Section 3 · Still Wines of the World
Bordeaux
Bordeaux is the world's most famous fine wine region, and one of the most heavily tested on the WSET Level 3 exam. Understanding Bordeaux means understanding blending, the influence of maritime climate, and why the Left Bank and Right Bank produce fundamentally different wines from the same latitude.
Aroma kit focus: blackcurrant, cedar, plum, graphite, tobacco, green bell pepper, vanilla, honey
Why Bordeaux Matters
Bordeaux sits in south-west France on the Atlantic coast, straddling the Gironde estuary and the Garonne and Dordogne rivers. It is the largest fine wine region in France and produces more classified wine than any other region in the world.
For the exam, Bordeaux is important because it illustrates several key WSET themes at once: how climate and soil interact to determine grape selection, why blending is used (rather than single-variety bottling), how classification systems work, and how site-specific factors drive quality and price at the highest levels.
Bordeaux Wine Map
Tap or hover over any area to see its key details. The rivers divide Bordeaux into its three main zones.
Geography: Left Bank, Right Bank, and Entre-Deux-Mers
The rivers that flow through Bordeaux create a natural division that defines almost everything about the region's wines. When people talk about Bordeaux, they almost always mean one of three zones:
The Left Bank
West and south of the Gironde estuary and the Garonne river. This includes the Haut-Médoc (and its famous commune appellations: Pauillac, Margaux, Saint-Julien, Saint-Estèphe), as well as Pessac-Léognan and Graves to the south.
Soil: Deep gravel beds, deposited over millennia by the rivers. Gravel drains extremely well and retains heat, which helps Cabernet Sauvignon, a late-ripening variety, reach full maturity.
Dominant grape: Cabernet Sauvignon, blended with Merlot and sometimes Cabernet Franc and Petit Verdot.
Style: Structured, firm tannins, blackcurrant and cedar character, built to age. The best Left Bank wines can develop for decades.
The Right Bank
East of the Dordogne river. The most important appellations are Saint-Émilion and Pomerol.
Soil: Predominantly clay and limestone, with some gravel and sand. Clay retains water and is cooler than gravel, which suits Merlot, an earlier-ripening variety that thrives in these conditions.
Dominant grape: Merlot, blended with Cabernet Franc. Cabernet Sauvignon is rarely used here because it struggles to ripen fully in the cooler clay soils.
Style: Rounder, softer tannins, plum and red fruit character, more approachable in youth. Still capable of significant ageing at the top level.
Entre-Deux-Mers
The large area between the two rivers. This appellation can only produce dry white wines: this is an important exam detail. Any red wine made in this area must be labelled as AC Bordeaux or Bordeaux Supérieur, not Entre-Deux-Mers.
The whites (Sauvignon Blanc and Sémillon blends) are typically fresh, crisp, and good value. This is also where a large volume of everyday red Bordeaux is produced, representing the entry point for the region.
Côtes de Bordeaux
A group of appellations along the hillsides of Bordeaux's rivers, including Blaye Côtes de Bordeaux, Cadillac Côtes de Bordeaux, Castillon Côtes de Bordeaux, and Francs Côtes de Bordeaux. These are predominantly Merlot-based reds offering excellent value. The hillside vineyards often have good drainage and sun exposure, producing wines with more character than generic AC Bordeaux at modest prices.
Exam Angle
If the exam asks you to compare Left Bank and Right Bank Bordeaux, structure your answer around soil → grape selection → wine style. Gravel = Cabernet Sauvignon = structured and firm. Clay = Merlot = rounder and softer. This cause-and-effect chain is exactly what examiners look for.
Climate
Bordeaux has a moderate maritime climate, influenced heavily by the Atlantic Ocean and the Gulf Stream. This gives it warm (but not hot) summers, mild winters, and significant rainfall.
Benefits of the Maritime Climate
- Long, moderate growing season: grapes ripen slowly, which builds complexity and maintains acidity
- Warmth from the Gulf Stream: without it, Bordeaux would be too cool to ripen red grapes reliably
- The Landes forest: a large pine forest along the coast that acts as a windbreak, protecting vineyards from harsh Atlantic winds and trapping warmth
Risks of the Maritime Climate
- Rain during harvest: the Atlantic can bring rain in September and October, diluting grapes or promoting rot. This is why vintage variation is such a big deal in Bordeaux.
- Spring frost: cold snaps in spring can damage buds and reduce yields
- Humidity and fungal disease: high moisture levels increase the risk of downy mildew, powdery mildew, and grey rot (botrytis in its unwanted form)
- Hail: localised hail storms can destroy a crop in minutes
Grape Varieties
Red Grapes
Cabernet Sauvignon
The king of the Left Bank. Small, thick-skinned berries produce wines with deep colour, high tannin, and pronounced blackcurrant (cassis) character. With oak ageing, develops cedar, tobacco, and graphite notes. Needs warm gravel soils to ripen fully.
