Bordeaux Wine Classification
A little Story….
The 1855 Classification was created to present the most famous Bordeaux wines at the Paris Universal exhibition. The responsibility for drawing it up was given by the Bordeaux Chamber of Commerce to the Bordeaux Trade Brokers. The idea was to establish a classification based on many years of trade experience.
The classification was the confirmation of an existing market and the evolution over more than a century
First Growth
Second Growth
Third Growth
Forth Growth
Fifth Growth
Pessac Leognan
Saint-Emilion
Sauternes
Barsac
-
First Growth
Chateau Haut-Brion, Pessac-Leognan
Chateau Lafite-Rothschild, Pauillac
Chateau Latour, Pauillac
Chateau Margaux, Margaux
Chateau Mouton-Rothschild, Pauillac
-
Second Growth
Chateau Brane-Cantenac, Margaux
Chateau Cos-D’Estournel, Saint-Estephe
Chateau Ducru-Beaucaillou, Saint-Julien
Chateau Dufort-Vivens, Margaux
Chateau Gruaud-Larose, Saint-Julien
Chateau Lascombes, Margaux
Chateau Leoville-Barton, Saint-Julien
Chateau Leoville-Las-Cases, Saint-Julien
Chateau Leoville-Poyferre, Saint-Julien
Chateau Montrose, Saint-Estephe
Chateau Pichon-Longueville Baron de Pichon, Pauillac
Chateau Pichon-Longueville Comtesse de Lalande, Pauillac
Chateau Rauzan-Segla, Margaux
Chateau Rauzan-Gassies, Margaux
-
Third Growth
Chateau Boyd-Cantenac, Margaux
Chateau Calon-Segur, Saint-Estephe
Chateau Cantenac-Brown, Margaux
Chateau Desmirail, Margaux
Chateau Ferriere, Margaux
Chateau Giscours, Margaux
Chateau D’Issan, Margaux
Chateau Kirwan, Margaux
Chateau Lagrange, Saint-Julien
Chateau La Lagune, Haut-Medoc
Chateau Langoa-Barton, Saint-Julien
Chateau Malescot Saint-Exupery, Margaux
Chateau Marquis d’Alesme-Becker, Margaux
Chateau Palmer, Margaux
-
Forth Growth
Chateau Beychevelle, Saint-Julien
Chateau Branaire-Ducru, Saint-Julien
Chateau Duhart-Milon, Pauillac
Chateau Lafon-Rochet, Saint-Estephe
Chateau Marquis-de-Terme, Margaux
Chateau Pouget, Margaux
Chateau Prieure-Lichine, Margaux
Chateau Saint-Pierre, Saint-Julien
Chateau Talbot, Saint-Julien
Chateau La Tour-Carnet, Haut-Medoc
-
Fifth Growth
Chateau Batailley, Pauillac
Chateau Belgrave, Haut-Medoc
Chateau Camensac, Haut-Medoc
Chateau Cantemerle, Haut-Medoc
Chateau Clerc-Milon, Pauillac
Chateau Cos-Labory, Saint-Estephe
Chateau Croizet-Bages, Pauillac
Chateau D’Armailhac, Pauillac
Chateau Dauzac, Labarde
Chateau Du Tertre, Margaux
Chateau Grand-Puy-Ducasse, Pauillac
Chateau Grand-Puy-Lacoste, Pauillac
Chateau Haut-Bages-Liberal, Pauillac
Chateau Haut-Batailley, Pauillac
Chateau Lynch-Bages, Pauillac
Chateau Lynch-Moussas, Pauillac
Chateau Pedesclaux, Pauillac
Chateau Pontet-Canet, Pauillac
-
Pessac-Leognan
On the very doorstep of Bordeaux where the inhabitants of Bordeaux quite naturally planted the first vines, 16 properties received recognition in 1953 and 1959. This classification came a century after that of the Medoc and was established according to the same criteria. The concept came from the Graves Wine Syndicate, the task being given to a committee of wine brokers by the Institu National des Appelations d’Origine Controlee (INAO). As a result of this classification the Chateau Haut-Brion kept its title of Premier Cru Classe 1855 (together with the Medoc Growths) and the other growths obtained the right to put “Cru Classé” “Classified Growth” on their labels. The great Bordeaux grape varieties thrive o this unique soil, with its deep layers of gravel. The red are mainly Cabernet Sauvignon and Merlot, and the whites Sauvignon and Semillon. Their complexity and elegance develop with the passing years.
