Bordeaux Dry White Wines - Media Kit

BORDEAUX WINE COUNCIL (C.I.V.B.)

PRESS KIT 2019

The Bordeaux wine region with its 12 Dry White Wine AOCs 1 2 3 4 5 6 7 8 9 10 BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

11 12

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Blaye Côtes de Bordeaux AOC Bordeaux AOC (for the entire vineyard) Bordeaux Haut-Benauge AOC Côtes de Bordeaux Saint-Macaire AOC Côtes de Bourg AOC Entre-deux-Mers AOC Entre-Deux-Mers Haut-Benauge AOC Francs Côtes de Bordeaux AOC Graves AOC Graves de Vayres AOC Pessac-Léognan AOC Sainte-Foy Côtes de Bordeaux AOC

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Contents

7 4

The DNA of Dry White Bordeaux Wines ... 7 On the land of the 12 Dry White AOCs

... 21

Tasting Dry White Bordeaux Wines

... 33

Pairing Dry White Bordeaux Wines With Food

... 39

Statistics for our Dry White Wines

... 48

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BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

12 Appellations d’Origine Contrôlée • PRESS KIT

• Bordeaux AOC • Entre-deux-Mers AOC • Graves AOC • Blaye Côtes de Bordeaux AOC • Pessac-Léognan AOC • Entre-Deux-Mers Haut-Benauge AOC • Graves de Vayres AOC • Côtes de Bourg AOC • Sainte-Foy Côtes de Bordeaux AOC • Côtes de Bordeaux Saint-Macaire AOC • Francs Côtes de Bordeaux AOC • Bordeaux Haut-Benauge AOC Place of birth: Authors:

throughout the entire Bordeaux region

1,953 winemakers, merchants and cooperative

wineries Size:

9% of the Bordeaux vineyards’ production

465,000 hectolitres produced on average each year, the equivalent of 62 million bottles

an assembly of Bordeaux’s most famous white grape varieties: Sauvignon, Sémillon Roots:

and Muscadelle.

a thousand-year-old production, long before red wine producing began (before the 1970s).

Origin:

balanced and elegant associated with ocean crispness

Distinctive feature:

Trade secret: preserving the terroirs’ crispness and authenticity Main characteristics:

Two styles • Crisp and fruity white wines (of which Entre-Deux-Mers, Bordeaux Blanc

and Côtes de Bordeaux AOCs)

do not leave to mature

• Structured and generous wines (of which Graves and Pessac-Léognan AOCs)

often with good maturing potential

Serving temperature: Preferred season

7–11°

all year round 5

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BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

The DNA of the

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BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 • • PRESS KIT

12 AOCs • Bordeaux AOC • Entre-deux-Mers AOC • Graves AOC • Blaye Côtes de Bordeaux AOC • Pessac-Léognan AOC • Entre-Deux-Mers Haut-Benauge AOC • Graves de Vayres AOC • Côtes de Bourg AOC • Sainte-Foy Côtes de Bordeaux AOC • Côtes de Bordeaux Saint-Macaire AOC • Francs Côtes de Bordeaux AOC • Bordeaux Haut-Benauge AOC

In a vineyard known worldwide for its red wines, dry white wine producers are actually upholding the thousand-year-old tradition of this colour in Bordeaux.

Today, thanks to their better understanding of terroirs, varieties and wine-making techniques, they can concentrate their expertise on serving nature (variety selection, early harvesting, cold pellicular maceration, ageing on lees, etc.).

Dry white Bordeaux wines reflect the original nature of Bordeaux’s terroir stamped with the crispness of the ocean and the high westerly winds. Lively and naturally fruity, they offer characteristics unique in France.

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Men and Women

The majority of dry white Bordeaux wines produced was exported to Holland where they were used to produce spirits.

The great history of dry white Bordeaux wines

Until the 1860s (before the Phylloxera crisis), the vineyard was planted with a very large selection of white grape varieties, including Sauvignon and Sémillon.

In 1884, Sauvignon left Bordeaux and arrived in the United States.

It was in Château d’Yquem (Sauternes) that Charles Wetmore, the first Californian a g r i c u l t u r a l and commissioner founder of the Cresta Blanca Winery, got his first young Sauvignon (Source: Tout sur le vin plants.

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

Even if the Bordeaux vineyard is better known for producing red wines (84% of the total production), dry white wines are Bordeaux’s identity markers.

They are supported by the producers’ desire to perpetuate the dry white wine Bordeaux tradition, expressing their expertise using completely different colours with completely different production tools.

Even if Bordeaux is the original place of birth of Sauvignon, the winemakers and merchants have refined their expertise throughout time, producing balanced and authentic wines reflecting the image of their terroir today.

Today,

71% of the producers work on small estates of less than 4.6 hectares.

1,953

17th

century

19th

century

winemakers sign AVERAGE CLAIMED TEN YEAR SURFACE dry whiteNUMBER Bordeaux +211 ha SURFACE IN THE AOC OF ESTATES EVOLUTION Surface moyenne aoc du de groupe Bdx blancs secs, wines.

Nombre d'exploitations revendiquant une aoc des exploitations revendiquant une Evolution la surface des exploitations revendiquantune en 2016 (Everything About Wine) - Barbara Nowak et Beverly Wichman. AdA editions)

+ 211 ha

du groupe Bordeaux blancs secs, en 2016

They are mostly small estates (4.6 hectares on average) which have been perpetuating dry white Bordeaux wine history for several generations.

Surface in ha Bordeaux blancs secs, en 2016

less than -50 %

25 and more

7 and more

10 - 25

4-7

5 - 10

2 - 4 (average = 3.6)

less than 5

less than 2

negative

Les communes comportant moins de 3 exploitations ne sont pas visualisées CIVB - Economie & Etudes / Source : Douane Fond de carte Cartes & Données - © Articque

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% of evolution

Superficie en ha

Effectif

7 et plus

25 et plus

4-7

10 - 25

2 - 4 (moyenne = 3,6)

5 - 10

moins de 2

moins de 5

-50 % to -20 % In the ’50s dry white evolution -20 % to -2 % wine production represented 60% No ofevolution +2 % to +30 % the Bordeaux region’s +30% and more production.

The main dry white 20th wine producing areas century communes comportant moins de 3 exploitations ne sont pas visualisées wereLesthe Entre-DeuxMers and Blayais.

Less interest in white wine in combination with a deep economic crisis brought the winegrowers to plant red varieties instead of white ones.

