the dry and sweet white wines. The rise and sale success of Bordeaux wines is linked to the fact that this area is the center of trade.

Wine culture is rising and new estates are build up, like Haut Brion.

In 1650 the Dutch engineers begin draining the marshy Médoc and vineyards are planted in that region.

Until late 17^th century, wineries sold their wine in barrel and cask just after they made them. Merchants bought barrels and casks, sometimes bottled the wines and matured them.

In the 18^th century, wine began to be sold in bottles, and export increased.

The 19^th century was a golden age for Bordeaux vineyards. In 1855, a ranking to distinguish the finest Bordeaux wines is established among the wineries of the Left Bank of the Garonne. The classification still exists and is known as Grands Crus Classés ( Great Growths).

Then came the end of the 19^th century, a dark period for most of European vineyards, they suffered of the devastating phylloxera and mildew. The only solution found after many years was to graft on American rootstock.

From 1918 to 1930, the recession after 1^st World war affect the market, together with the closure of Russian market and prohibition in USA. At this period of time a lot of estates and chateaux were sold due to economic situation.

In 1935 the INAO, Institut National des Appelletions Controleewas created and in 1936, the first AOC were awarded in Bordeaux, the goal was to protect and enshrine France´s most valuable wines. Later became more a commercial icon label more than quality pointing.

From 1940 to 1944, during 2^nd World War the Germans occupy Bordeaux. Stagnate time.

Few years later in the mid 1950s, St Emilion and Pomerol emerged as important region and in 1955 St. Emilion established its own classification, with the crus bourgeois. This classification will be modified many times in the next years.

In 1959 , the red and white wines of the Graves were reclassified, it was first done in 1953.

During the 1960, the Bordeaux wines emerge once more on the export. A big reinvestment in vineyards and châteaux begins.

Then came 1973, the market crashed. Many negociants went bankrupt, many of them were bought by foreign investors. It began the corporate purchasing of châteaux.

From 1982 til next years – the beginning of a period of great prosperity, 1982 a legendary vintage, the breakthrough of en primeur and a world major interest for the Bordeaux wines.

Lately some new appellation have been created, in 2008 the Cotes-de-Bordeaux appellation was introduced, covering Côtes de Blaye, Premières Côtes de Bordeaux et Cadillac, Côtes de Castillon and Côtes de Francs. With the goal to increase the understanding and visibility of the wines from this region.

 

Climate, Geography, Soil

The climate of Bordeaux is very maritime, due to the moderating influences of the Atlantic Ocean and the Gironde estuary, with the large Landes Forest, all this protects the vines from winter freezes, spring frost, west winds and tend to regulate temperatures.

Winters are short, mild and wet, springtime is usually early and damp, summers use to be hot and dry. Sunny times and mist (looked for development of the noble rot or botrytis cynerea, to produce some of the best sweet white wines in the world) during the fall. But rain is to worry about, especially at harvest.

The climate becomes more continental toward St-Émilion and Pomerol.

Springtime frost can lead to coulure and millerandange, reducing the yield, and the Bordeaux mixture—a mix of lime, copper sulfate, and water—is applied to avoid fungal problems.

The Bordeaux climate, is fluctuating enough to produce wide vintage variation in the finished wines.

The main soil of the region is limestone, with a structure heavy in calcium. Influenced by its location between the Atlantic, Ocean, The Gironde estuary , the Garonne and the Dordogne rivers,

These rivers define the main geographical subdivisions of the region:

The Right Bank is situated on the right bank of the Dordogne, in the north of the region, around the city of Libourne. There the soil is based on clay, limestone, and a deposit of sandy gravel, where the Merlot excels itself as in Pomerol and Saint Emilion.

Entre Deux Mers, is the area between the rivers Dordogne and Garonne, in the center of the region. Soil is made up of clay and gravel. Producing dry and sweet white wine, and full bodied reds Merlot based.

The Left Bank is situated on the left bank of Garonne, in the west and south of the region, around the city of Bordeaux. Host most the well known chateaux of Bordeaux region. The soil here, is mostly of gravel, sand and clay. The left bank is subdivided into:

Graves, the area upstream of the city Bordeaux. More on gravel, sand and clay soil, producing red wines and white wines and famous sweet white wines. Ex: Haut Brion for reds and Yquem for sweet white wines.

Médoc, the area downstream of the city Bordeaux, situated on a peninsula between Gironde and the Atlantic. With a soil made of gravel, and clay limestone. Here the Cabernet Sauvignon is the king, producing some of the best red wines in the world.

The region’s best vineyards are located on the well drained gravel soils that are frequently found near the Gironde river. An old adage in Bordeaux is the best estates can “see the river” from their vineyard and majority of land that face riverside are occupied by classified estates.

Grapes & Appellations

The traditional red Bordeaux was known as clairet in England, it was made from a blend usually.

Today the Bordeaux AOP wines can be red, white, pink (rosé), or claret a darker pink wine.

For Red Bordeaux, the grapes allowed are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and Carmenere.

Even if Malbec and Carmenere are rarely used.

The blending method or “assemblage” is pushed by different facts such as variation of soil types, the different speeds of ripening for each grape.

Merlot is the most widely planted grape in Bordeaux, dominating grape in Pomerol, Saint Emilion, Cotes de Bordeaux, Bordeaux Superieur and Bordeaux Rouge. Early ripening it doesn’t like late spring frosts, it enjoys clay-based soils, as it’s allow it to slow ripening process, to get better concentration. It produces full bodied and fruity wines.

 

Cabernet Sauvignon, king grape in Bordeaux especially in Medoc and Graves, thrives prefectly in well-drained gravel, roots getting deeper to create extra stress on the plant to enhance grape concentration. The grape has difficulty ripening in colder limestone and clay soils. Harvested at full maturation, this will give dark wine with complexity, good length and tannin structure, through a good aging potential.It doesn’t like heavy fall rains that might happen at harvest time.

Cabernet Franc, quite popular on the Libourne district, loves limestone-based soils, which improve acidity and freshness in the wines. Flowering and harvesting is very various depending of the geographical situation. It produces wine with good aging potential.

The blend in Bordeaux is a solid tradition, either basic appellation or as grand cru classe. The goal is to find a perfect balance and expression of terroir in the final product, since the grapes are complementary, the proportion will vary according to the vintage, the winemaker and the grape holding the biggest percent in the wine. The number of grapes used vary from two to four, even most of the time three are used.

The Cabernet Sauvignon gives the wine skeleton, the structure, power, and longevity, thanks to the tannins and fruit driven flavours. Merlot bring more juicy texture that will balance the austerity of Cabernet Sauvignon. Cabernet Franc, with medium tannins, imparts herbal spice and red fruit aromatics

Usually, on the Left Bank (Médoc and Graves) Cabernet Sauvignon represents two-thirds of the blend and Merlot, Cabernet Franc and the other varieties complete it. On the Right Bank, typically Merlot as dominant and Cabernet Franc.