In the blend: Provides structure, tannin backbone, and ageing potential. Usually 60–80% of a Left Bank blend.
Merlot
The most widely planted grape in Bordeaux by area. Produces softer, rounder wines with plum, red cherry, and sometimes chocolate character. Lower tannin and higher alcohol than Cabernet Sauvignon. Thrives in clay soils where it retains moisture.
In the blend: Adds fruit generosity, softness, and mid-palate weight. On the Right Bank, it's the star, often 80–100% of the blend.
Cabernet Franc
The third most important red grape. Lighter-bodied than Cabernet Sauvignon with more aromatic lift, think red fruits, violets, and sometimes a distinctive leafy or pencil-shaving note. Ripens earlier than Cabernet Sauvignon, making it a useful Right Bank blending partner.
In the blend: Adds perfume and finesse. Usually 10–30% of Right Bank blends, and a smaller portion on the Left Bank. Famously the dominant grape in Château Cheval Blanc (Saint-Émilion).
Petit Verdot
A minor blending component on the Left Bank. Extremely late to ripen and only reaches maturity in the warmest vintages. When it does, it contributes intense colour, spice, and violet notes. Rarely more than 5% of a blend.
Malbec (Côt)
Once much more widely planted in Bordeaux before phylloxera, Malbec is now a very minor component. It’s permitted in the blend and can add colour and soft tannin, but it’s rarely used in significant quantities today. Malbec found much greater fame in Argentina (Chapter 37), where it became that country’s signature grape.
White Grapes
Sauvignon Blanc
Brings acidity, freshness, and aromatic lift (citrus, green apple, herbaceous notes) to dry white Bordeaux blends. Also a key component in the sweet wines of Sauternes, where its thin skin makes it susceptible to botrytis.
Sémillon
The dominant white grape in Bordeaux by plantings. Produces full-bodied, waxy wines with honey and lanolin character. Its thin skin is particularly susceptible to noble rot (botrytis), making it the backbone of Sauternes. In dry blends with Sauvignon Blanc, it adds body and richness while Sauvignon Blanc adds acidity and aroma.
Winemaking and Oak
Bordeaux red winemaking is relatively traditional:
- Fermentation in stainless steel or concrete vats (temperature-controlled)
- Maceration typically 2–4 weeks to extract colour, tannin, and flavour from skins
- Malolactic fermentation to convert sharp malic acid to softer lactic acid (standard for reds)
- Oak ageing in French oak barriques (225L barrels), typically 12–18 months for mid-range wines, up to 24 months for top châteaux
Each grape variety is typically fermented and aged separately, then blended before bottling. The final blend (called the assemblage) is one of the most important decisions made at a château each year. Lots that don't make the cut for the main wine (the grand vin) may go into a second wine at a lower price.
Classification Systems
Bordeaux has several classification systems, and understanding which applies where is a common exam topic.
The 1855 Classification (Left Bank)
Created for the Paris Exhibition of 1855, this ranked the top red wines of the Médoc (plus Château Haut-Brion from Graves) into five tiers of cru classé, from Premier Cru (First Growth) to Cinquième Cru (Fifth Growth). The ranking was based on the market price of each property's wine at the time, essentially a ranking by reputation and quality.
The five First Growths: Château Lafite Rothschild (Pauillac), Château Latour (Pauillac), Château Margaux (Margaux), Château Haut-Brion (Pessac-Léognan), and Château Mouton Rothschild (Pauillac, promoted from Second Growth in 1973, the only change ever made).
The 1855 classification has never been significantly revised. It remains influential but is widely acknowledged to be outdated, some Fifth Growths now produce wine at Second Growth quality, and vice versa.
The Saint-Émilion Classification (Right Bank)
Unlike the 1855 classification, the Saint-Émilion classification is revised roughly every ten years. Properties are ranked as Premier Grand Cru Classé (A or B) or Grand Cru Classé. The most recent revisions have been controversial, with some top estates withdrawing from the system entirely.
Note: Pomerol has no classification system at all, despite producing some of Bordeaux's most expensive wines (such as Château Pétrus and Château Le Pin).
Cru Bourgeois (Médoc)
A classification for properties in the Médoc that were not included in the 1855 ranking. These wines are often excellent value and can be comparable in quality to some classified growths. The system was revised in 2020 to include three tiers: Cru Bourgeois, Cru Bourgeois Supérieur, and Cru Bourgeois Exceptionnel.
Exam Tip
You don't need to memorise every classified property. But you do need to know: what the 1855 classification is and where it applies, the five First Growths, that Saint-Émilion's classification is revised periodically, and that Pomerol has no classification. These come up regularly.
