Saint Emilion Classification: A Collector's Guide
Updated
Collectors researching the Saint Emilion classification usually want two answers. How does the ranking work, and what does it mean for a bottle? The Saint-Émilion classification is a distinct system within the Bordeaux wine region. It ranks estates differently from the 1855 Classification of Médoc. It also differs from the geographically focused system of Burgundy. The 1855 classification is producer-driven and awarded to individual châteaux. The Burgundy classification assigns status to specific vineyard sites regardless of the producer. Understanding these differences is crucial for collectors navigating the fine wine market. Cabernet Franc is a red grape variety originating from France's Loire Valley. It has a strong link to Saint-Émilion. It sometimes appears there under the synonym "Bouchet Saint-Emilion."
How does the Saint-Émilion classification differ from the 1855 Bordeaux classification?
Emperor Napoleon III requested the 1855 Bordeaux Wine Official Classification for the 1855 Exposition Universelle de Paris. It ranked wines based on a château's reputation and trading price. This system primarily classified red wines from the Médoc region. Château Haut-Brion from Graves was the sole exception. White wines were then considered less important than red. They covered only sweet varieties from Sauternes and Barsac. This classification has seen minimal change since its inception. Cantemerle joined the list as a fifth growth in 1856. Château Mouton Rothschild rose from a second growth to a first growth in 1973. That followed decades of lobbying. Château Dubignon, a third growth from Margaux, was dissolved in 1960. Critics have noted that the 1855 Classification became outdated. In their view it "does not provide an accurate guide to the quality of the wines being made on each estate."
Vineyard parcels have expanded, shrunk, and been divided without reclassification. The "likely negative impact on prices for any downgraded châteaux and the 1855 establishment's political muscle" are cited as reasons for the lack of revisions.
The Saint-Émilion classification operates as a separate system within the broader Bordeaux region. It stands apart from this historically rigid Médoc classification. The 1855 classification focuses on the château. The Saint-Émilion classification has its own criteria and structure. For collectors buying at auction, these classification differences matter. Recognizing them leads to informed decisions about value and potential. You can learn more about the process in our guide on how to buy wine at auction.
How does the Saint-Émilion classification compare to Burgundy's system?
Burgundy's wine classification system offers a stark contrast. The 1855 Bordeaux classification takes a producer-driven approach. In Burgundy, classifications are "geographically focused," meaning "A specific vineyard or region will bear a given classification, regardless of the wine's producer,". This is different from Bordeaux, where "classifications are producer-driven and awarded to individual chateaux."
Burgundy's hierarchy, in descending order of quality, includes Grand Crus, Premier Crus, village appellations, and regional appellations. Grand Cru wines make up 2% of production at 35 hectoliters per hectare (hl/ha). They suit cellaring, typically needing five to seven years of aging. The best examples keep for more than 15 years. Premier Cru wines account for 12% of production at 45 hl/ha. They often need three to five years of aging. Village appellation wines make up 36% of production at 50 hl/ha. They are ready to drink two to four years after release. Regional appellation wines come from larger areas. They are typically for immediate consumption within three years.
Producers in Burgundy may declassify their wine to a lower-ranked appellation if they choose. One example is selling a Grand Cru wine as a Premier Cru. This practice usually leads to a lower price. It can also allow a producer to maintain a higher average price for their top-tier wines. To do that, the producer includes only older vines in the Grand Cru bottlings. The Saint-Émilion classification sits within Bordeaux. It maintains its own distinct system. You can explore it further by viewing classified St-Émilion estates incl. Cheval Blanc. For a broader view of the region, consult our Bordeaux map.
What grape varieties are associated with Saint-Émilion wines?
Red grape varieties shape a region's wine. They are fundamental to its style and classification. In the context of Saint-Émilion, Cabernet Franc is a significant red grape. Cabernet Franc originates from France's Loire Valley. The same entry gives several synonyms, including "Bouchet Saint-Emilion." This direct association highlights its historical presence and importance in the region.
Merlot is another prominent red grape variety from France, also listed. We record 260,000 hectares of it cultivated in 2004, against 36,000 hectares of Cabernet Franc in France. The mention of "Bouchet Saint-Emilion" as a synonym for Cabernet Franc strongly links this grape to the appellation. The primary grape varieties are worth knowing. They give insight into the character of wines from a specific classification.
Classification Comparison: 1855 Bordeaux vs. Burgundy
To illustrate the differences in classification philosophies, consider this comparison between the 1855 Bordeaux Classification and the Burgundy classification system:
| Feature | 1855 Bordeaux Classification | Burgundy Classification |
|---|---|---|
| What is ranked | Individual châteaux, and the classification is producer-driven | A specific vineyard or region, regardless of the wine's producer |
| Basis of the original ranking | A château's reputation and trading price | Terroir: the area of origin and which of the region's 400 types of soil the grapes are grown in |
| Tiers | First to fifth growths | Grand Cru, Premier Cru, village appellations, regional appellations |
| Wines covered | Red wines from the Médoc, with Château Haut-Brion of Graves the sole exception, plus the sweet whites of Sauternes and Barsac | Reds and whites across the region, with every Grand Cru vineyard except Chablis Grand Cru sited in the Côte d'Or |
How do wine classifications impact value and aging potential?
Wine classifications play a role in how collectors perceive and value wines. That includes the saint emilion classification. In Burgundy, for example, Grand Cru wines are "generally produced in a style meant for cellaring, and typically need to be aged a minimum of five to seven years,". The best examples are capable of being kept "for more than 15 years." Premier Cru wines "often should be aged three to five years," and even Village wines "can be consumed two to four years after the release date," though some may keep longer. This suggests a direct correlation between classification tier and recommended aging potential.
However, British wine critic Jancis Robinson cautions that "price is an extremely unreliable guide", as quoted. She adds that "what a wine sells for often has more to do with advertising hype and marketing decisions than the quality contained in the bottle." Grand Crus often command high prices. Village-level wines from top producers can be found at lower price points. For collectors, the nuances of each classification system matter, including the saint emilion classification. They help in identifying wines that align with your investment goals and drinking preferences. Our fine wine investment guide offers further insights into this market. You can also monitor the broader market trends through our live fine wine market index.
What information is compulsory on a wine label?
Certain information must appear on a wine label whatever its classification. International standards require it. The OIV's International Standard for the Labelling of Wines outlines several compulsory pieces of information. These include the "Appellation of origin or Geographical indication," which is where classifications like the saint emilion classification appear.
Other mandatory details include "Information on alcoholic strength," "Information on substances known to cause hypersensitivity, including allergies," "Net contents," "The country of origin," "The name and address of the person responsible for pre-packages," and "Batch identification," according to the OIV. This ensures transparency and provides essential details for consumers and collectors. Understanding these label requirements can also help you assess a bottle's condition. Our guide to wine ullage levels explained goes further.
The intricacies of classifications like the saint emilion classification are worth learning. They let you make more informed decisions for your collection. To compare specific wines and their characteristics side-by-side, use our wine comparison tool.