The five classifications of Bordeaux wines
Bordeaux introduced the very notion of wine classification back in 1855, under Napoleon III — a system that has since become a global benchmark for quality and prestige. The principle of crus classés perfectly captures the meeting point between a terroir’s identity and the craftsmanship passed down through generations, all in service of excellence.
It’s worth noting, however, that the absence of a classification does not prevent an appellation or an estate from producing truly great wines.
The 1855 Classification of Bordeaux Wines
The Grands Crus Classés of 1855 were born out of a need that was as pressing… as it was imperial.
For the Paris Universal Exhibition of 1855, Napoleon III wanted to showcase the very best of France’s vineyards. To do so, he asked Bordeaux’s wine brokers to establish a clear, structured ranking of their finest wines.
The Graves classification
The Crus Classés of Graves embody a long‑standing tradition of excellence.
Just outside Bordeaux, the Graves region is the birthplace of the city’s winemaking heritage. It owes its name to its distinctive gravelly soils — a mix of sand, pebbles and clay — which have shaped its identity for centuries. On these terroirs, renowned wines have been crafted for generations.
The saint-Emilion classification
The idea behind the Saint‑Émilion classification is twofold: to showcase the appellation’s terroirs and wines, while upholding its uncompromising culture of excellence.
Revised every decade, the system encourages local estates to push themselves continually, embracing a mindset of constant improvement and self‑reflection.
The Crus Bourgeois du Médoc classification
The Crus Bourgeois of the Médoc form a family of châteaux united by shared values: a commitment to consistent quality, responsible viticulture and accessible pricing.
All of them produce red wines that express the diversity of Médoc’s terroirs and the richness of its eight AOPs.
The Cru Artisans classification
Here, great wines and true craftsmanship go hand in hand.
The notion of Crus Artisans is far from new — in fact, it spans more than 150 years. In the 19th century, many craftsmen in the Médoc countryside — wheelwrights, blacksmiths, coopers, carpenters, bakers and others — owned small vineyard parcels that they cultivated themselves. This unique form of artisanal winemaking deserved its own identity… and its own classification.