A bit of Petit Verdot, the last grape in Bordeaux to ripen, is occasionally added on the Left Bank in minimal quantities for color, depth and exotic perfume.

Malbec, known as Cot or Auxerrois, is similar to Merlot in blending, but almost non used.

Carmenère is almost extinct, but some chateau are willing to reintroduce it such as Brane Cantenac.

For the White Bordeaux wines, Sémillon, Sauvignon Blanc, and Muscadelle dominate the basic Bordeaux AOP white blend and exclusive in the case of the Sauternes wines. Typical blends are usually 80% Sémillon, 20% Sauvignon Blanc. As for the reds, white Bordeaux wines, are usually blends. Others allowed grapes, for Bordeaux AOP, are Sauvignon Gris, Ugni Blanc, Merlot Blanc, Colombard and Mauzac, they are restricted to a maximum proportion of 30%.

Sauvignon Blanc offers a high acidity, structure and freshness in a wine with herbaceous notes, asparagus and citrus flavors. It produces low yield. The sharpness of Sauvignon Blanc can be leaned with Sémillon and rounded with oak; the best white wines dry or sweet, evolve creamy, waxy texture and developing unique aromas of honey and beeswax. The Sémillon is king of grapes in Sauternes, produces lower yield than Sauvignon Blanc. The Muscadelle is extreme sensible to disease and in danger of disappearance, is often added in very small percent for its intense floral character.

Through the popularity of those Bordeaux wines, wineries all over the world aspire to make wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Even if most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.

The Bordeaux wines tend to have affinity for oak. Either you might find generic appellation wine aged for a short period in used barrels of larger size, or in the other end you will chateaux ranked in appellations who will often age its red wines for up to two years in barriques (225-liter capacity barrels, standard Bordeaux size for 300 bottles), a large percentage of which will be new each vintage. The percentage of new wood varies greatly by producer. The top whites use to spend a year to 16 months in barrel.

Red and off-dry white wines with a higher minimum alcohol content may qualify for the Bordeaux Supérieur AOP. Also, even not so famous, traditional method sparkling wines are produced in Bordeaux as Crémant de Bordeaux AOP.

There are 3 different levels of appellation:

Regional appellations: all wines harvested in the delimited area of “Bordeaux”, they meet the conditions set by the INAO, can benefit from a regional appellation: AOP Bordeaux, AOP Bordeaux Supérieur, AOP Crémant de Bordeaux .

The designations “sub-regional” extensive, the Bordeaux vineyard is composed of many districts with a specific production granted by AOP. Although this is not an official terminology, some may be called “semi-regional appellations” or “sub-regional” as their area is large. As AOP Médoc, Haut-Médoc, Graves, Entre-Deux-Mers ….

The town appellations: the fact that the great wines of the Gironde are famous under the name of chateaux partly explains the limited number of town AOP Bordeaux.

Mention Chateau: term used in the Bordeaux area an estate and the wine that he produced. The indication “Mise en Bouteille” au chateau ensures that the wine was bottled in the producing property. It is therefore not necessarily to be the owner of a castle to obtain the mention.

 

Classifications

Bordeaux AOPs

Generic and Regional Appellations

- Bordeaux

- Bordeaux clairet

- Bordeaux rosé

- Bordeaux sec (dry)

- Bordeaux supérieur

- Côtes de Bordeaux

- Crémant de Bordeaux

Left Bank

- Barsac

- Cérons

- Graves

- Graves supérieur

- Haut Médoc

- Listrac – Médoc

- Médoc

- Moulis en Médoc

- Margaux

- Pauillac

- Pessac Léognan

- Saint Estèphe

- Saint Julien

- Sauternes

Right Bank

- Côtes de Bourg

- Côtes de Blaye

- Blaye

- Blaye – Côtes de Bordeaux

- Cadillac

- Cadillac – Côtes de Bordeaux

- Canon Fronsac

- Castillon – Côtes de Bordeaux

- Francs – Côtes de Bordeaux

- Fronsac

- Lalande de Pomerol

- Lussac Saint Emilion

- Montagne Saint Emilion

- Pomerol

- Puisseguin Saint Emilion

- Saint Emilion

- Saint Emilion Grand Cru

- Saint Georges Saint Emilion

Entre Deux Mers

- Côtes de Bordeaux – Saint Macaire

- Entre Deux Mers

- Entre Deux Mers – Haut Benauge

- Loupiac

- Sainte Croix du Mont

- Sainte Foy – Bordeaux

 

Classification Grand Cru Classé – Médoc Wines – Sauternes and Barsac (1855)

The Great Growth (“crus”) classification, established in 1855 at the request of Emperor Napoleon III, concerns red wines from 60 Médoc châteaux and 1 château from the Pessac-Léognan appellation, ranked within five categories:
• 5 Premiers Crus (First Growth)
• 15 Deuxièmes Crus (Second Growth)
• 14 Troisièmes Crus (Third Growth)
• 10 Quatrièmes Crus (Fourth Growth)
• 18 Cinquièmes Crus (Fifth Growth)

Although the 1855 classification was Supposed to cover Both the Medoc and Graves, only one wine Graves (Haut-Brion) made it into the rankings. Later on, a Graves Classification was put together in 1959.

This classification is also comprised of sweet white wines from 27 châteaux in the Sauternes and Barsac appellations, ranked within three categories:

• 1 Premier Cru Supérieur
• 11 Premiers Crus
• 15 Deuxièmes Crus

Since 1855, this classification has only been revised once, in 1973, to add Château Mouton-Rothschild to the list of 1ers Grands Crus Classés (Médoc).

