While Bordeaux’s Left Bank was classified in 1855, the Right Bank didn’t establish an equivalent ranking until the 1950s. There are classifications for the Graves, Sauternes and Barsac, as well as the Médoc across the Gironde, but it is only Saint-Emilion that has been classified on the Right. How does Saint-Emilion’s classification work?  The classification was first established in 1955, dividing the appellation’s properties into three levels of quality based on a scoring system. The top wines are classified as Premier Grand Cru Classé A, followed by those that are Premier Grand Cru Classé B and then the Grand Cru Classé.  From the beginning, the idea was to try and create a more democratic system that rewarded estates’ efforts and avoided complacency. While the 1855 Classification was assigned to the château – essentially the brand, rather than the wine or specific vineyards (meaning properties could expand and shrink, yet their status wouldn’t change), the Saint-Emilion classification is judged both on terroir and the château’s performance. The classification is also reassessed every 10-15 years, with the most recent update in 2022. How are properties in Saint-Emilion classified?  As mentioned, the ranking of estates is based on a scoring system, out of 20.  For the Premiers Grands Crus Classés, the score is based on: a tasting of 15 vintages (representing 30% of the score); the property’s national and international reputation, its promotion and distribution (35%); the quality and consistency of the terroir (30%); and the property’s approach to viticulture, vinification and traceability (5%). To sit within this bracket, estates must earn 16 out of 20, with the best earning Premier Grand Cru Classé A status.  For the Grands Crus Classés, the score is based on: a tasting of 10 vintages (representing 50% of the score); the property’s national and international reputation, its promotion and distribution (20%); the quality and consistency of the terroir (20%); and the property’s approach to viticulture, vinification and traceability (10%). In essence, there is more focus on the tasting and the property’s practices, and less on terroir or its reputation and representation in the market. To achieve Grand Cru Classé status, a property must earn 14 out of the possible 20 points.  Because there is a detailed assessment of the soils, properties can have some but not all of their land classified. For example, Ch. Angélus had only 27 of its 39 hectares deemed worthy of Premier Grand Cru Classé A and Ch. Canon only has 24 of its 34 hectares classified as Premier Grand Cru Classé B. Why is Saint-Emilion’s classification controversial?  While the intention to try and create a classification system that was both dynamic and about the land was noble, it hasn’t quite worked out that way. There is much debate about the different factors that contribute to a property’s score, with the proportion tied to distribution and marketing a particular point of contention. With its constant evolution, this gives more room for controversy – with anyone demoted inevitably disgruntled. All in all, the result is a legal battleground, with accusations of undue influence and more.   The initial classification took three years to finalise, and it has since been re-drawn in 1969, 1986, 1996, 2006, 2012 and 2022. After the 2006 classification, five estates filed lawsuits against their demotion, while the 2012 only brought more cases to the courts.   Ahead of the 2022 classification, most of the Premier Grand Cru Classé A estates left the classification (Ch. Ausone, Ch. Angélus and Ch. Cheval Blanc), leaving just Ch. Pavie in the top rank of the classification, joined by Ch. Figeac in 2022. Read more about the classification’s recent controversies here. What about Saint-Emilion Grand Cru? Saint-Emilion Grand Cru is – confusingly – very different to Saint-Emilion Grand Cru Classé. This isn’t a classification but an appellation – one that has the exact same geographic area as Saint-Emilion AC.  Properties need to apply to be part of the classification but can otherwise make wine under the area’s two appellations – Saint-Emilion AC or Saint-Emilion Grand Cru AC.   “Grand Cru” status is not tied to the quality of the terroir but dictated by yields (a lower maximum of 40hl/ha), a higher minimum potential alcohol and longer minimum ageing requirements (only permitted to be bottled 16 months after harvest), and must be estate-bottled. The idea is that this leads to a higher-quality, richer wine. The current Saint-Emilion classification The latest iteration of the Saint-Emilion classification was announced in 2022, with just two properties sitting at Premier Grand Cru Classé A level and 12 at Premier Grand Cru Classé B, and 63 Grands Crus Classés. Find the full list of estates below. Premier Grand Cru Classé A Ch. Pavie   Ch. Figeac   Premier Grand Cru Classé B   Ch. Beau-Séjour Bécot  Ch. Beauséjour Duffau-Lagarrosse  Ch. Bélair-Monange  Ch. Canon  Ch. Canon-la-Gaffelière  Ch. Larcis Ducasse  Ch. Pavie Macquin  Ch. Troplong Mondot  Ch. TrotteVieille  Ch. Valandraud Clos Fourtet  La Mondotte  Grand Cru Classé Ch. l’Arrosée   Ch. Balestard la Tonnelle  Ch. Barde-Haut  Ch. Bellefont-Belcier  Ch. Bellevue  Ch. Berliquet  Ch. Cadet-Bon  Ch. Cap de Mourlin  Ch. le Chatelet  Ch. Chauvin  Ch. Clos de Sarpe  Ch. la Clotte  Ch. la Commanderie  Ch. Corbin  Ch. Côte de Baleau  Ch. la Couspaude  Ch. Dassault  Ch. Destieux  Ch. la Dominique  Ch. Faugères  Ch. Faurie de Souchard  Ch. de Ferrand  Ch. Fleur Cardinale  Ch. La Fleur Morange Mathilde  Ch. Fombrauge  Ch. Fonplégade  Ch. Fonroque  Ch. Franc Mayne  Ch. Grand Corbin  Ch. Grand Corbin-Despagne  Ch. Grand Mayne  Ch. les Grandes Murailles  Ch. Grand-Pontet  Ch. Guadet  Ch. Haut Sarpe  Clos des Jacobins  Couvent des Jacobins  Ch. Jean Faure  Ch. Laniote  Ch. Larmande  Ch. Laroque  Ch. Laroze Clos la Madeleine   Ch. la Marzelle  Ch. Monbousquet  Ch. Moulin du Cadet  Clos de l’Oratoire  Ch. Pavie Decesse  Ch. Peby Faugères  Ch. Petit Faurie de Soutard  Ch. de Pressac  Ch. le Prieuré  Ch. Quinault l’Enclos  Ch. Ripeau  Ch. Rochebelle  Ch. Saint-Georges-Cote-Pavie  Clos Saint-Martin  Ch. Sansonnet  Ch. la Serre  Ch. Soutard  Ch. Tertre Daugay  Ch. la Tour Figeac  Ch. Villemaurine  Ch. Yon-Figeac   Read more about Bordeaux or browse all Bordeaux listings 