AVERAGE CLAIMED TEN YEAR SURFACE Up until 1969 white +211 ha SURFACE IN THE AOC EVOLUTION Surface moyenne revendiquant une aoc du de groupe Bdx blancs secs, + 211 hawine AVERAGErevendiquant CLAIMED AOP production YEAR SURFACE Nombre d'exploitations une aoc des exploitationsTEN Evolution la surface des exploitations revendiquant une en 2016 du groupe Bordeaux blancs secs, en 2016 secs, +211 haen 2016 was higher than red SURFACE IN THE AOC EVOLUTION % of evolution Surface in ha Bordeaux blancs

NUMBER OF ESTATES

Bordeaux NUMBER OF ESTATES Surface moyenne aoc du de groupe Bdx blancs secs, Nombre d'exploitations revendiquant une aoc des exploitations revendiquant une Evolution la surface des exploitations revendiquantune winemakers en 2016 du groupe Bordeaux blancs secs, en 2016 % of evolution Surface in ha Bordeaux blancs secs, en 2016 carefully captivate and transform the richness of their terroir, translating it into their wines with authenticity and genuineness.

25 and more

7 and more

10 - 25

4-7

25 and more

5 - 10

7 and more

10 - 25

less than 5

4-7

+ 211 ha

2 - 4 (average = 3.6) negative less than 2 evolution

less than -50 % -50 % to -20 %

5 - 10

2 - 4 (average = 3.6)

-20 % to -2 %

less than 5

less than 2

No evolution

+2 % to +30 %

Les communes comportant moins de 3 exploitations ne sont pas visualisées

+30% and more

CIVB - Economie & Etudes / Source : Douane Fond de carte Cartes & Données - © Articque

Les communes comportant moins de 3 exploitations ne sont pas visualisées

CIVB - Economie & Etudes / Source : Douane Fond de carte Cartes & Données - © Articque

Effectif 25 et plus 10 - 25 5 - 10

5 - 10 moins de 5

21st

century

Les communes comportant moins de 3 exploitations ne sont pas visualisées

Superficie en ha

10 - 25

(59% white 41% less than -50 % -50 % to -20 %transition red).

The -20 % to -2in % 1970, the occurred No evolution year when red wine +2 % to +30 % took production the +30% place and more first in the Bordeaux vineyard.

Today,

dry white represent 9% of the Bordeaux AOP wine production.

Les communes comportant moins de 3 exploitations ne sont pas visualisées wines

Effectif

25 et plus

negative evolution

7 et plus

Superficie en ha 7 et plus 4-7

4-7 2 - 4 (moyenne = 3,6) moins de 2

2 - 4 (moyenne = 3,6) moins de 2

moins de 5

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The unique equation of terroirs

Varieties

Sauvignon, Sémillon and Muscadelle The twelve Appellations d’Origine Controlée dry white wines of Bordeaux comply with restrictions limiting each production area in particular. Only Bordeaux Blanc Sec AOC wines can be produced in the entire Bordeaux vineyard. All of these AOCs benefit from the influence of the ocean thanks to the climate, soil and their grape varieties. Bordeaux winemakers have learned how to enhance the features of their land.

White wine varieties represent 11% of the planted surface of the Bordeaux wine region (2018 data) White Bordeaux wines can either be made from a single variety or an assembly of several varieties of grapes. The choice of varieties and assembling is the fruit of Bordeaux region winemakers’ and merchants’ indepth analysis and expertise.

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BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

(% OF THE VINE POPULATION DEDICATED TO PRODUCING DRY WHITE BORDEAUX WINES)

Climate

Temperate oceanic The white varieties planted in Bordeaux suit the temperate climate in the area. The beautiful but not excessively hot summers there do not alter their aromatic potential.

The vineyard’s wide diversity • Stone pebbles, gravel and sand act as great filters and heat accumulators to help the grapes mature. These pebbles absorb the heat during the day and release it at night.

• Located on the left bank of the Garonne River and of the Gironde Estuary

THE MAIN VARIETY USED IN ASSEMBLING DRY WHITE BORDEAUX WINES. The most planted white variety in the past years in Bordeaux, • Quite early budding (one or two weeks before Sémillon) • Highly aromatic • Prefers a temperate climate with sun filled but not excessively hot summers which % could alter the aromatic potential • High level of acidity • Likes limestone or cool clay soil • Less expressive if water stress is too high or too early (hot climate or dry soil) • Can be vinified and matured in barrels producing superior, strong and complex dry white wines

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Soil

THE SOIL IN THE GRAVES

Sauvignon Blanc

LIMESTONE SOIL

• Located on the right bank • Relatively warm soil • Water capturing and retaining capacity, cooling factor

CLAY SOIL

• Located on the right bank • It is cool and humid

The French vineyard is the largest one for Sauvignon in the world. There are 5,800 hectares of Sauvignon in the Bordeaux region (data 2018) of which 5,100 are used to make dry white wines. + See page 15: FOCUS on Sauvignon: One of the most widely used white grape varieties in the world is said to have originated in Bordeaux.

7

%

Muscadelle ANOTHER GRAPE VARIETY USED FOR DRY OR SWEET WHITE WINES • Delicate and floral notes of muscat, often accompanied by orange zest • Round-bodied with powerful aromas • Late-budding variety Muscadelle is a variety which isn’t very widely planted given that it is very demanding and gives very irregular results.

Nevertheless, this variety deserves its place in assembling dry white wines in terroirs such as Entre-deuxMers and Côtes de Bordeaux.

When used in assembling it brings roundness to more crisp wines made with Sauvignon.

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FOCUS on Sauvignon

Sémillon MAIN GRAPE VARIETY FOR SWEET AND DESSERT WINES This variety is used to produce both dry white and white dessert wines. Of the 6,300 hectares of Sémillon planted in the Bordeaux region, 2,900 hectares are used for dry white wines. This variety is also very productive (yields have to be limited by pruning).

• Likes limestone soil or well-drained Graves soil • In Bordeaux, Sémillon ripens at the same time as Merlot • Less acidity than Sauvignon Blanc • Adds texture, roundness and expression in mouth • When young it has more discrete and subtle aromas with notes of almond, hazelnuts, peach and acacia flowers.

• We can see its capacity to age well notably in superior white wines matured in barrels

31 BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

%

Sémillon’s qualities complement Sauvignon. When used in assembling it brings roundness and floral notes.

Sauvignon, it is said, originated in Bordeaux

It is indeed from Bordeaux that the first young plants left to go to California.

Well-known experts in ampelography (grape varieties) can testify:

“Sauvignon is a grape variety which originated in the south west of France” Guy Lavignac. Cépages du SudOuest, 2000 ans d’histoire. (South West Grape Varieties, 2000 Years of History) Inra Editions. 2001

%

We also call it Sauternes or Blanc Fumé in the Nièvre Region, Ahumat in the Béarn and Fié in the Poitou Regions.

%

grape variety, with an average bud break, after Sémillon but a few days before Cabernet Sauvignon.”