Classification of the Médoc red wines – 1855

First Growths (Premiers Crus)

Château Lafite, now Château Lafite Rothschild, Pauillac
Château Latour, Pauillac
Château Margaux, Margaux
Haut-Brion, now Château Haut-Brion, Pessac, Graves
Mouton, now Château Mouton Rothschild, Pauillac

Second Growths (Deuxiémes Crus)

Rauzan-Ségla, now Château Rauzan-Ségla, Margaux
Rauzan-Gassies, now Château Rauzan-Gassies, Margaux
Léoville, now
Château Léoville-Las Cases, St.-Julien
Château Léoville-Poyferré, St.-Julien
Château Léoville-Barton, St.-Julien
Vivens Durfort, now Château Durfort-Vivens, Margaux
Gruau-Laroze, now Château Gruaud-Larose, St.-Julien
Lascombe, now Château Lascombes, Margaux
Brane, now Château Brane-Cantenac, Cantenac-Margaux (Margaux)
Pichon Longueville, now
Château Pichon Longueville Baron, Pauillac (commonly known as Pichon Baron)
Château Pichon Longueville Comtesse de Lalande, Pauillac (commonly known as Pichon Lalande or Pichon Comtesse)
Ducru Beau Caillou, now Château Ducru-Beaucaillou, St.-Julien
Cos Destournel, now Château Cos d’Estournel, St.-Estèphe
Montrose, now Château Montrose, St.-Estèphe

Third Growths (Troisièmes Crus)

Kirwan, now Château Kirwan, Cantenac-Margaux (Margaux)
Château d’Issan, Cantenac-Margaux (Margaux)
Lagrange, Château Lagrange, St.-Julien
Langoa, now Château Langoa-Barton, St.-Julien
Giscours, now Château Giscours, Labarde-Margaux (Margaux)
St.-Exupéry, now Château Malescot St. Exupéry, Margaux
Boyd, now
Château Cantenac-Brown, Cantenac-Margaux (Margaux)
Château Boyd-Cantenac, Margaux
Palmer, now Château Palmer, Cantenac-Margaux (Margaux)
Lalagune, now Château La Lagune, Ludon (Haut-Medoc)
Desmirail, now Château Desmirail, Margaux
Dubignon, later Château Dubignon, Margaux
Calon, now Château Calon-Ségur, St.-Estèphe
Ferrière, now Château Ferrière, Margaux
Becker, now Château Marquis d’Alesme Becker, Margaux

Fourth Growths (Quatrièmes Crus)

St.-Pierre, now Château Saint-Pierre, St.-Julien
Talbot, now Château Talbot, St.-Julien
Du-Luc, now Château Branaire-Ducru, St.-Julien
Duhart, now Château Duhart-Milon, Pauillac
Pouget-Lassale and Pouget, both now Château Pouget, Cantenac-Margaux (Margaux)
Carnet, now Château La Tour Carnet, St.-Laurent (Haut-Médoc)
Rochet, now Château Lafon-Rochet, St.-Estèphe
Château de Beychevele, now Château Beychevelle, St.-Julien
Le Prieuré, now Château Prieuré-Lichine, Cantenac-Margaux (Margaux)
Marquis de Thermes, now Château Marquis de Terme, Margaux

Fifth Growths (Cinquièmes Crus)

Canet, now Château Pontet-Canet, Pauillac
Batailley, now
Château Batailley, Pauillac
Château Haut-Batailley, Pauillac
Grand Puy, now Château Grand-Puy-Lacoste, Pauillac
Artigues Arnaud, now Château Grand-Puy-Ducasse, Pauillac
Lynch, now Château Lynch-Bages, Pauillac
Lynch Moussas, now Château Lynch-Moussas, Pauillac
Dauzac, now Château Dauzac, Labarde (Margaux)
Darmailhac, now Château d’Armailhac, Pauillac
Le Tertre, now Château du Tertre, Arsac (Margaux)
Haut Bages, now Château Haut-Bages-Libéral, Pauillac
Pédesclaux, now Château Pédesclaux, Pauillac
Coutenceau, now Château Belgrave, St.-Laurent (Haut-Médoc)
Camensac, now Château de Camensac, St.-Laurent (Haut-Médoc)
Cos Labory, now Château Cos Labory, St.-Estèphe
Clerc Milon, now Château Clerc-Milon, Pauillac
Croizet-Bages, now Château Croizet Bages, Pauillac
Cantemerle, now Château Cantemerle, Macau (Haut-Médoc)

 

Classification of the Sauternes & Barsac sweet white wines – 1855

Note that Barsac wines can be labeled Barsac or Sauternes

Superior First Growth (Premier Cru Supérieur)

Yquem, now Château d’Yquem, Sauternes

First Growths (Premier Crus)

Latour Blanche, now Château La Tour Blanche, Bommes (Sauternes)
Peyraguey, now
Château Lafaurie-Peyraguey, Bommes (Sauternes)
Château Clos Haut-Peyraguey, Bommes (Sauternes)
Vigneau, now Château de Rayne-Vigneau, Bommes (Sauternes)
Suduiraut, now Château Suduiraut, Preignac (Sauternes)
Coutet, now Château Coutet, Barsac
Climens, now Château Climens, Barsac
Bayle, now Château Guiraud, Sauternes
Rieusec, now Château Rieussec, Fargues (Sauternes)
Rabeaud, now
Château Rabaud-Promis, Bommes (Sauternes)
Château Sigalas-Rabaud, Bommes (Sauternes)

Second Growths (Deuxième Crus)

Mìrat, now Château de Myrat, Barsac
Doisy, now
Château Doisy Daëne, Barsac
Château Doisy-Dubroca, Barsac
Château Doisy-Védrines, Barsac
Pexoto, now part of Château Rabaud-Promis
D’arche, now Château d’Arche, Sauternes
Filhot, now Château Filhot, Sauternes
Broustet Nérac, now
Château Broustet, Barsac
Château Nairac, Barsac
Caillou, now Château Caillou, Barsac
Suau, now Château Suau, Barsac
Malle, now Château de Malle, Preignac (Sauternes)
Romer, now
Château Romer, Fargues (Sauternes)
Château Romer du Hayot, Fargues (Sauternes)
Lamothe, now
Château Lamothe, Sauternes
Château Lamothe-Guignard, Sauternes

Classification of the Graves wines – created in 1953 but updated in 1959

Château Bouscaut Cadaujac red and white
Château Carbonnieux Léognan red and white
Domaine de Chevalier Léognan red and white
Château Couhins Villenave-d’Ornon white
Château Couhins-Lurton Villenave d’Ornon white
Château de Fieuzal Léognan red
Château Haut-Bailly Léognan red
Château Haut-Brion Pessac red
Château Latour-Martillac Martillac red and white
Château Laville Haut-Brion Talence white
Château Malartic-Lagravière Léognan red and white
Château La Mission Haut-Brion Pessac red
Château Olivier Léognan red and white
Château Pape Clément Pessac red and white
Château Smith Haut Lafitte Martillac red
Château La Tour Haut-Brion Talence red

 

Classification of the Saint Emilion red wines – 1955 updated in 1969, 1986, 1996, 2006,2012.

