Bordeaux is a region of such tremendous diversity in geography, soil, weather, and winemaking tradition that it produces a myriad of wines, each with a unique character. The range of Bordeaux wines is reflected in its 57 appellations, 61 grand cru classés, more than 9,000 wine-producing châteaux, and 13,000 wine growers. Bordeaux is the largest fine-wine producing region on earth.

The Bordeaux wine region was initially admired for its sweet white wines from the sub-region of Sauternes. The wine had prestigious clientele, including Thomas Jefferson, during an era when sweet white wines were more popular than dry reds. Rosé was also popular in the 18th century, particularly with the English, who called it “claret” due to the wines translucent red colour. The English still refer to a red Bordeaux as claret, although today it must originate from the Côtes de Bordeaux and therefore one of 37 listed villages.

It wasn’t until the mid-19th century that red Bordeaux wines became well-known. The dramatic moment of this transformation was an official decree that classified the top producers of the day. The edict, now deemed the ‘1855 Classification’, identified the best producers in the region and ranked them from 5th to first. The classifications are commonly known as “classed growths” and there has only been one change to the classification since its inception.