The Grand Cru Classé on a Saint-Émilion wine label is not just a marketing tool anyone can put on, this is a tiered system not too different from that of Burgundy’s appellations. Yet where Burgundy allocates by plot, Saint-Émilion allocates by chateau.
Where most Bordeaux regions stopped at the AOC designation in 1936, the winemakers of Saint-Émilion were looking for something even more finite to ensure both quality and reputation are upheld for decades and centuries to come. In 1955 the Institut National de l’Origine et de la Qualité (INAO) established this classification at the request of the Union for the Defence of the Saint-Émilion Grand Cru Appellation.
How are they Classified?
As mentioned above, the classification system is not focused on a single wine but a Chateau as a whole. It is not simply a 100 point rating on one vintage of one cuvee, this is a long and focused process that allows for a deeper understanding of how a winemaker has been performing over several vintages and how they have responded to each vintage’s nuances.
The tasting process takes place over several months by over 40 wine experts. Gilles de Revel, professor Institut des Sciences de la Vigne et du Vin and Honorary Dean of the Faculty of Oenology, selects the experts that participate in the tasting and then guides them through the process to ensure a complete understanding of the wines they are sampling and ensure an unbiased environment. A minimum of ten years is required to be a tasting expert for the Grand Cru Classé wines, with experienced individuals from sommeliers to wine professors, oenologists to laboratory leads. All experts undergo specific training in two steps, a general introduction to the wines outlining the grading process and what must be considered. Then a more focused session on old vintages and the impact changing climates may have on a wine’s ability to age.
Following the tasting, several other elements are considered, such as reputation of the Chateau, the terroir on which the vines are grown, and the methods of winemaking and viticulture. Points are allocated and determined by the Bureau Veritas then submitted to the Committee of Classification to gain a final mark.
Grands Crus Classés (minimum score of 14/20 required):
- Tasting: 50% of the final score
- Reputation (advertising, distribution and value): 20% of the final score
- Winery and terroirs (property tax base, uniformity, terroirs): 20% of the final score
- Methods used in winegrowing and oenology: 10% of the final score
Premiers Grands Crus Classés (minimum score of 16/20 required):
- Tasting: 50% of the final score
- Reputation (advertising, distribution, value): 35% of the final score
- Winery and terroirs (property tax base, uniformity, terroirs): 10% of the final score
- Methods used in winegrowing and oenology: 5% of the final score
- Only chateaux already admitted as a Grand Cru Classé can be considered for Premier Grand Cru Classé.
As you can see, beyond the tasting element there is still 50% of the score that is drawn from the chateau’s practices. Where winemakers in other regions can hide their lack of sustainability behind their final product, Saint-Emilion winemakers show their heart on their sleeve for this classification. Ensuring the best viticultural practices are in place year round, building plans for longevity and sustainability, these are all important to this classification. For the winemakers with a vision for the future, it is obvious that with more care taken today in the vineyards, the more consistent the quality of wines will be in the years to come. The Saint-Emilion Committee have acknowledged this by including it in their classification evaluation, fostering a positive attitude towards organic and biodynamic practices.
What is an interesting prong to the evaluation is the inclusion of reputation and how a brand is considered by the rest of the wine community nationally and internationally. Proactive chateaux that push for critics to taste their wine and reach out to newer wine drinking communities around the world are increasing the reputation of Saint-Emilion regularly and therefore looked upon favourably. If a chateau gets bad reviews or is reflected upon as conducting mispractice with pricing or distribution, it can weigh heavily on the classification evaluation. All things are considered in this process, it is not simply a blind tasting of random wines.
Regular Re-Classifying
Since 1955 with the introduction of the classifications, there have been a further 6 updates in 1969, 1986, 1996, 2006, 2012 and 2022. By reviewing the list of classified Chateaux every ten years ensures quality is addressed and winemakers held accountable for representing the classification they are honoured with.
Being a requirement written into the classification from the start, reviews every decade helps foster healthy competition. Spurred on to ensure every vintage is of high quality, the teams at the chateaux work hard to continually develop an understanding of their terroir, research how to manage different climatic conditions, and further building outreach beyond the borders of Bordeaux. If there is a chance of losing your classification, every effort would be made to keep it. Then on the flip side, those of the Grand Cru Classe tier may set themselves the goal to reach Premier Grand Cru Classe at the next revision. It is a positive cycle among all winemakers of the region, uplifting the quality as a whole.
Our Classified Wines:
Premier Grand Cru Class: Belair-Monange, Troplong-Mondot
Grand Cru Classe: Saint-Georges Côte-Pavie
Get more details: https://vins-saint-emilion.com/en/welcome-in-the-vineyard/saint-emilion-wine-classification/