Premiers Grands Crus Classés – A

Château Angélus
Château Ausone
Château Cheval Blanc
Château Pavie

Premiers Grands Crus Classés – B

Château Beau-Séjour Bécot
Château Beauséjour
(Duffau-Lagarrosse)
Château Bélair-Monange
Château Canon
Château Canon-la-Gaffelière
Château Figeac
Clos Fourtet
Château La Gaffelière
Château Larcis-Ducasse
Château La Mondotte
Château Pavie-Macquin
Château Troplong-Mondot
Château Trottevieille
Château Valandraud

Grands Crus Classés

Château L’Arrosée
Château Balestard La Tonnelle
Château Barde-Huet
Château Bellefont-Belcier
Château Bellevue
Château Berliquet
Château Cadet-Bon
Château Cap de Mourlin
Château Le Chatelet
Château Chauvin
Château Clos de Sarpe
Château La Clotte
Château La Commanderie
Château Corbin
Château Côte de Baleau
Château La Couspaude
Château Dassault
Château Destieux
Château La Dominique
Château Faugères
Château Faurie-de-Souchard
Château de Ferrand
Château Fleur-Cardinale
Château La Fleur Morange
Château Fombrauge
Château Fonplégade
Château Fonroque
Château Franc-Mayne
Château Grand-Corbin
Château Grand-Corbin-Despagne
Château Grand-Mayne
Château Grand-Pontet
Château Les Grandes-Murailles
Château Guadet
Château Haut Sarpe
Clos des Jacobins
Couvent des Jacobins
Château Jean Faure
Château Laniote
Château Larmande
Château Laroque
Château Laroze
Clos La Madeleine
Château La Marzelle
Château Monbousquet
Château Moulin du Cadet
Clos de l’Oratoire
Château Pavie-Decesse
Château Péby-Faugères
Château Petit Faurie de Soutard
Château de Pressac
Château Le Prieuré
Château Quinault L’Enclos
Château Ripeau
Château Rochebelle
Château St-Georges Côte-Pavie
Clos St-Martin
Château Sansonnet
Château La Serre
Château Soutard
Château Tertre-Daugay
Château La Tour Figeac
Château Villemaurine
Château Yon-Figeac

 

BORDEAUX GENERIC APPELLATIONS

There are seven regional AOP in the Bordeaux district that may be used in the Gironde department. These are Bordeaux Rouge AOP, Bordeaux Supérieur Rouge, Bordeaux Clairet, Bordeaux Rosé, Bordeaux Blanc, a dry white, Bordeaux Supérieur Blanc, a sweet white, and Cremant de Bordeaux, a sparkling traditional method wine. They are all together the the largest world-class wine vineyard, making up more than 50% of the production of Bordeaux wine region and of all Bordeaux wines consumed in the world.

 

Bordeaux AOP – Established in 1936

The entry level wine is biggest production appellation in Bordeaux district, covering the all department, around 40,000 Ha. Bordered by the Atlantic Ocean, and splitted in two by the Garonne river and the Gironde estuary.
Red, white, rosé and clairet wines are produced under regional appellations.

The maximal authorized yield for Bordeaux AOC is 67 hl/ha for Blanc, 62 hl/ha of Rosé, 60 hl/ha for Rouge and 55 hl/ha for Bordeaux “Haut Benauge”.

The alcohol level of the wine must be between 10 and 13 volume percent. For residual sugar Blanc (Sec) is 3 g/l maximum, Blanc (with residual sugar) limit is 5-60 g/l, and for Rosé/Rouge 3 g/l maximum.
Grape Varieties
For red wines, the most planted grape varietals are Merlot and Cabernet Sauvignon. Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec (Cot), Petit Verdot & Carménère are used.

For white wines , the grape used are Sauvignon Blanc, Sémillon, Muscadelle, Sauvignon Gris. And Merlot Blanc, Ugni Blanc, and Colombard as accessory varieties.

For rosé, Cabernet Sauvignon, Cabernet Franc, Cot (Malbec), Merlot, Petit Verdot, Carmenère, with a production of about 180,000 Hl per year. Same grapes are used for Clairet AOP.

Soil type: Grave, clay & limestone, silica clay sand, alluvial deposits.
Bordeaux Supérieur Rouge AOP – Established in 1943

The Bordeaux Supérieur appellation covers the same geographic area as Bordeaux AOP, about 11,735 Ha actively producing. Compare to classic Bordeaux AOP wines, this wines are produced in more limited yields, with a maturation time of 12 months at least, containing a higher alcohol. Mostly red wines are produced under this appellation, and some sweet white wine .

The maximal authorized yield for Bordeaux Supérieur AOC is 49 hl/ha for Blanc & 59 hl/ha for Rouge.

The alcohol level of the wine must be minimum of 11 %. For residual sugar Blanc is 17 g/l minimum, & Rouge 3 g/l maximum.

Grape varieties:

Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot & Carménère are used for red wines.

For white wines , the grape used are Sauvignon Blanc, Sémillon, Muscadelle, Sauvignon Gris. And Merlot Blanc, Ugni Blanc, and Colombard as accessory varieties.

Soil type: Grave, clay & limestone, silica clay sand, alluvial deposits.

Crémant de Bordeaux AOP – Established in 1990

A long time Bordeaux tradition sparkling produced by a traditional secondary fermentation method. The wines must spend 9 months minimum on the lees prior to dégorgement, and may not be released before 12 months minimum after the date of tirage. Harvested by hand, and produced in two types rosé and white. The minimum alcohol potential must be 9% and 11% acquired after secondary fermentation. For planting the minimum is 4,000 per Ha with a maximum yield of 72hl/Ha (100 liters for 150 kg maximum press yield).

Grape varieties:

For sparkling white: Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec, Carménere, Petit Verdot, Sauvignon Blanc, Muscadelle, Sémillon, Sauvignon Gris and as for Bordeaux AOP wines, accessory varities are allowed Colombard, Ugni Blanc and Merlot Blanc. For rosé wines Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec, Carménere, Petit Verdot are allowed.

Soil type: Grave, clay & limestone, silica clay sand, alluvial deposits.

 

LEFT BANK – MEDOC

Médoc AOP – Established in 1936

Situated on the Left Bank of the Gironde estuary on the northern part, bordered by the Atlantic Ocean. The appellation covers 5,652 Ha, with an average production of 300,000 hl per year and producing only red wine, white wines cannot be labeled with this appellation. Many wineries are cooperatives.

The minimum plantation density is 5,000 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 3 g/l. The maximum yield is 55hl/ha. They may not be released until June 15 of the year following the harvest

Grape Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec (Cot), Carmenère

Soil type: Blend of gravel from Garonne & Pyrénées, with light clay limestone.

 

Haut Médoc AOP – Established in 1936

Southwest of Médoc , on the Left Bank of the Gironde estuary. Covering about 4,600 Ha. Counting fifteen communes in the appellation, and at the same time it enclaves six appellations made up of nine communes (Margaux AOP, Listrac-Médoc AOP, Moulis-en-Médoc AOP, Saint-Julien AOP, Pauillac AOP and Saint-Estèphe AOP). Haut-Médoc is a sub-appellation of the Médoc AOP.

Producing exclusively red wines, around 240,000 Hl.