Key Appellations in Detail
Left Bank: The Haut-Médoc Communes
The Haut-Médoc is the southern, superior half of the Médoc peninsula. Within it, six communes have their own appellations, the most important for the exam are:
Left Bank: Pessac-Léognan and Graves
South of the city of Bordeaux. Pessac-Léognan is the premium appellation (carved out of Graves in 1987) and produces both red and dry white wines. The reds are Cabernet Sauvignon-dominant with a slightly warmer, earthier character. The dry whites, blends of Sauvignon Blanc and Sémillon, often fermented and aged in oak, are among Bordeaux's finest.
Château Haut-Brion (the only non-Médoc property in the 1855 classification) is here.
Right Bank: Saint-Émilion
A large and diverse appellation. The best vineyards sit on limestone plateau and côtes (slopes) overlooking the Dordogne valley. Merlot is the dominant grape, often blended with Cabernet Franc. The wines are generous, plummy, and more approachable in youth than Left Bank wines, but the top examples age beautifully.
There is also a broader "Saint-Émilion" appellation and a more prestigious "Saint-Émilion Grand Cru" appellation (which has stricter production rules and lower yields, not to be confused with the classification tier of "Grand Cru Classé").
Right Bank: Pomerol
A tiny appellation producing some of Bordeaux's most expensive wines. The vineyards are on clay with an iron-rich subsoil (called crasse de fer), which is believed to contribute to the distinctive character of the wines. Merlot dominates almost completely here, producing rich, velvety, plum-and-truffle wines with remarkable depth.
Despite having no classification system, Pomerol's top estates, Château Pétrus, Château Le Pin, Château Lafleur, command some of the highest prices in all of Bordeaux.
Saint-Émilion Satellite Appellations
Surrounding Saint-Émilion are several satellite appellations that can attach Saint-Émilion's name to their own: Lussac-Saint-Émilion, Montagne-Saint-Émilion, Puisseguin-Saint-Émilion, and Saint-Georges-Saint-Émilion. These produce Merlot-dominant reds in a similar style to Saint-Émilion but at lower prices. They can offer good value, though they generally lack the concentration and complexity of wines from the main Saint-Émilion appellation.
The Appellation Hierarchy
Understanding how Bordeaux's appellation system works helps you decode any label. The hierarchy works from broad to specific, and generally, the more specific the appellation, the stricter the rules and the higher the expected quality.
Clairet and Rosé
Bordeaux also produces a small amount of Bordeaux Clairet: a dark rosé made with longer skin contact than a typical rosé, giving it deeper colour and more body. It’s a traditional style unique to Bordeaux. Standard Bordeaux Rosé is also made, typically lighter and fresher.
Left Bank vs Right Bank: Side by Side
This comparison is one of the most exam-relevant topics in all of Bordeaux. Know it cold.
| Factor | Left Bank | Right Bank |
|---|---|---|
| Main soil | Gravel (well-drained, heat-retaining) | Clay and limestone (water-retaining, cooler) |
| Dominant grape | Cabernet Sauvignon | Merlot |
| Blending partner | Merlot, Cabernet Franc, Petit Verdot | Cabernet Franc (rarely Cabernet Sauvignon) |
| Tannin level | High, firm, structured | Medium to medium(+), softer, rounder |
| Fruit character | Blackcurrant, black cherry, cedar | Plum, red cherry, chocolate |
| Body | Full | Medium(+) to full |
| Approachability | Often needs significant ageing | More approachable in youth |
| Property size | Larger estates (some very large) | Smaller estates (especially Pomerol) |
| Classification | 1855 Classification (fixed) | Saint-Émilion (revised); Pomerol (none) |
Sweet White Bordeaux: Sauternes and Barsac
South of Graves, the appellations of Sauternes and Barsac produce some of the world's greatest sweet wines. The conditions here are uniquely suited to noble rot (botrytis cinerea):
- The Ciron river flows into the warmer Garonne, creating morning mists that encourage botrytis to develop on the grapes
- Afternoon sun and breezes then dry the grapes out, concentrating the sugars and preventing the botrytis from becoming destructive grey rot
- Grapes are picked in multiple passes (tries) through the vineyard, selecting only the most botrytis-affected berries each time. This is extremely labour-intensive and expensive.
Grapes used: Sémillon (the star, its thin skin is very susceptible to botrytis), Sauvignon Blanc, and a small amount of Muscadelle.
Flavour profile: Honey, apricot, marmalade, candied citrus peel, saffron. Intense sweetness balanced by high acidity. The best examples can age for decades, developing deeper caramel and nut flavours.