Bordeaux’s Right Bank wasn’t classified in 1855, but Saint-Emilion introduced its equivalent system in 1955, ranking the appellation’s best properties. Here’s everything you need to know about the Saint-Emilion classification, how properties are ranked – and why it’s so controversial

Everything you need to know about the Saint-Emilion classification – the official ranking of this Right Bank appellation’s top wine estates

Your guide to the Saint-Emilion classification

I’ve written this having just finished my second en primeur report for Decanter magazine. Four weeks of intensive tasting, two weeks of intensive writing – Primeurs is both the best and hardest period of the year, exhausting and rewarding. But, where one tasting finishes another one arises: tomorrow, I fly to Canada for a tasting of Bordeaux 1982 wines – with the legendary vintage showcased in 40 top bottles at a charity dinner in Vancouver. Sometimes my life feels like a dream.   Despite not having a background in wine before joining Decanter in 2011, and certainly no family cellar filled with dusty treasures, I became enthralled the moment I was handed my first glass of fine wine – at my desk, no less. “How is this a job?” I thought to myself. Many years of tastings and trips passed, meeting the world’s foremost winemakers and writing about wine in various ways, however the “critic” role (more of an American designation than British, I think) was never one I coveted – and certainly not one I expected to ever have.    The barrier to entry seemed so high, even though I was already working at Decanter, which understandably tended to only use “regional experts” and Masters of Wine, many with decades of experience and often living in their chosen region – something I now fully understand and would encourage any budding wine writer to do.   Skip forward a decade or so and I’m now responsible for Decanter Premium, overseeing the digital strategy for subscriptions and content behind the paywall on decanter.com – and now Bordeaux correspondent too, having taken over from long-time Decanter contributor Jane Anson in July 2021.   When Jane moved on, the question was who would fill the position. A combination of desire on my part and the lure of a challenge (who wouldn’t want this job?), happenstance (in that I had not long moved to live in Bordeaux city, placing me in the perfect location to take up the role), and a shortage of qualified candidates in the region, all seemed to work in my favour.  While Decanter authoritatively covers wines from all around the world (one of its biggest selling points for me), Bordeaux is what we call “heartland content” – and the stats don’t lie. It’s consistently the most-read and paid-for content we produce, by far. From Primeurs to livrable “in-bottle” tastings to estate verticals and incredibly old horizontals, there’s always something to taste, at every price point, in every conceivable style. And with around 7,000 estates, there’s no end of new cellars to see, new vineyards to walk into and new winemakers at the helm.   So there’s pressure, especially writing for the magazine with its expectation of quality and deep understanding. But, there’s also non-stop dynamism, and living here brings the action so much closer, something I never truly understood before. An hour each way from my home, I can be in Saint-Emilion, Sauternes or Saint-Julien.   The Decanter name is hugely respected in Bordeaux and I’m extremely fortunate to have been welcomed so generously and thoroughly. The last 22 months have been spent tasting and visiting estates as much as I can. I’ve done dozens of verticals that have yet to be published, spent weeks with winemakers in vineyards and cellars, talked to consultants about changing styles and négociants about market trends. I took part in my first harvest last year (thank you Cheval Blanc) and my first blending session this year (thank you Nicolas Glumineau, General Manager at Pichon Comtesse).   