It counts some of the most prestigious appellations of the Bordeaux Wine Official Classification of 1855 (as all but six of the 61 are located within the AOCs Margaux, Saint-Julien, Pauillac and Saint-Estèphe), but several were included in the classification Cru Bourgeois.
The main history fact is in the 17th century, when Dutch merchants began an ambitious drainage project to convert the marshland into a usable vineyard area.

In the the 19th century, the wine region of the Haut-Médoc was one of the most prosperous in France with an international reputation.
The minimum potential alcohol must be 11%, maximum residual of 3g/l. Wines may not be released until June 15 next year. The INAO settled a high density plantation of 6,500 wines per Ha and a maximum yield of 55 Hl/Ha

Grape Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec (Cot), Carmenère

Soil type: Gravel, clay and limestone, well-drained alluvial gravel terraces favored by Cabernet with the deep clays preferred by Merlot.

Saint Estèphe AOP – Established in 1936

On the Left Bank of the Gironde estuary, Northern part of Médoc, the appellation covers about 1,200 Ha, with an average production of 70,000 hl per year and producing only red wine. The vineyards history goes back to the Roman time. It includes 5 growths classified in 1855. The wines usually are earthy, austere, robust and for connoisseur.

The minimum plantation density is 7,000 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 2 g/l. The maximum yield is 57hl/ha. They may not be released until June 15 of the year following the harvest

Grape Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec (Cot), Carmenère

Soil type: Clay-gravel, Light upper soils with a layer of clay and limestone underneath.

Saint Julien AOP – Established in 1936

Situated between Pauillac and Margaux, it’s one of the smallest AOP of Médoc, but a really prestigious one. Containing 11 classified growths, which include five second growths. The appellation covers around 900 Ha, with an average production of 46,000 hl per year and producing only red wine. Usually wines are powerful and concentrate.

The minimum plantation density is 7,000 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 2 g/l. The maximum yield is 57hl/ha. They may not be released until June 15 of the year following the harvest

Grape Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec (Cot), Carmenère

Soil type: Gravel, marl, pebbles, gravel-covered, with clay-limestone, large stones and hardpan.

Pauillac AOP – Established in 1936

As wine capital of Médoc, Pauillac has travelled centuries, it has a good climate, with very good quality soil. It includes 3 of the five first growths – Latour, Lafite, Mouton. The appellation covers about 1,200 Ha, with an average production of 64,500 per year and producing exclusively red wine. The range of wine is very wide from austere to gentle and soft.

The minimum plantation density is 7,000 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 2 g/l. The maximum yield is 57hl/ha. They may not be released until June 15 of the year following the harvest

Grape Varieties: Cabernet Sauvignon (dominant), Cabernet Franc, Merlot, Petit Verdot, Malbec (Cot), Carmenère

Soil type: Gravelly, sandy soil, with hilltops.

Listrac-Médoc AOP – Established in 1957

A famous wine district in the 18^th century, and back to fame in the 20^th century. In 1913, it became for a few years the largest producing wine district in Médoc . The appellation covers about 600 Ha, with an average production of 34,000 hl per year producing red wine.

The minimum plantation density is 7,000 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 3 g/l. The maximum yield is 57hl/ha. They may not be released until September 15 of the year following the harvest

Grape Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec (Cot), Carmenère

Soil type: Three gravely terraces lying over a limestone base.

Moulis en Médoc AOP – Established in 1938

The smallest appellation of Médoc, the vines dates back to the 13^th century. Protected by a pine forest shelter it helps to regulate ripening and protect from winds. The appellation covers about 600 Ha, with an average production of 34,750 hl per year and producing red.

The minimum plantation density is 7,000 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 2 g/l. The maximum yield is 57hl/ha. They may not be released until June 15 of the year following the harvest

Grape Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec (Cot), Carmenère

Soil type: Gravel terraces with alluvial deposit alternating with silt and limestone soils.

Margaux AOP – Established in 1954

This appelaltion is one of the finest of Médoc, with very good soil, excellent drainage, close to Gironde river. By itself it regroups 21 classified châteaux, from the 1855 classification. It spreads over 5 communes. The appellation covers 1,410 Ha, with an average production of 78,000 hl per year and producing only red wine, except white Margaux white, Pavillon Blanc.

The minimum plantation density is 7,000 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 2 g/l. The maximum yield is 57hl/ha. The wines must be aged until at least June 1 of the year following the harvest and may not be released until minimum September1st of the year following the harvest

Grape Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec (Cot), Carmenère

Soil type: A plateau of gravel and silt based on a layer of limestone or silt with clay, and slight hilltops.

 

LEFT BANK – GRAVES

Péssac Léognan AOP – Established in 1987

Located on the south – southwest of Bordeaux, the appellation covers 10 communes. It contains all the Graves Grand Cru Classés like Haut Brion. The appellation covers about 1,350 Ha, with an average production of 67,000 hl per year for red wines. And about 265 Ha for whites with 15,000 Hl.

The minimum plantation density is 6,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 4 g/l for red and white. The maximum yield is 54hl/ha. For white wines they may not be may not be released until March 30 of the year following the harvest and for red wines released until October 1st of the year following the harvest

Grape Varieties:

Red: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec (Cot), Carmenère

White: Sauvignon Blanc (25% at least), Sémillon, Muscadelle and Sauvignon Gris

Soil type: Mostly gravel with round pebbles and sand, hardpan and clay in different proportions.

Graves AOP – Established in 1937

Located along the Garonne River, this appellation has been named according to the soil type. The appellation covers about 2,670 Ha, with an average production of 120,000 hl per year and producing mostly red wine, white wines are produced in small volume. The sweet whites are labelled Graves Supérieur, they are produced from grapes affected by botrytis, passerillage. Harvested by hand, with a minimum residual sugar level of 34 g/l and minimum potential alcohol of 13,5% (12% acquired), maximum yield is limited to 40hl/ha

The minimum plantation density is 5,000 vines/Ha.

Wines produced must have a minimum alcohol potential of 10,5% for white with a maximum residual sugar of 4g/l and 11% for red and a maximum residual sugar of 3 g/l. The maximum yield is 58hl/ha for white and 55hl/ha for red.

 

Grape Varieties:

Red: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec (Cot), Carmenère

White: Sémillon, Sauvignon Blanc, Muscadelle and Sauvignon Gris

 

Soil type: Gravel, alluvial deposits with sand and hardpan.

 

LEFT BANK – SAUTERNES

 

Cérons AOP – Established in 1936

Named after the Ciron River nearby, this appellation is at the Northwest of Barsac. The river brings mists during the night and with the sunshine helps to develop botrytis cinerea, “noble rot”. Either named “moelleux” or “liquoreux, according to concentration of the vintage. The appellation covers around 39 Ha, with an average production of 1,300 hl per year and producing only white wine. The grapes are harvested by hand in successive picking, passerillage / botrytis are used.