Quality Levels and Price Factors
Bordeaux wine prices span an enormous range, from a few euros for generic AC Bordeaux to thousands for a First Growth. Understanding what drives this range is important for the exam.
What Drives Price Up
- Classification and reputation: a classified growth commands a premium simply because of its status
- Low yields: top properties restrict yields dramatically to concentrate flavour
- New oak: new barrels cost roughly €800–1,000 each, and a top château using 100% new oak for 18+ months is making a significant investment
- Sorting and selection: declassifying weaker lots into a second wine means less grand vin produced, raising its effective cost
- Land value: vineyard land in Pauillac or Pomerol is extraordinarily expensive
- Vintage reputation: great vintages command higher prices across the board
The Range
Vintage Variation
Bordeaux is one of the regions where vintage matters most. The maritime climate means that conditions during the growing season, especially during flowering, véraison, and harvest, can vary enormously from year to year.
- Great vintage: warm, dry summer and autumn. Full ripeness, concentrated fruit, balanced tannin. Wines built to age.
- Difficult vintage: cool and/or wet conditions, especially during harvest. Diluted flavours, higher acidity, less ripe tannins. Merlot may outperform Cabernet Sauvignon because it ripens earlier.
Modern winemaking techniques (sorting tables, optical sorters, temperature control, micro-vinification) have significantly reduced the impact of poor vintages compared to previous decades. Even in difficult years, top estates can now produce good wine, but the gap between good and great vintages remains meaningful.
The En Primeur System
Bordeaux is unique in offering wines for sale en primeur (also called "futures"), before they are bottled. In the spring following the harvest, critics taste barrel samples, issue scores and reviews, and châteaux release their wines at an opening price. Buyers (merchants, collectors, investors) purchase the wine and receive it 18–24 months later when it's bottled.
This system provides cash flow to producers and (in theory) gives buyers access to wines at a lower price than they'll sell for on release. However, the en primeur market has become controversial, in some recent vintages, release prices have been too high relative to the eventual market price, reducing the incentive to buy early.
What Bordeaux Tastes Like: SAT Notes
When you encounter a Bordeaux in a blind tasting, here are the markers to look for:
Left Bank (Cabernet Sauvignon-dominant)
Right Bank (Merlot-dominant)
Aroma Kit Integration
Bordeaux Aroma Session (20 min)
Pull these from your kit: blackcurrant, cedar, plum, vanilla, tobacco, green bell pepper, honey. Smell each one individually, then in pairs. Try to identify which aromas you'd associate with Left Bank vs Right Bank. Blackcurrant and cedar = Left Bank. Plum and chocolate = Right Bank.
Wine drill: If possible, taste a Left Bank Bordeaux (Haut-Médoc or Pauillac) side by side with a Right Bank Bordeaux (Saint-Émilion or Pomerol). Write a full SAT note for each and compare your notes. Pay special attention to tannin texture, can you feel the difference between Cabernet Sauvignon's grip and Merlot's roundness?
Budget-friendly option: A Cru Bourgeois from the Médoc (Left Bank, ~$15–25) vs a Saint-Émilion Grand Cru (Right Bank, ~$20–30) makes an excellent study pair without breaking the bank.
What the Exam Expects You to Know
- The influence of maritime climate on grape growing, including risks and how producers manage them
- Why Bordeaux wines are blended, and how the blend varies by location
- The relationship between soil type, grape variety, and wine style (Left Bank vs Right Bank)
- The key appellations and what makes each distinctive
- The 1855 Classification, what it is, where it applies, the First Growths
- The Saint-Émilion classification and how it differs from the 1855
- How and why Sauternes is made
- Factors affecting the price of Bordeaux wines at different quality levels
- SAT descriptors for typical Left Bank and Right Bank reds
Short Answer Strategy
If you get a Bordeaux question, always anchor your answer in the cause-and-effect chain: climate/soil → grape selection → winemaking decisions → style of wine. Don't just list facts, connect them. "The deep gravel soils of Pauillac retain heat and drain well, which allows late-ripening Cabernet Sauvignon to reach full physiological maturity, resulting in wines with firm tannins, deep colour, and concentrated blackcurrant character."
Active Recall Prompts
Close this page and try to answer these from memory:
- Why does Cabernet Sauvignon dominate the Left Bank but not the Right Bank?
- Name the five First Growths and their commune appellations.
- How does the Saint-Émilion classification differ from the 1855 classification?
- Why does Pomerol command such high prices without any classification system?
- Describe the conditions that create noble rot in Sauternes.
- If you were tasting a Left Bank and a Right Bank Bordeaux blind, what three things on the palate would help you tell them apart?
- Why is blending so important in Bordeaux? Give two reasons.
- What role does the Landes forest play in Bordeaux's viticulture?