Pierre Galet. Cépages et vignobles de France.

(French Varieties and Vineyards) Volume 2 L’ampélographie française. (French Ampelography) 1990.

Pierre Galet, ampelography specialist.

This typical Bordeaux grape variety flowers earlier than Sauvignon Blanc with a thick skin and a light pink hint when ripe. It has elegant floral and muscat aromas with lower acidity than Sauvignon Blanc. It is generally used as an additional variety. There are 466 hectares planted with Sauvignon Gris in the Bordeaux wine region (+126% in ten years).

4

“It is a robust Bordeaux

“The name originates from French words ‘sauvage’ (wild) and ‘blanc’ (white).”

Sauvignon Gris

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One of the most widely used white grape varieties in the world is said to have originated in Bordeaux.

Other Varieties

The first allusion to the existence of Sauvignon Blanc was made in Bordeaux in 1736. The Abbot Bellet connects the variety with the Graves wine-making region south of Bordeaux in a document. (source: Abbé Bellet, chanoine de Cadillac. Manuscrits de l’Académie des Sciences de Bordeaux (Abbot Bellet, canon of Cadillac. Notes at the Academy of Sciences in Bordeaux). Volume 17 1736).

However, ampelography experts are not unanimous, some of them consider that the variety originated in the Loire Region.

They are all, however, in agreement that Sauvignon Blanc is one of the greatest white grape varieties which has shaped the character of Bordeaux white wines for several centuries.

SOME WHITE VARIETIES KNOWN AS AUXILIARY OR ACCESSORY VARIETIES ARE AUTHORISED IN THE DRY WHITE BORDEAUX WINES’ SPECIFICATIONS.

• COLOMBARD

Originated in the Charentes area, it serves long wine

conservation

• UGNI BLANC

(member of the Trebbianos family), originated in Italy and is very rarely grown in the Bordeaux Region (in the north of the vineyard)

• MERLOT BLANC originated in the south west of France. Mr Guinaudie (owner in Lalande de Fronsac) gave it the name Merlot Blanc and the nursery man Jean Elie distributed it to the Blaye, Bourg and Graves vineyards.

• MAUZAC is specifications.

authorised

in

the

Entre-deux-Mers

requirement 15

Science serving the mastery of dry white Bordeaux wines

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BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

Discovering the aromatic character of Sauvignon Blanc.

Sauvignon Blanc aroma is fickle, unstable, strong or too discreet, surprising or disappointing, sometimes tenacious, often fleeting and was a mystery for a very long time. In the ’90s the General oenology team of the Bordeaux Faculty of Oenology directed by Professor Denis Dubourdieu paid particular interest to Sauvignon Blanc. Their research found wine growing and oenology practice leading to the production of quality white wines with good ageing potential for some. Today, this valuable information has spread to wine-making regions all over the world.

Sauvignon Blanc wines have different aroma profiles to those using other grape varieties. The volatile thiol molecules which give Sauvignon Blanc its distinctive aroma are: • 4-mercapto-4 methyl-pentan-2 one (4MMP) strong flavour of boxwood

and broom

• 3-mercapto-1-hexanol-ol (A3MH) with

a complex boxwood and passion fruit nose

• 4-mercapto-4 methyl-pentan-2 ol (4MMPOH) lemon zest nose • 3-mercaptohexan-1ol (3MH) hints of

grapefruit and passion fruit

These thiols have a great impact on the aroma of Sauvignon Blanc wines; their perception threshold is very low. Present in the grapes in the form of odourless precursors they are released due to yeast action during alcoholic fermentation.

Crispness, a trade secret Professor Denis Dubourdieu’s team has highlighted vine and winery practice for reaching aromatic potential: • moderate water stress approximately four weeks before harvesting helps aroma precursor compound synthesis; • controlled nitrogen nutrition helps aroma precursor compound synthesis and diminishes phenolic compound levels; • moderate water deficit while ripening and no deficiencies in but not excessive nitrogen nutrition gives very typical tasting Sauvignon Blanc wines.

Factors which influence alcoholic fermentation will affect revealing aromas and therefore the final product: the nutrients available for yeast development, the choice of yeast strain, fermentation temperature, quantity of oxygen, the choice of ageing means (using tanks or barrels), ageing duration, stirring – to agitate the lees (the frequency and duration of), the type of cork (regular, synthetic, screw cap), etc.

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Very early morning harvesting • Ensuring the vineyard’s perfect state of health.

• Adapting the date for optimum harvesting according to the variety.

• Transporting the harvest quickly and gently • Controlled yields In Bordeaux, harvesting always begins with the white varieties destined to produce dry white wines (from the end of August, very beginning of September).

Grapes being in a perfect state of health is essential for

producing these wines. Any weathered grapes notably increase the wine’s susceptibility to oxidation.

Harvesting date is an important and sensitive stage. Bordeaux wines are the fruit of assembling several grape varieties and parcels. The harvesting date must therefore take the sugar level, phenolic and aromatic ripeness of each variety into account. Too early, it gives wines with dominant herbal aromas, too late it gives wines which are not refreshing and with very little aroma.

Harvesting takes place at sunrise in order to preserve the morning crispness and so that the heat doesn’t alter the grapes.

Harvesting can be either manual or mechanical.

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Cold fermentation

During all of the operations, from harvesting to bottling low temperatures and oxidation protection must be controlled so that the grapes can express their full rich aroma.

It is an essential stage as a maximum of primary aromas have to be extracted from the skins while limiting phenolic compound extraction. The first clarification is carried out at a low temperature in order to settle the larger particles which could give the wine their heavy and herbal flavour.

Clarified must is then removed to separate the clear juice from the lees (deposit), as we carefully maintain sufficient cloudiness to ensure complete fermentation. This operation is called settling.

Alcoholic fermentation then begins with clear juice: it takes

place between 18 and 20 C° (to preserve the aromas) and lasts on average for 12 to 15 days. Malolactic fermentation is rarely used in the Bordeaux region because it de-acidifies the wine. Alcoholic fermentation and ageing may be done in tanks or barrels depending on the must’s potential and the type of wine desired.

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BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

In Bordeaux all white wines are obtained from green grapes. Unlike red wine we do not want to extract any colour or tannins. It is therefore necessary to avoid any maceration.

Maturing on lees then takes place to protect the juice from oxidation, stabilise it and prepare it for healthy in bottle development.

The first step in making dry white wines consists of scraping the grapes.

Then comes a pre-fermentation low-temperature maceration for a few hours. The grapes are then crushed.

Blending the balance of Bordeaux wines

At the end of the maturing stage, the wines are withdrawn; final blending and stabilising operations are carried out (if necessary) before bottling it.