The minimum plantation density is 5,000 vines/Ha.

Wines produced must have a minimum alcohol potential of 14,5% (12% acquired) and a maximum residual sugar of 45 g/l. The maximum yield is 55hl/ha. They may not be released until April 30 of the year following the harvest

Grape Varieties: Sémillon, Sauvignon Blanc, Muscadelle and Sauvignon Gris

Soil type: Gravel, coarse sands over compacted limestone.

 

Barsac AOP – Established in 1936

Situated Northwest of Sauternes separated by the Cirons River. The wine produced in this appellation can be labelled Barsac or Sauternes, the climate there is misty in morning and nights, with a sun shining in the afternoon, helping the “noble” rot to develop. The grapes are hand-harvested in successive tries . The appellation contains 10 1855 classified growths and covers 465 Ha, and producing only sweet white wines

The minimum plantation density is 6,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 15% (12% acquired) and a maximum residual sugar of 45 g/l. The maximum yield is 25hl/ha.

Grape Varieties: Sémillon (dominant), Muscadelle, Sauvignon Blanc, Sauvignon Gris

Soil type: Clay, limestone or gravel.

 

Sauternes AOP – Established in 1936

Situated South of Bordeaux, it´s the most famous Bordeaux sweet white wine. The appellation covers 1,750 Ha on 5 communes, with an average production of 34,250 hl per year and producing only sweet white wines. The grapes are hand-harvested in successive tries, so fruit by fruit, taking only the overripe grapes touch by the “noble” rot. The climate is the same as in Barsac, the best plots are situated on light hills.

The minimum plantation density is 6,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 15% (12% acquired) and a maximum residual sugar of 45 g/l. The maximum yield is 25hl/ha. They may not be released until June 30 of the year following the harvest.

Grape Varieties Sémillon (dominant), Muscadelle, Sauvignon Blanc, Sauvignon Gris

Soil type: Gravel and pebbles that cover limestone streaked with veins of clay.

 

RIGHT BANK – BLAYE REGION

 

Blaye AOP – Côtes de Bordeaux – Established in 1936

Situated along the estuary, at the North of Bordeaux. The appellation covers about 6,100 Ha, with an average production of 315,000 hl per year and producing mostly red wine and also some white.

The minimum plantation density is 6,000 vines/Ha.

Wines produced must have a minimum alcohol potential of 12% and a maximum residual sugar of 3 g/l. The maximum yield is 48hl/ha. They may not be released until March 31^st of the year following the harvest

Grape Varieties:

Red: Minimum 50% of Cabernet Sauvignon, Cabernet Franc and Merlot (often 70%), and accessory varieties can be added as Malbec (Cot), a maximum of 15% of Petit Verdot and 10% of Carmenère.

White: Sauvignon Blanc, Sémillon, Muscadelle and accessories Ugni Blanc, Colombard

Soil type: Clay and limestone.

 

Côtes de Blaye AOP – Established in 1936

Situated in the North of Bordeaux, on hills and including small valleys. The appellation covers about 200 Ha, with an average production of 16,000 hl per year and producing only white wines.

The minimum plantation density is 4,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 10% and a maximum residual sugar of 4 g/l. The maximum yield is 60hl/ha.

Grape Varieties: from 60 to 90% of Colombard and Ugni Blanc, and combined with small amount of Sauvignon Blanc, Muscadelle, Sémillon and Sauvignon Gris.

Soil type: Clay & limestone, gravel.

 

COTES DE BORDEAUX – ENTRE DEUX MERS

 

Côtes de Bourg AOP – Established in 1936 (1941 for white wines)

 

Situated at the South of Blaye, this district contains some of the oldest vines of Bordeaux. The appellation covers about 3,850 Ha and 15 communes, with an average production of 130,000 hl per year and producing red and white wine.

The minimum plantation density is 4,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 10,5% and a maximum residual sugar of 4 g/l for whites and 3g/l for reds. The maximum yield is 60 hl/ha for whites and 54hl/ha for reds. They may not be released until April 1^st of the year following the harvest

 

Grape Varieties:

Red: Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec (Cot)

White: Sauvignon Blanc, Sémillon, Sauvignon Gris, Muscadelle, Colombard

Soil type: Strong clay limestone base with sandy gravel deposits and brown/red marl.

 

Côtes de Bordeaux AOP (Francs, Cadillac, Castillon, Blaye) – Established in 2008

Francs: Situated at the most eastern part of Bordeaux wine region, in the Libourne district, 50km from Bordeaux, this area got history back to the 6^th century, it is one of the smallest AOP. The appellation covers on 3 communes a total of 525 Ha, with an average production of 26,000 hl per year and producing mostly red wine, white wines are either sweet or dry.

 

Cadillac: A district with a long history, going back to the Conquest of Gaule by Julius Caesar and then the Romans, the very influenced by the British later on. And in the 18^th a Knight was send over to Louisiana with the wine. Situated 60 km along the right bank of the Garonne River, mainly composed of hills and valleys. An average area of 1,380 Ha, with an average production of 66,000 hl per year and producing mostly red wine, white wines are either sweet or dry.

Castillon: Situated at the South of Blaye, this district contains some of the oldest vines of Bordeaux. The appellation covers about 3,850 Ha and 15 communes, with an average production of 130,000 hl per year and producing red and white wine.

The minimum plantation density is 4,500 vines/Ha for Côtes de Bordeaux, Cadillac, Francs, Blaye and 5,000 vines/Ha for Castillon..

Wines produced must have a minimum alcohol potential of Côtes de Bordeaux: 11%, Côtes de Bordeaux red (with subzone designation): 11.5%, dry white “sec”: 10.5%, sweet white: 14.5% (12% acquired). And a maximum residual sugar of 3 g/l for red, 4 g/l dry white “sec”, and minimum of 51 g/l for sweet whites.

. The maximum yield is 55 hl/ha in Côtes de Bordeaux, 52 hl/ha in Côtes de Bordeaux Rouge (with subzone designation), 62 hl/ha for dry white “sec”, and 37 hl/ha for sweet white.

Grape varieties:

Red: Minimum 50% of combined Cabernet Sauvignon, Cabernet Franc and Merlot, and a maximum of 50% Malbec. Accessory varieties used are maximum 15% of combined Carmenere (maximum 10%) and Petit Verdot.

For Côtes de Bordeaux – Blaye White : Main grapes are Sauvignon Blanc, Sémillon, Muscadelle and Sauvignon Gris. And the accessory varieties are maximum 15% combined Ugni Blanc and Colombard.