I've also been inducted into the Commanderie du Bontemps of the Médoc, Graves, Sauternes and Barsac, as well as the Hospitaliers de Pomerol (two historic brotherhoods, now modern-day societies that encourage, support and help promote the wines and winemakers of their respective regions). These are all enriching experiences that are the building blocks of my Bordeaux knowledge.  Somehow I thought having done the 2021 en primeur tastings and report last year (as well as two in-bottle reports since I started – all with around 900 wines sampled each time) the 2022 report would be easier – it wasn’t. Tasting is actually really tough – not only physically demanding and tiring, but mentally exhausting. It goes without saying that experience is helpful, comprehension and context are key for notes and scores, but passion is also a must. I’m building the first two, the latter I still have in abundance.   Despite sometimes pinching myself, looking back there’s a strange sense of destiny attached to my current role. My first ever work trip was to Bordeaux (and I ended up buying an apartment almost round the corner from the hotel I first stayed at). My first fine wine vertical was – amazingly –  of First Growth Ch. Mouton Rothschild with the then brilliant winemaker Philippe Dhalluin at Café Lavinal in Pauillac. My first article was about a Bordeaux panel tasting and I even had maps of Bordeaux vineyards on my bedroom wall in London, something I had forgotten until I came across some old photos recently.   An added bonus, my father only drinks Bordeaux wines so this job definitely earns me favourite child status.  As much as it’s serious and hard work, it’s also huge fun, interesting, glamorous and ever-changing. I think humility and gratitude are important, as well as a genuine enthusiasm to tell the stories of these wonderful wines and the people who make them.  Is the role of “critic” my true calling – above publishing, improvement strategies and brand building? I don’t know. What I do know; I love writing. I love Cabernet (Sauvignon and Franc)! I love mature Bordeaux (and am currently seeking out as much 2001 as possible). I love blind tasting the region’s wines to try and place them in their appellations (despite myriad differences in viticulture and vinification this is somehow still possible – the power of Pauillac, the prettiness of Margaux, the minerality of Saint-Estephe). I love the light in Saint-Emilion at dusk during the summer – is there a more romantic wine region?    But most of all, I love the joy and passion surrounding winemaking – not limited to Bordeaux, but the family histories, long-standing traditions, connection to gastronomy, focus on innovation and investment – they all give the region an extra glint in my eye.   What I don’t love, however, is my dentist telling me off and trying to find a place to store all my bottles... but there are worse problems, admittedly. (Speaking of which, if anyone wants to drive me round the region for next year’s Primeurs, applications open soon!)  For now, I'm excited to see how this year's Primeurs campaign goes. There's no doubt that many producers have created exceptional wines worth buying, but whether the market is sufficiently dynamised by the prices is another question. I'm eagerly awaiting a copy of this year's Bordeaux guide (on sale with the June issue of Decanter) filled with all the wonderful happenings in Bordeaux right now, as well as looking forward to discovering some of the hidden non-classified gems of Margaux. The sun looks set to appear for the first proper time this week, sending temperatures up and kickstarting the 2023 growing season – and, as with any vintage, there’s already so much to look forward to.  Read more about Bordeaux or browse all Bordeaux listings  Photography: Luke Carver

Georgie Hindle had big shoes to fill when she took over from Jane Anson as Decanter’s Bordeaux correspondent in 2021. Here she talks about how she fell for the region and what it’s really like working as a wine critic

Decanter’s Bordeaux correspondent Georgie Hindle takes us behind the scenes in Bordeaux, talking about life as a wine critic

Behind the scenes with Decanter’s Georgie Hindle

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