• The art of marrying parcels and varieties seeking finesse, balance and rich aromas • Expertise handed down from generation to generation • The wine maker or merchant’s signature

Blending is very demanding and constitutes an essential part in Bordeaux wine making. The resulting blended wines are of higher quality than that of the initial wines.

Blending is the art of marrying different grape varieties to obtain a balanced and harmonious ensemble. This expertise is specific to the Bordeaux wine region. Each variety has very specific aromatic and organoleptic characteristics. In most dry white Bordeaux wines, Sauvignon Blanc remains the predominant variety. Tasting of the different batches is the key moment of blending to determine which ones and in which proportions will blend to make up the final wine.

Multiple variety and terroir combinations give a neverending palette of blending possibilities.

Blending is a long process which begins at the beginning of the harvest.

The grapes are still on the vines when we have to choose which parcels to combine to ferment them together or in different vats. Then, the two fold selecting and blending approach continues throughout the fermenting and ageing. First in each variety and then between the different ones.

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BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

On the land of the 12 AOCs

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*The 2017 harvest in Bordeaux was greatly impacted by late frost. A global reduction of 39% compared to 2016 explains the low volumes in some AOCs

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65%

of the production of Bordeaux dry white wines

Bordeaux AOC The AOC produced in the entire region.

Dry white Bordeaux wines have a pale yellow robe which can be more or less golden. In the mouth they are lively, round, powerful and well-balanced.

17%

of the production of Bordeaux dry white wines

citrus, white flesh fruit (peach) with floral notes of boxwood, broom and acacia flowers.

Wines matured in barrels have toasty, buttery and roasty aromas.

• AROMAS:

The two main varieties used in blending are Sauvignon and Sémillon.

Muscadelle is a variety added to bring muscat aromas.

• Regional appellation 6,700 hectares • 2018 PRODUCTION: 308,000 hectolitres (the equivalent of 41 million bottles) • MATURING: 1 to 2 years

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• PRODUCTION SURFACE IN 2018:

The AOC makes red, sweet white and rosé wines also WEBSITE: WWW.PLANETE-BORDEAUX.NET

Bordeaux

Haut-Benauge The name Bordeaux AOC may be followed by the ‘HautBenauge’ geographical designation. These wines respect the same requirement specifications as Bordeaux AOC wines, the only difference is that the grapes are harvested and the wine is produced directly in the specific town locations (Arbis, Cantois, Escoussans, Gornac, Ladaux, Mourens, Saint-Pierre-de-Bat, Soulignac and Targon).

Bordeaux Haut-Benauge AOC dry white wines are made using exclusively the following varieties: Sémillon, Sauvignon blanc, Sauvignon gris, Muscadelle.

• PRODUCTION SURFACE IN 2018:

Two hectares

Entre-deux-Mers AOC Naturally bordered by two rivers: the Garonne and the Dordogne.

The soil in this appellation was forged by these two rivers subject to oceanic influence, which throughout the ages have left behind sand, stone and clay beds, which crossed with the older limestone rocks offer incomparable terroir diversity.

The vineyard is located on higher lands down cut by several rivers to form slopes. With all kinds of exposure, predominantly clay soil, ideal for white variety vines basked in the mild oceanic climate, vines in the Entre-deuxMers grow in an ideal environment.

Entre-deux-Mers AOC is dry white wine exclusively.

• AROMAS: citrus, yellow blossoms and exotic fruit.

In the mouth they are smooth, lively and refreshingly crisp. Entre-deuxMers wines are often made from the blending of three green grape varieties: Sauvignon, Sémillon and Muscadelle.

Soils are mainly clay and limestone.

1,630 hectares • 2018 PRODUCTION: 94,000 hectolitres (the equivalent of 12.6 million bottles) • MATURING: One to two years • TERROIR:

• PRODUCTION SURFACE IN 2018:

WEBSITE: WWW.VINS-ENTRE-DEUX-MERS.COM

Entre-deux-Mers

Haut-Benauge The name Entre-deux-Mers AOC may be followed by the ‘Haut-Benauge’ geographical designation. These wines respect the same requirement specifications as Entre-deuxMers AOC wines, the only difference is that the grapes are harvested and the wine is produced directly in the specific town locations (Arbis, Cantois, Escoussans, Gornac, Ladaux, Mourens, Saint-Pierrede-Bat, Soulignac and Targon)

• PRODUCTION SURFACE IN 2018:

84 hectares 23

Graves

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

A 50 km-long strip of land spreading along the banks of the Garonne River south-east of Bordeaux.

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8

% of the production of dry white Bordeaux

AOC

This appellation gets its name from the soil made of gravel originating in the Pyrenees mountains and dragged here by the Garonne River.

Warmer atmospheric conditions along with the thermal qualities of the soil lead to an earlier ripening of most grape varieties.

4

% of the production of dry white Bordeaux

• PRODUCTION SURFACE IN 2018:

672 hectares Dry white Graves wines have a beautiful golden robe.

• 2018 PRODUCTION:

30,000 hectolitres (the equivalent of 4 million bottles)

• AROMAS:

citrus (e.g. grapefruit), passion fruit, floral (broom and acacia, etc.), boxwood, or even dried fruit.

• MATURING:

Two to ten years and

more The AOC also makes red wines.

In the mouth they are lively, round, fleshy, opulent, and very crisp. They are elegant, powerful and distinguished wines. They are suitable for drinking young but can also be left to mature.

Blending Sauvignon brings liveliness and crispness, while Sémillon brings roundness and power.

WEBSITE: WWW.VINSDEGRAVES.COM

Blaye Côtes de Bordeaux AOC Located on the border of the Charente department 45 km to the north of Bordeaux, opposite the Médoc, the citadel built by Vauban to protect Bordeaux from English and Dutch naval invasions is the emblem of Blaye.

The terroir has clay and limestone, clay and gravel and clay and silica soils, a temperate climate along with plentiful sunshine. Air humidity is high and increased by the sea breeze coming in from the ocean. Wines from the Blaye Côtes de Bordeaux Appellation are predominantly made from Sauvignon Blanc, with citrus aromas and intense finesse. These citrus notes stem from the blending of Sauvignon and Sémillon.

Sauvignon Blanc, the predominant variety used in these white wines has many facets: incredibly delicious, it is both round and lively. It gives wines with a very explicit bouquet.

A hint of Sémillon, a variety which blends marvellously with Sauvignon Blanc, gives our wines a discretely fruity nose making them suitable for ageing. Lastly, Muscadelle, rich in floral aromas underlines muscat notes.

Blended with Sémillon and Sauvignon Blanc it gives roundness which balances even the liveliest wines.