For Côtes de Bordeaux – Francs Sweet White: the grapes need to be hand harvested and affected by botrytis or passerillage.

Soil type:

Francs : Primarily limestone covered of Agen molasses and Fronsac molasses, and clay.

Castillon: Clay and limestone with some sandstone with silt, sand and stones on the alluvial terrace

Cadillac: Well-drained dense and deep clay limestone or clay gravel slopes

Blaye: Clay and Limestone

 

Cadillac AOP – Established in 1973

Situated 60 km along the right bank of the Garonne River, mainly composed of hills and valleys. An average area of 185 Ha producing sweet white wines. The grapes need to be hand harvested and affected by botrytis or passerillage. The wines produced are really good value for money.

The minimum plantation density is 4,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 15% (12% acquired) and a minimum residual sugar of 51 g/l. The maximum yield is 37hl/ha. They may not be released until March 31^st of the year following the harvest

Grape Varieties: Sémillon, Muscadelle, Sauvignon Blanc, Sauvignon Gris

Soil type: Clay & limestone, gravel

 

Entre Deux Mers AOP – Established in 1937

Situated between the 2 rivers which are the Garonne and the Dordogne. The appellation covers 2700 Ha on 9 communes, with an average production of 140,000 hl per year and producing white wine only mostly dry and some sweet.

The minimum plantation density is 4,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 10,5% and a maximum residual sugar of 4 g/l. The maximum yield is 65 hl/ha. They may not be released until September 1^st of the year following the harvest

Grape Varieties:

Dry white: Minimum 70% combined Sauvignon Blanc, Muscadelle, Sémillon and Sauvignon Gris and as accessory varieties Merlot Blanc at maximum 30%, and Mauzac, Colombard, Ugni Blanc at maximum 10% all together.

For the blend: at least two principal varieties must be present, and accessory varieties may not represent more than 30% of the blend.

Soil type: Limestone, silica, gravel, alluvial deposit

 

Sainte Foy Bordeaux AOP – Established in 1937

Covering 19 villages, on hills and plateaux, the appellation covers 320 Ha.

The minimum plantation density is 4,500 vines/Ha.

For the sweet whites, the grapes need to be hand harvested and affected by botrytis or passerillage.

Wines produced must have a minimum alcohol potential of 10,5% for dry whites, 13.5% (11.5% acquired) for white “moelleux”, 15% (12% acquired)for white “liquoreux” and 11.5% for red.

For residual according to each style, dry white: max. 4 g/l, white “moelleux”: 17-45 g/l, white “liquoreux”: min. 51 g/l, red: max. 3 g/l

The maximum yield is for dry white: 60 hl/ha, white “moelleux”: 45 hl/ha, white “liquoreux”: 37 hl/h, red: 50 hl/ha.

Red and white “liquoreux” wines may not be released before March 31 of the year following the harvest

Grape Varieties:

White: Sec, Moelleux, and Liquoreux. Principal varieties used are minimum 85% combined Muscadelle, Sauvignon Blanc, Sauvignon Gris, and Sémillon and accessory varieties Colombard & Ugni Blanc and may not exceed 25% of the blend.

Red: Principal varieties are minimum 85% combined Cabernet Sauvignon, Cabernet Franc, Merlot, and Malbed and accessory varieties Petit Verdot and Carmenere (10% maximum)

Soil type: Clay limestone, light gravel, sand.

 

Loupiac AOP – Established in 1936

On small hills this AOP is produced on only one commune, a top sunshine, a very good drainage, and proximity to the Garonne river helps the Botrytis cinerea to develop. The appellation covers 344 Ha, with an average production of 12,550 hl per year and producing exclusively white wine, the grapes must be affected by the “noble rot” or passerillage, and hand harvested.

The minimum plantation density is 5,000 vines/Ha.

Wines produced must have a minimum alcohol potential of 14,5% (12% acquired) and a minimum residual sugar of 45 g/l. The maximum yield is 40hl/ha.

Grape Varieties: Sémillon (dominant), Muscadelle, Sauvignon Blanc, Sauvignon Gris

Soil type: Clay-limestone, light gravel.

 

Sainte Croix du Mont AOP – Established in 1936

A small AOP situated at 40km South of Bordeaux, facing the Sauternes, on steep hills. The appellation covers about 400 Ha with an average production of 15,000 Hl per year, and producing exclusively sweet white wine, the grapes must be affected by the “noble rot” or passerillage, and hand harvested.

The minimum plantation density is 5,000 vines/Ha.

Wines produced must have a minimum alcohol potential of 14,5% (12% acquired) and a minimum residual sugar of 45 g/l. The maximum yield is 40hl/ha.

Grape Varieties: Sémillon (dominant), Muscadelle, Sauvignon Blanc, Sauvignon Gris

Soil type: Clay-limestone, limestone.

 

Graves de Vayres AOP – Established in 1937

With a good reputation in the 19^th century, this AOP close to Fronsac, is situated close to the river and influenced by a micro climate. The appellation covers 550 Ha, with an average production of 25,000 hl per year and producing mostly red wines, and a small volume of white.

The minimum plantation density is 4,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 10,5% for dry whites, 11% (10,5% acquired) for whites, and 10,5% for reds. For the residual sugar the dry “sec” white and red wines must not exceed 4 g/l and the white must have a minimum of 4 g/l. The maximum yield is 50hl/ha for the white, 55hl/ha for the “sec” white and 53hl/ha for the red.

Red wines must not be releasd until September 1^st of the year following the harvest..

Grape Varieties:

White: Sémillon (dominant), Muscadelle, Sauvignon Blanc, Sauvignon Gris combined for minimum 65% and a maximum of 30% Merlot Blanc

Red: Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, Carmenere.

Soil type: Sand-gravel, sandy clay on some places, and a gravelly underground.

 

Côtes de Bordeaux Saint Macaire AOP – Established in 1937

Situated South of Bordeaux and are named for the medieval town of Saint Macaire. The appellation covers 65 Ha and producing exclusively white wine, for “liquoreux”the grapes must be affected by the “noble rot” or passerillage, and hand harvested. No chaptalization allowed for “liquoreux”.

The minimum plantation density is 4,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% for “sec”, 13.5% (11.5% acquired) for “moelleux”, and 16% (12% acquired) for “liquoreux”. The residual sugar is of maximum 4 g/l for “sec, between 34 – 45 g/l for “moelleux” and minimum 45g/l for “liquoreux”. The maximum yield is 55hl/ha for “sec”, 45hl/ha for “moelleux” and 37hl/ha for “liquoreux”.

Grape Varieties: Sémillon (dominant), Muscadelle, Sauvignon Blanc, Sauvignon Gris

Soil type: Clay-limestone, clay-sand.

