The legacy of the 1855 Bordeaux Wine Classification and global rankings

• Wine classifications serve as guides to quality standards, geographical origins, and historical context.
• The 1855 Bordeaux Classification continues to serve as a touchstone that has shaped not only Bordeaux but also global perceptions of what constitutes a ‘fine wine’.
• Wine-producing regions worldwide have developed their own unique classification frameworks, based on quality, price, and terroir.

The classifications of fine wines provide an intriguing labyrinth of quality markers, geographic indicators, and historic relevance. Among the most iconic of these is the 1855 Bordeaux Classification – a system that has endured for over a century and a half. In contrast, the dynamic Saint-Émilion classification demonstrates the capacity for change within the realm of wine classifications. This article delves into these iconic French systems and other similar classifications in countries such as Germany, Italy, and Portugal.

The enduring legacy of the 1855 Bordeaux Classification

Commissioned by Napoleon III for the Exposition Universelle de Paris, the Bordeaux Wine Official Classification of 1855 set the gold standard for wine classifications. Designed to rank the finest wines of Bordeaux – from Médoc, Sauternes, and Barsac – the classification ranges from ‘First Growth’ to ‘Fifth Growth’, based on both quality and trading price. With only one significant modification since its inception – the promotion of Château Mouton Rothschild to First Growth in 1973 – the classification remains a cornerstone in the world of fine wine.

The classification has been both praised for its impact on the wine industry and criticised for its rigidity, given that it reflects a snapshot of quality from more than a century and a half ago. The global wine exchange, Liv-ex, has created a similar classification that uses price alone to determine a hierarchy of the leading fine wine labels in the market.

The Saint-Émilion Classification

In contrast to the static nature of the 1855 Classification, the Saint-Émilion region in Bordeaux has a more dynamic approach to ranking its wines. Established in 1955, the Saint-Émilion Classification is updated approximately every ten years. This system classifies wineries into tiers: Grand Cru Classé A, Grand Cru Classé B, and Grand Cru Classé.

Unlike the 1855 Classification, which is set in stone for the most part, the Saint-Émilion system allows for upward or downward mobility, giving wineries an incentive for continuous improvement.

Nonetheless, the classification has also faced controversy when three leading estates with ‘Premier Grand Cru Classé A’ status – Châteaux Ausone, Cheval Blanc and Angélus – withdrew from the rankings last year.

Classifications beyond Bordeaux 

Burgundy’s Cru System

Unlike Bordeaux, where the 1855 Classification ranks specific châteaux or estates, Burgundy’s Cru System classifies individual vineyards by assessing their terroir (Grand Cru, Premier Cru, Village, Regional).

Even vineyards that are right next to each other but separated by a road or a wall may be classified differently. The terroir is believed to impart specific qualities to the wine, with soil composition, slope, and sun exposure all playing a role.

While the 1855 Bordeaux Classification has changed very little since its inception, Burgundy’s Cru System is more fluid. Vineyards can be promoted or demoted based on ongoing assessments of quality, although changes are relatively rare and usually occur over long periods.

The Burgundy Cru System has been highly influential and is seen as a precursor to many New World terroir-based classifications. However, it’s not without its critics. Some argue that focusing solely on terroir might overlook the skills and contributions of individual winemakers.

Germany’s VDP Classification

The Verband Deutscher Prädikatsweingüter (VDP) has developed a system somewhat inspired by Burgundy. The top tier of this system, the Grosse Lage (Great Growth), designates vineyards with the highest quality potential, followed by Erste Lage (First Growth).

Italy’s Barolo and Barbaresco Cru vineyards

In Italy’s famed Barolo and Barbaresco regions, vineyards are often termed ‘cru’, reflecting the particular characteristics of the terroir. Unlike Bordeaux’s 1855 classification, there isn’t a formal hierarchy, but the cru system nonetheless signifies a level of quality and prestige.

Portugal’s Douro Classification

One of the oldest classification systems for wine comes from Portugal’s Douro region, known for Port wine. Established as early as 1756, this classification focuses on the quality of the grape-growing land, making it an early precursor to the concept of terroir.

Concluding thoughts

In the ever-evolving world of fine wine, the 1855 Bordeaux Classification continues to serve as a touchstone that has shaped not only the Bordeaux region but also global perceptions of what constitutes a ‘fine wine’. By contrast, the more dynamic systems like the Saint-Émilion rankings and Burgundy’s Cru system offer a flexible approach that accommodates change and encourages ongoing excellence. As the article explored, wine-producing regions worldwide have developed their own unique classification frameworks, each adding a different flavor to this complex narrative. Whether these systems will adapt to the challenges of climate change, evolving consumer tastes, and other modern factors remains to be seen, but what is clear is their enduring impact on how we appreciate, value, and ultimately, enjoy wine.

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