• PRODUCTION SURFACE 2018:

345 hectares 13,000 hectolitres (the equivalent of 2 million bottles) • MATURING: One to two years

• 2018 PRODUCTION:

The AOC also makes red wines.

WEBSITE: WWW.VIN-BLAYE.COM

25

3

% of the production of dry white Bordeaux

Pessac-LéognanAOC

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BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

Pessac-Léognan, one of the youngest AOCs of the region, located to the south of the city of Bordeaux on the left bank of the Garonne River, is presumably the precise departure point for wine making 2,000 years ago in Bordeaux.

Pessac-Léognan soils are made up of particularly thick layer of gravely soil, gravel and pebbles. In some areas it can even reach three metres deep.

This gravely soil lies on a subsoil made of sand, iron pan and clay in variable proportions. These soils and the temperate micro climate are the reasons why this exceptional terroir produces such fantastic wines. The Graves Crus classification in 1953 – even before the Pessac-Léognan AOC was created in 1987, distinguished estates that are all still part of the appellation today.

Château Haut Brion, (Premier Cru Classé in 1855) Château Bouscaut Château Carbonnieux Domaine de Chevalier Château de Fieuzal Château Haut Bailly Château La Mission Haut-Brion Château La Tour Haut-Brion* Château Latour-Martillac Château Malartic-Lagravière Château Olivier Château Pape Clément Château Smith Haut Lafitte

Graves Crus classés • Created in 1953 and enhanced in 1959 • Ranked per location and type of wine (red/white) • 16 crus listed without hierarchy, 9 whites and 13 reds • Common ‘Cru Classé’ indication • All Pessac-Léognan AOCs

*Since 2014 Château La Tour Haut-Brion and Château Laville Haut-Brion have merged with the existing estates of Domaine Clarence Dillon. Since the 2009 vintage, Château Laville Haut-Brion is produced under its original name, Le château La Mission Haut-Brion Blanc.

The wines in this appellation release an intense nose with a particularly rich palette of aromas.

• AROMAS:

broom blossom, hazelnut, citrus, acacia, peach and nectarine, etc.

In the mouth, they are complex, marvellously balanced between lively and fruity, round and powerful wines and have great persisting aromas.

Powerful wines, they are particularly suitable for oak barrel ageing as well as maturing. Blending must contain a minimum of 25% of Sauvignon. This grape variety is associated with Sémillon.

• PRODUCTION SURFACE IN 2018: 282

hectares hectolitres (the equivalent of 1.5 million bottles) • MATURING: Two to ten years – Excellent ageing potential

• 2018 PRODUCTION: 1,100

Graves de Vayres

Francs Côtes de Bordeaux AOC, Côtes de Bourg AOC

The AOC also makes red wines.

WEBSITE: WWW.PESSAC-LEOGNAN.COM

,

AOC

A great deal of care is taken to produce the dry white wines in these appellations as a result of their confidential production. They are created using Sauvignon, Sémillon, Muscadelle and sometimes Colombard and are produced in tanks or in barrels. Terroirs in these regions are predominantly clay and limestone. These appellations make delicious dry white wines with a crisp and refreshing nature and a citrus nose.

• 2018 SURFACE:

FRANCS CÔTES DE BORDEAUX

66 hectares

• 2018 SURFACE:

73 hectares

• 2018 PRODUCTION:

16 hectares

• 2018 PRODUCTION:

3,000 hectolitres

• 2017 PRODUCTION*:

1,700 hectolitres

GRAVES DE VAYRES

CÔTES DE BOURG • 2018 SURFACE:

98 hectolitres The AOC also makes red and sweet white wines.

The AOC also makes red and sweet white wines.

The AOC also makes red wines

27

Sainte-Foy

Côtes de Bordeaux AOC Located 65 km to the east of the city of Bordeaux, on the borders of the Gironde, at the estuary of the Dordogne River and the Lot-et-Garonne, the Sainte-Foy Côtes de Bordeaux white wine vineyard spreads out over 33 hectares and the townships surrounding the picturesque medieval town of Sainte-Foy-La-Grande.

Soil is predominantly clay and limestone, with high quality clay, as well as gravely soil on the river banks. The geographical location of the appellation offers a quite temperate climate, which tends to be slightly continental.

• PRODUCTION SURFACE IN 2017: 27 hectares • 2018 PRODUCTION: 1,420 hectolitres (the equivalent of 189,000 bottles) • MATURING: One to two years

• PRESS KIT

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

The AOC also makes red and sweet white wines

Côtes de Bordeaux

Saint-Macaire

AOC

White

The Côtes de Bordeaux Saint-Macaire vineyard is on the slopes of the right bank of the Garonne River, 50 km south of Bordeaux. It is a rare and ambitious wine producing area. This small appellation on the southern edge of the Entre-deux-Mers produces dry and sweet white wines (sweet wine or dessert wine depending on the years).

The vineyard is planted on the parallel slopes of the Garonne River, separated from each other by large valleys perpendicular to the river and overlooks the valley. Numerous little tributary streams of the Garonne River have down cut the limestone slopes and created their beds in large valleys. The easterly exposed land on the slopes gets plentiful sunshine.

• PRODUCTION SURFACE IN 2017:

38 hectares hectolitres (the equivalent of 133,000 bottles) • MATURING: One to two years

• 2018 PRODUCTION: 1,000

The AOC also makes sweet white wines WEBSITE: COTESDEBORDEAUXSAINTMACAIRE.COM

29

SOME FIGURES

FOCUS

Crémant de Bordeaux AOC

GROWING PRODUCTION White Crémant production is constantly progressing in Bordeaux. White Crémant has grown from • 12,800 hectolitres in 2011 • 45,800 hectolitres in 2018 241 winemakers produce White Crémant in the Bordeaux region today.

Bordeaux’s bubbles

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

Even though the Crémant de Bordeaux appellation is one of the most recent ones (1990), the production of sparkling wines in Bordeaux is a centuries-old tradition. These wines are only hand-picked and can be produced throughout the entire Bordeaux wine region.

• PRESS KIT

Sparkling white wines with citrus and white blossom aromas very refreshing

“The technical process for a sparkling wine is fabulous with three fermentations and work on the expression of the wine after three years of maturing”

White Crémant de Bordeaux is smoothly sparkling and lively. It is surprisingly rich and strong with a lingering finish.

CRÉMANT WINE MAKER, PRODUCER IN BORDEAUX

Varieties: White Crémant de Bordeaux is made as much from green as from black grape varieties.

Cabernet Franc, Cabernet Sauvignon, Carmenère, Merlot, Muscadelle, Petit Verdot, Sauvignon, Sauvignon gris and Sémillon; Aromas citrus, hazelnut, white blossoms such as acacia Pairing Food & Wine Drink as an aperitif with tapas, with seafood starters, white meat dishes or red fruit desserts.