 

RIGHT BANK – LIBOURNE REGION

 

Fronsac AOP – Established in 1937

Situated the border of the Dordogne and the Isle River, it is a really old vineyard, which had his glory in th 17^th century. The appellation covers 825 Ha, with an average production of 44,000 hl per year and producing red wine exclusively.

The minimum plantation density is 5,000 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 3 g/l. The maximum yield is 53hl/ha. They may not be released until September 1^st of the year following the harvest

Grape Varieties: A minimum of 80% (70% until 2015) combined Cabernet Sauvignon, Cabernet Franc, Merlot, and accessory varieties Petit Verdot (max 10%), Malbec (Cot), Carmenère

Soil type: Fronsac molasse, alluvial, clay limestone hills with rocks, chalk and clay deeper underground.

 

Canon Fronsac AOP – Established in 1939

Situated the border of the Dordogne and the Isle River, it is a really old vineyard like Fronsac sharing the same area in the East on 2 communes, very well known by the wine connoisseur. The appellation covers 280 Ha, with an average production of 22,400 hl per year and producing red wine exclusively.

The minimum plantation density is 5,000 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 3 g/l. The maximum yield is 53hl/ha. They may not be released until September 1^st of the year following the harvest

Grape Varieties: A minimum of 80% (70% until 2015) combined Cabernet Sauvignon, Cabernet Franc, Merlot, and accessory varieties Petit Verdot (max 10%), Malbec (Cot), Carmenère

Soil type Fronsac molasse, alluvial, clay limestone hills with rocks, chalk and clay deeper underground.

 

Pomerol & Lalalande de Pomerol AOP – Established in 1936

Situated in the hearth of the Libourne region, 50km from Bordeaux, the vineyard dates back to the Roman time .The appellations cover around 900 Ha, with an average production of 41,000 hl per year and producing exclusively red wine.

The minimum plantation density is 5,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 2 g/l. The maximum yield is 49 hl/ha for Pomerol and 53 hl/ha for Lalande de Pomerol. They may not be released until November 15 for Pomerol AOP and March 31 for Lalande de Pomerol AOP of the year following the harvest.

Grape Varieties:

Pomerol AOP: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec (Cot)

Lalande de Pomerol: main varieties counting for at least 70% of the blend Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec (Cot) and as accessory varieties maximum 10% combined Carmenere and Petit Verdot.

Soil type: Surface of stones and sandy deposits mixed with iron oxides (crasse de fer) in Pomerol & ideal mix of clay, stones and sand in Lalande de Pomerol

 

Saint Emilion AOP & Grand Cru AOP – Established in 1936 (1954 for Grand Cru AOP)

Situated on the East of Bordeaux, this place is registered on the Unesco World Heritage. Close to the Dordogne River, the climate is temperate. The appellations cover about 5,400 Ha, with an average production of 51,000 hl per year and producing only red wine. For the classification Saint Emilion Grand Cru AOP is Grand Cru Classé, Premier Grand Cru Classé B, Premier Grand Cru Classé A according to soil quality, exposition, age, concentration, going through a tasting panel and updated every 10 years. Also, the yield is more limited and maturation minimum of 12 months in barrel.

The minimum plantation density is 5,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% for Saint Emilion AOP and 11,5% for Grand Cru AOP and a maximum residual sugar of 3 g/l. The maximum yield is 53hl/ha for Saint Emilion AOP and 46hl/ha for Grand Cru AOP. They may not be released until April 15 (for Saint Emilion AOP) & May 15 (for Grand Cru AOP) of the year following the harvest.

Grape Varieties: Merlot (dominant), Cabernet Sauvignon, Cabernet Franc, Malbec (Cot), Carmenère and maximum 10% Petit Verdot

Soil type: Center: limestone plateau surrounded by chalky soils with clay (Fronsac molasses) and silt. Northwest: sandy layer covering mostly clay soils. Dordogne Valley (south): Lighter soils with alluvial stones and sand.

 

Lussac Saint Emilion – Established in 1936

A satellite of Saint Emilion. The appellation covers 1,440 Ha, with an average production of 85,000 hl per year and producing only red wine.

The minimum plantation density is 5,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 3 g/l. The maximum yield is 53hl/ha. They may not be released until April 15 of the year following the harvest

Grape Varieties: Minimum of 90% Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec and a maximum of 10% Petit Verdot and Carmenère combined.

Soil type: Gravel plateau in the west, cooler clay soils in the north, and clay gravel valleys, sandy plateau, clay limestone hillsides.

 

Montagne Saint Emilion – Established in 1936

A satellite of Saint Emilion. The appellation covers 1,500 Ha, with an average production of 91,000 hl per year and producing only red wine.

The minimum plantation density is 5,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 3 g/l. The maximum yield is 53hl/ha. They may not be released until March 31^st of the year following the harvest

Grape Varieties: Minimum of 90% Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec and a maximum of Petit Verdot and Carmenère combined.

Soil type: Gravel plateau in the west, cooler clay soils in the north, and clay gravel valleys, sandy plateau, clay limestone hillsides.

 

Lussac Saint Emilion – Established in 1936

A satellite of Saint Emilion. The appellation covers 1,440 Ha, with an average production of 85,000 hl per year and producing only red wine.

The minimum plantation density is 5,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 3 g/l. The maximum yield is 53hl/ha. They may not be released until April 15 of the year following the harvest

Grape Varieties: Minimum of 90% Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec and a maximum of 10% Petit Verdot and Carmenère combined.

Soil type: Limestone and clay limestone soils on a thick and compact layer of porous asteriated limestone with gravel and sandy soils.

 

Saint Georges Saint Emilion – Established in 1936

A satellite of Saint Emilion. The appellation covers 200 Ha, with an average production of 11,500 hl per year and producing only red wine.

The minimum plantation density is 5,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 3 g/l. The maximum yield is 53hl/ha. They may not be released until March 15 of the year following the harvest

Grape Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec and Petit Verdot and Carmenère.

Soil type: Gravel plateau in the west, cooler clay soils in the north, and clay gravel valleys, sandy plateau, clay limestone hillsides.

 

Puisseguin Saint Emilion – Established in 1936

A satellite of Saint Emilion. The appellation covers 740 Ha, with an average production of 42,00 hl per year and producing only red wine.

The minimum plantation density is 5,500 vines/Ha.

Wines produced must have a minimum alcohol potential of 11% and a maximum residual sugar of 3 g/l. The maximum yield is 53hl/ha. They may not be released until April 15 of the year following the harvest

Grape Varieties: Minimum of 90% Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec and a maximum of 10% Petit Verdot and Carmenère combined.

Soil type: Clay-limestone mix.

 

Copyright © Vindeling.com

Thanks a lot to the CIVB for the pictures and maps – Copyright © CIVB