Chateau Bouscaut
Chateau Carbonnieux
Domaine de Chevalier
Chateau Couhins
Chateau Couhins-Lurton
Chateau Fieuzal
Chateau Haut-Bailly
Chateau Laville Haut-Brion
Chateau Malartic-Lagraviere
Chateau La Mission-Haut-Brion
Chateau Olivier
Chateau Pape Clement
Chateau Smith-Haut-Lafitte
Chateau La Tour Haut-Brion
Chateau Latour Martillac
-
Saint-Emilion First Growth Classified A
Chateau Ausone
Chateau Cheval Blanc
-
Saint-Emilion First Growth Classified B
Chateau Angelus
Chateau Beau-Sejour Becot
Chateau Beausejour Duffau-Lagarrosse
Chateau Belair
Chateau Canon
Chateau Figeac
Chateau La Gaffeliere
Chateau Magdelaine
Chateau Pavie
Chateau Trottevieille
Chateau Clos Fourtet
-
Saint-Emilion Growth Classified
Chateau Balestard La Tonnelle
Chateau Bellevue
Chateau Bergat
Chateau Berliquet
Chateau Cadet-Bon
Chateau Cadet-Piola
Chateau Canon La Gaffeliere
Chateau Cap de Mourlin
Chateau Chauvin
Chateau Corbin
Chateau Corbin-Michotte
Chateau Cure Bon
Chateau Dassault
Chateau Faurie-De-Souchard
Chateau Fonplegade
Chateau Fonroque
Chateau Franc Mayne
Chateau Grand Mayne
Chateau Grand Pontet
Chateau Guadet Saint Julien
Chateau Haut Corbin
Chateau Haut Sarpe
Chateau L’Arrosee
Chateau La Clotte
Chateau La Clusiere
Chateau La Couspaude
Chateau La Dominique
Chateau La Serre
Chateau La Tour du Pin Figeac (Giraud Belivier)
Chateau La Tour du Pin Figeac (J-M. Moueix)
Chateau La Tour Figeac
Chateau Lamarzelle
Chateau Laniote
Chateau Larcis Ducasse
Chateau Larmande
Chateau Laroque
Chateau Laroze
Chateau Le Prieure
Chateau Les Grandes Murailles
Chateau Matras
Chateau Moulin du Cadet
Chateau Pavie Decesse
Chateau Pavie Macquin
Chateau Petit Faurie de Soutard
Chateau Ripeau
Chateau Saint-Georges Cote Pavie
Chateau Soutard
Chateau Tertre Daugay
Chateau Troplong-Mondot
Chateau Villemaurine
Chateau Yon-Figeac
Chateau Clos de L’Oratoire
Chateau Clos des Jacobins
Chateau Clos Saint-Martin
Chateau Couvent des Jacobins
-
Sauternes
Sauternes and Barsac offer a host of surprising aromas: honey, apricots, quince, lime, grilled almond, mint, spices, vanilla, peach, lilac, acacia and angelica. They offer smoothness, softness, balance between sweetness and acidity. These sweet wines are ideal for all kind of foods, whether they be sweet, strong, spicy, subtle, grilled or roast. For this incredibly complex and fleshy wine. Sauternes and Barsac are perfect with foie gras, asparagus, eels in garlic, turbot, roast chicken, breasts of free range poulard served with acacia honey, ginger and sauteed vegetables, blue cheeses, strong, savoury Roquefort are all excellent with Sauternes and Barsac wines, just as goat’s cheese from the Pyrenees and apple and fig puff pastry or pies. It is recommended to serve the Sauternes and Barsac chilled but not iced between 10°-12° C an hour or two before in the door of the refrigerator should be enough. An open bottle can be kept for a few days without harm if it is re-corked and kept in the refrigerator. A somewhat over-dogmatic rule says that younger wines should be drunk before the older. Some vintages are light and others powerful, the lighter wine should be served first even if it is older.
-
Sauternes, First Growth Superieur
Chateau d’Yquem -
Sauternes, First Growth Classified
Chateau Clos Haut-Peyraguey
Chateau La Tour Blanche
Chateau de Rayne Vigneau
Chateau Sigalas Rabaud -
Sauternes, Second Growth Classified
Chateau De Malle
Chateau Filhot
Chateau Lamothe-Despujols
Chateau Lamothe-Guignard -
Sauternes
Chateau D’Armajan des Ormes
Chateau D’Arche Pugneau
Chateau Bastor Lamontagne
Chateau Clos Dady
Chateau Clos Haut-Peyraguey
Chateau Laville
Chateau L’Agnet la Carriere
Chateau Lamourette
Chateau Les Justices
Chateau Mauras
Chateau Raymond Lafon
Chateau Saint-Amand
Domaine de Carbonnieux
-
Barsac
First Growth
Chateau Climens
Second Growth
Chateau Broustet
Chateau Caillou
Chateau de Myrat
Chateau Nairac
Barsac
Chateau Liot
Chateau Mont-Joye
Chateau Saint-Marc
Chateau Saint-Vincent
Chateau Simon
With Courtesy of:
-
Conseil des Grands Crus Classes du Medoc
http://www.crus-classes.com
-
Conseil des Vins du Medoc
http://www.vins-medoc.com -
Conseil Interprofessionnel du Vin de Bordeaux
http://www.vins-bordeaux.fr -
Conseils des Vin de Graves
http://www.vins-graves.com