Trade secret

The expression of three years of maturing • Exclusively manual harvesting.

• First alcoholic fermentation in tanks.

• After January 1, the wine is bottled to allow the formation of bubbles (stage when the wine becomes sparkling).

• A second fermentation is activated with a tirage liqueur containing sugar and yeast in order to create a slight over pressure of carbon dioxide in the bottle.

• Then comes the time to store it horizontally for a minimum of nine months.

• After this time, the bottles are riddled and slightly tilted down in order to move the lees to the neck of the bottle, where they will be removed using a process called disgorging.

RECORD SALES FOR WHITE CRÉMANT DE BORDEAUX IN 2018 In 12 months, 963,000 bottles of white Crémant de Bordeaux (brut + demi sec) were sold in supermarkets, representing an increase of 19% (total AOP =) and the value of 5.36 million euros (+22%) (total AOP +1%).

+75% in two years

Bordeaux recorded the fastest growth in the main French AOCs for the second year running excluding Champagne.

The average price for a bottle of Crémant de Bordeaux today is €5.57.

31

• PRESS KIT

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

Tasting

33

Bordeaux wines’ two main characteristics

• PRESS KIT

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

Dry white Bordeaux wines unite many diverse affordable products suitable for every occasion: before dinner drinks, barbecue parties or even elegant and refined dining moments.

Dry white wines

crisp and fruity

particularly Entre-Deux-Mers, Bordeaux blanc, Blaye Côtes de Bordeaux AOCs

Incredibly crisp, fruity and refreshing dry white wines with explosive aromas of Sauvignon.

• Generally produced and aged in tanks • Aromas: citrus, grapefruit, acacia • Drink with: white meats, salads, shell KEEP FOR fish, grilled fish, goat’s cheese or as an aperitif 1/2 • Drink young YEAR • Do not decant

SERVING TEMPERATURE

7º C 9º C

Dry white wines

Structured and Generous in particular Graves and Pessac-Léognan

Vivacious and structured dry white wines with highly persistent aromas • Vinification and ageing in barrels • Aromas: boxwood, citrus and exotic fruit • Pair with: white meats, fish in sauce, cream of vegetable soup, hard cheeses or drink as a beforedinner drink • Ageing: with time they develop their full aroma • Decant if necessary (generally young wines), into a narrow decanter (approx. 15 min) before serving

SERVING TEMPERATURE

10º C 12º C KEEP FOR

TWO AND MORE

35

CLIMATOLOGY 2018 VINTAGE

SOURCE MÉTÉO FRANCE – CENTRE INTERRÉGIONAL DE BORDEAUX

TEMPERATURE

(in degrees C°)

23,4

23,3

21,1 16,7 14,5

20,5 21,3

21,4

19,3

18,5

16,1

9,9

9,4

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

2018: a year under

January

The nature of this vintage is characterised by:

Exceptional climatic conditions from mid July which made up for a harsh and wet spring with very disparate situations.

February

March

April

May

June

July

2018 Average temperature (in degrees)

Rainfall

August

September October

30 Year Average

(overall precipitation in mm)

122

113 93

78 87 78

72

75

47

65

84

62

80

50

Incredible trouble free and phased harvesting meant parcels

• PRESS KIT

7,5

the spotlight resulting in a high-quality vintage Due to difficult and even sometimes exceptional climatic conditions the year 2018 was a busy one for the Bordeaux wine makers. ‘This new vintage will most definitely reflect all of the energy put into tending to the vines’.

Allan Sichel, chairman of the CIVB.

14,9

12,3

10,2

5,1 6,6

15,2

62

46

50

56

19

were managed and perfectly ripe grapes picked.

3

These efforts paid with a high-quality harvest.

January

February

March

The yield level was high with 5 million hectolitres.

The 2018 vintage for dry white wines 465,000 hectolitres (+58% vs 2017)

May

June

2018 Precipitations

Insolation

(Reminder: the 2017 harvest was historically low, -39% over the entire wine producing area, due to late frost in May.) White wine grape varieties were harvested early and without any trouble, starting the last week in August, in order to keep their crispness and a perfect sugar/acidity balance. Sauvignon gives beautiful exotic fruit notes and Muscadelle is a very explicit complementary variety for dry white wines. Sémillon, a more demanding variety for ripeness, gives aromatic complexity and a lot of taste.

April

(in hours) 217 170

96

115

140

182

July

August

September October

30 Year Average

239

309

304

254

249

242

217

272 169 203

165

147

96 35 January

February

March

April

May

Insolation 2018 (in hours)

June

July

August

September October

30 Year Average

37

SOME TRENDS

FOR BORDEAUX DRY WHITE WINES

For people who like gems, there are some unconventional wines: • Bordeaux dry white single-varietal wines such as 100%

Sémillon or 100% Muscadelle • Dry white Bordeaux wines produced on terroirs historically

known for their dessert wines such as The Sauternais.

• Vintages blended with rarer auxiliary varieties such as Sauvignon gris • Dry white Bordeaux wines in unconventional

Pairing With Food

Bordeaux wine bottles.

• PRESS KIT

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

The diversity of terroirs, the oceanic crispness and the winemaker's work from harvesting to assembling varieties give birth to high quality crisp, fruity and structured wines. The range of Bordeaux white wines is affordable and suitable for all occasions.

What colour are dry white Bordeaux wine bottles?

The ‘Bordeaux’ style bottle is most frequently used.

However for dry white wines, there are several possibilities for the colour used. Each one serves a marketing position and technical requirements. Among the most frequently used: • Clear glass bottles (transparent): they are used for dry white wines destined for rapid consumption but are not destined to stay long on shop shelves. The transparency of the glass certainly shows the colour of the product but it can alter the wine.

• ‘Dead leaf’ coloured glass bottles are most often used for enhanced oak barrel matured dry white wines • Green coloured glass bottles: most frequently used they preserve the wine and offer an excellent quality/price ratio.

39

PAIRING WINE AND FOOD MARKERS

• By analogy

Light dishes > light wines

• By contrast

Sweet dishes > acidity in wines More markers at www.bordeaux.com

Raclette

Add a touch of refreshing crispness by serving with a fruity, dry and crisp white wine.

Blanquette de veau

Meat that melts in your mouth goes well with a tender and generous dry white wine.

Sushi

The wasabi and ginger served with it call for intense, crisp and fruity dry white wines.

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

Risotto

Opt for complex and generous white wines to serve with this creamy rice cooked in a rich stock.

Grilled vegetables

Goat’s cheese

Pair with a crisp and fruity dry white wine for a very refreshing effect.

Blue cheese

Choose a structured generous white wine.

and

Hard cheese

These cheeses have fine nutty fruit flavours enhanced by a structured and generous wine aged in barrels.

