The Bordeaux and Bordeaux Supérieur appellations represent the largest surface area of fine wines in the world, with more than 50% of the Gironde vineyard and together totalling approximately 60,000 hectares. It is therefore difficult to define a single type of terroir, given the extent of the surface area. There is a very great diversity of soils. They may be composed of silica, quartz, limestone, clay or marl. They are often covered by a sandy layer with small rolled gravel, a kind of unifying element in this great multiplicity of terroirs. Together, these give the wines a unique style, with beautiful elegance and incredible aromatic complexity.
The Bordeaux appellation can be produced in three colours: red, white and rosé. The reds are the result of a blend of Merlot, Cabernet Franc and Cabernet Sauvignon, the traditional grape varieties of Bordeaux. Approachable from their youth, they possess a lovely tannic structure. The whites, from Sauvignon Blanc, Sémillon and Muscadelle, are floral, fresh and balanced. Zesty, they are dominated by citrus and finish on an aromatic note. The rosés, for which the same grape varieties as the reds are used, are renowned for their festive character. Fruity, floral and light, they are characterised by their freshness.
The AOC Bordeaux Supérieur wines are subject to stricter quality criteria than the AOC Bordeaux. The reds must in particular be aged for a minimum of 12 months before release and their yields are more restricted. With greater aromatic complexity, they reveal an expression of ripe fruit and woody notes. They have fine ageing potential. The whites are medium-sweet. They release a broad palette of fruity and floral aromas, fragrances that evolve into honeyed notes with age.
For red wine production, the traditional trio remains Merlot, Cabernet Franc and Cabernet Sauvignon. Merlot, the most widespread, is an early-ripening variety. Preferring cool soils, it brings colour and suppleness to the wine, as well as aromas of fleshy red fruits. Cabernet Sauvignon, a late ripener, prefers gravelly soils that return the warmth necessary for optimal ripening. It is synonymous with structure, vigorous tannins and black fruits. Its fragrances reveal the finesse of undergrowth with time. Finally, Cabernet Franc, the complementary variety in the blend, accentuates freshness and aromatic complexity.
For white wines, Sauvignon Blanc is generally the reference for dry styles. It oscillates between acidity, minerality, aromatic freshness and citrus notes. Sémillon, more dominant for medium-sweet and sweet wines, offers roundness and richness. Enhanced by noble rot, it is associated with notes of apricot and honey. Finally, Muscadelle, which represents no more than 10% of blends, brings musky and subtly floral notes.
While the Bordeaux and Bordeaux Supérieur appellations are often perceived as entry-level wines, they are home to many ambitious producers who draw the best from their terroirs. For importers and wine merchants worldwide, these appellations represent considerable commercial volume and excellent value for their clients. This segment is particularly dynamic in Asian, American and Northern European markets, where the Bordeaux name constitutes a powerful selling argument.
Would you like your domaine or your company to appear on this page? Featured listings are reserved for Wine BHM Pro Premium members.
Join the selection of producers on the platform.
Join the network*Featured listings are reserved for Pro Premium members, subject to terms and conditions.