Fruity desserts

Rosés or white wines depending on whether your dessert is made with red or white flesh fruit, in both cases you chose them for their crispness which will balance the sugar in your desserts.

Eat with a crisp and fruity dry white wine.

Some keys • PRESS KIT

to successful pairing Mixed Salads

A dry and crisp white wine is a sure win.

Tartars and Carpaccio

The oil present in tartars and fish carpaccios calls for a crisp and fruity white wine with a good level of acidity.

Veal

Greatly appreciated for its finesse and melt in mouth qualities, this meat pairs nicely with structured, opulent white wines which have matured in barrels.

Pork

Depending on how it is prepared, structured and generous white wines also go well with pork meat.

Sweetbread

Sweetbread is an extremely fine dish which works deliciously well with a refined and structured white wine.

Sea food, oysters and shell fish

Oysters, with their salty taste of the sea necessitate very lively white wines.

Salmon and smoked salmon

Look for the freshness of a crisp and fruity white wine to counteract oily salmon flesh.

Scallops

The fine taste of scallops requires an elegant, structured and generous white wine.

41

GOURMET INSPIRATIONS

GOURMET INSPIRATIONS

Summertime aperitif &

Cheeses &

by Roland Barthélémy, Master cheese maker

by Maïa from the Petits Béguins Blog (France)

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

COURGETTE AND SALMON ROLLS

with a generous and structured white wine e.g. Pessac-Léognan AOC Graves white wine gets its

aromas from oak barrel maturing and brings softness and elegance when pairing.

INGREDIENTS// 2–4 people:

2 organic courgettes (one yellow and one green) 4 slices of smoked salmon (or trout) 1 lemon 150 g of fresh goat’s cheese 1 bouquet of flat-leaf parsley Salt/pepper

• PRESS KIT

-----------------------------

PREPARATION Wash and then cut the courgettes into very thin slices Steam cook them for five minutes.

Leave to cool.

Spread the cheese on the thin slices, season.

Cut the slices of smoked salmon into fine strips and place them on the cheese. Add a dash of lemon juice and some parsley leaves.

Make a roll with the slices.

AUBERGINE DIP

with a generous and structured white wine e.g. Graves AOC

Graves dry white wine will go perfectly with the spicy edge of aubergine and the bitterness of olive oil.

INGREDIENTS// 4 people: 1 large organic aubergine 1 soup spoon of thyme 70 g of feta 4 soup spoons of olive oil salt/pepper

SURPRISE PARTY

with a crisp and fruity dry white wine e.g. Blaye Côtes de Bordeaux AOC

Its subtle spicy notes will echo the smoked aromas of the Tomme.

INGREDIENTS// 6 people: - 1 cucumber - a dry French sausage - 1 smoked Tomme de Savoie cheese

Leave the slices of aubergine to sweat with some salt for at least one hour in a bowl.

Spread the aubergine slices on a baking tray and sprinkle them with olive oil and thyme.

Cook for twenty minutes under the grill at 200 °C then blend and leave to cool.

When cold, blend the aubergine with the feta cheese and season to taste.

with a crisp and fruity dry white wine e.g. Bordeaux AOC. Goat’s

cheese and Sauvignon Blanc is a perfect match. The freshness of this variety enhances the flavour of the goat’s cheese.

INGREDIENTS// 6 people:

PREPARATION Cut small wedges of the cheese.

-

Cut thin slices of cucumber.

--------------------------------------------

Cut thin slices of the French dry sausage.

PREPARATION

--------------------------------------------

-----------------------------

PREPARATION Wash the aubergine and cut it into slices.

GOAT’S CHEESE SALAD

Cut each sausage slice in half.

Delicately, place half slice of the dry sausage on each side of the cheese wedge.

1 log of goat’s cheese pine nuts raisins lamb’s lettuce fresh mesclun greens 1 red bell pepper

Cut the log of goat’s cheese into regular slices.

Place the lamb’s lettuce and mesclun greens in a large salad bowl.

Add the previously sliced red pepper.

When the sausage slices are in place, gently wrap the whole wedge with a thin slice of cucumber.

Place the goat’s cheese slices delicately on top of the mixture, then add the pine nuts and raisins.

Season to taste with olive oil.

43

GOURMET INSPIRATIONS

GOURMET INSPIRATIONS

Veggie &

Autumn-Winter

&

by Adélaïde Potherat & Joann Pai, (France)

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

by Denise Schuster, cookery blogger (Germany)

CROSTINIS WITH RICOTTA AND PEPPER CONFIT

with a crisp and fruity dry white wine e.g. Entre-deux-Mers AOC With the herbs flavouring this dish a refreshing dry white wine will bring crispness balancing the sweet notes of the pepper confit.

PREPARATION For the pepper confit, cut the pepper, chilli pepper, and the onion into small pieces.

Place them in a pot with the gelling sugar and a pinch of salt.

Wash the lemon in hot water and remove the zest. Squeeze the juice and put the juice and zest in a pot.

Add the vinegar, bring to the boil and leave to boil hard for approximately five minutes.

• PRESS KIT

Mix with a blender, bring to the boil again and leave to cool.

Cut the French bread stick in 2 cm thick slices.

Baste with olive oil.

INGREDIENTS// For 4 people: For the pepper confit: 300 g of red peppers 1/2 chilli pepper 1 onion 150 g of gelling sugar 1 organic lemon 100 ml of white wine vinegar 1 pinch of salt For the crostinis: 1 French bread stick 100 ml of olive oil 2 cloves of garlic 250 g of ricotta 2 soup spoons of lemon juice Flaked almonds, chilli flakes, sprigs of thyme -----------------------------

Cut the cloves of garlic in two, rub the slices of bread with them, season with salt.

Toast them in the oven or in a pan for five minutes.

Leave to cool.

Mix the ricotta and two soup spoons of lemon juice, season with salt and pepper.

GLAZED OVEN BAKED VEGETABLES with a crisp and fruity dry white wine, e.g. Bordeaux AOC. Play some fruity notes with this pair! This white Bordeaux wine with citrus notes, will enhance all of the fruity, sweet and sour flavours of these ancient vegetables.

INGREDIENTS// For 4 people: 1 kg of root vegetables: orange and purple carrots, yellow turnips and parsnips, etc. orange juice a dash of olive oil 1 soup spoon of honey -----------------------------

PREPARATION Preheat the oven for 20 to 30 minutes at 180 °C Peel the vegetables if necessary (you can keep the skin if the vegetables are organic).

Keep them whole or cut them in two depending on the desired visual effect and the size of each vegetable.

Spread them on some greaseproof paper on a baking tray or in a nonstick metal dish.

Mix the orange juice with the dash of olive oil and honey.

Baste them using a brush or pour the mixture over them being careful to spread it out well.

Cover with some greaseproof paper and cook for 35 minutes approximately basting them often with the cooking juices.

Spread the ricotta on the slices of bread and place a soup spoon of the pepper confit on top.

Sprinkle with chilli flakes, flaked almonds and thyme leaves.

45

• PRESS KIT

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

some figures

47

EVOLUTION OF SURFACE USED TO PRODUCE DRY WHITE WINE IN BORDEAUX FOR THE LAST 15 YEARS (ALL DRY WHITE WINE AOCS) / (Source: Customs – Thousands of hectares) Milliers ha 10

Statistics

9 8 7 6 5 4 3 2 1 0

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

04

Dry white wines are produced all over the Bordeaux wine region and are divided into 12 Appelations d’Origine Contrôlée. 70 to 75% of the production of white wine in the Bordeaux region comes from the Entre-deux-Mers.

06

Pessac-Léognan AOC 3%

07

08

09

10

11

12

1,953 winegrowers •

4.6 hectares: average size

of the estates

• 465,000 hectolitres produced in 2018 (+58% v 2017) equivalent 62 million bottles Ten year average: 441,000 hectolitres

• 9% of the Bordeaux region’s production

14

15

16

17

18

2018 SURFACE BREAKDOWN

BY DRY WHITE AOC (Source: Customs – surfaces % in hectares)

Entre-deuxMers AOC 17%

Bordeaux AOC 65%

12 AOCs

Bordeaux

Entre-deux-Mers AOC Graves AOC Blaye Côtes de Bordeaux AOC Pessac-Léognan AOC Entre-deux-Mers Haut-Benauge AOC Graves de Vayres AOC Côtes de Bourg AOC Sainte-Foy Côtes de Bordeaux AOC Côtes de Bordeaux Saint-Macaire AOC Francs Côtes de Bordeaux AOC Bordeaux Haut-Benauge AOC

13

Other AOCs 3%

Blaye Côtes de Bordeaux AOC 4%

Graves AOC 8%

• 8,900 hectares of vines for producing dry white wines • PRESS KIT

05

AOC

Other grape varieties 4%

% OF THE VINE POPULATION DEDICATED TO PRODUCING DRY WHITE WINES IN 2018

Muscadelle 7%

Sauvignon blanc 54%

Semillon 31%

(Source: Customs – hectares %)

Sauvignon gris 4%

EVOLUTION OF THE VOLUME PRODUCED OF DRY WHITE WINE IN BORDEAUX FOR THE LAST 15 YEARS

Milliers hl

(ALL DRY WHITE AOCS) (Source: Customs – Thousands of hectolitres)

600

500

400

300

200

100

0 04 Sources: CIVB’s Economic and Study Department

05

06

07

08

09

10

11

12

13

14

15

16

17

18

49

BREAKDOWN OF SALES 2017 - 2018

Export 42% France 58%

• PRESS KIT

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

Sales

Abroad 165,000 hectolitres exported in 2018, the equivalent of 22 million bottles for the value of 84 million euros.

9% of Bordeaux wine exports

Main destinations # 1st destination UNITED KINGDOM

# 2nd destination USA

26,500 hl

24,700 hl

16% of exports

15% of exports

# 3rd destination BELGIUM 22,000 hl 13% of exports

51

Men Women Terroirs Production

111,400 hectares of vines

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

Sources: CIVB’s Economic and Study Department

• A temperate oceanic climate, bathed by the Atlantic Ocean and host to the 45th parallel • Four out of five farms in the Gironde area have vines.

• 3/4 of the value of agricultural production in the department.

• 1/4 of France’s AOC surface area

• 1st employer in the Gironde area • More than 55,000 direct and

indirect jobs

65 AOCs

5,800 winegrowers

Appellations d’Origine Contrôlée

(AOC harvesters)

• Mostly family businesses

• 5.1 million hectolitres are harvested on average, the equivalent of 680 million bottles

(56% sole traders)

• PRESS KIT

• Average estate size: 19.1 hectares • Approximately 5% of the wine region is dedicated to crus classés.

300 wine merchants

• Over 2/3 of Bordeaux wine sales • In over 170 countries

29 cooperative wineries and three unions • 38% of harvesters in AOCs • 1/4 of the Bordeaux region’s production

72 brokers

• A palette of varieties (2018 data) 89% of red wine varieties:

66% Merlot / 22% Cabernet Sauvignon / 9% Cabernet Franc / 3% other varieties

11% of white wine varieties:

46% Sémillon / 46% Sauvignon / 5% Muscadelle / 3% other varieties

• All the colours are grown (% OF VOLUMES PRODUCED IN 2018)

Red 84%

Sweet white wines 1%

Dry white wines 9%

Rosé 4%

Crémants %

(white + rosé) 1

53

CONTACTS IN THE APPELLATIONS SYNDICAT VITICOLE DES APPELLATIONS BORDEAUX BORDEAUX SUPERIEUR

• PRESS KIT

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 •

AND BORDEAUX HAUT-BENAUGE

Maison des Bordeaux 33750 Beychac et Caillau Tél. +33 (0)5 57 97 19 31 www.planete-bordeaux.fr

......

SYNDICAT VITICOLE DE L’ENTRE-DEUX-MERS

ET ENTRE-DEUX-MERS HAUT-BENAUGE

4 rue de l’Abbaye 33670 La Sauve Tél. +33 (0)5 57 34 32 12 www.vins-entre-deux-mers.com

MAISON DES VINS DES CÔTES DE BOURG 1, place de l’Éperon 33710 - Bourg-sur-Gironde Tél. +33 (0)5 57 94 80 20 cotes-de-bourg.com

......

SYNDICAT VITICOLE SAINTEFOY CÔTES DE BORDEAUX Salle Paul Broca 33220 Sainte-Foy-La-Grande Tél. +33 (0)9 61 22 31 91

......

......

SYNDICAT VITICOLE FRANCS CÔTES DE BORDEAUX

MAISON DES VINS DE GRAVES

Le Bourg 33 570 - Saint Cibard Tél. +33 (0)5 57 40 66 58 www.cotesdefrancs.com

61 cours du Maréchal Foch RN113 – 33720 PODENSAC www.vins-graves.com

......

ODG GRAVES DE VAYRES Place du Général de Gaulle BP 21 33 870 Vayres Tél. +33 (0)5 57 74 86 42 odggravesdevayres@orange.fr gravesdevayres@wanadoo.fr

TWITTER @vinsdebordeaux

FACEBOOK Vins de Bordeaux

INSTAGRAM vinsdebordeaux

......

MAISON DU VIN DE BLAYE 11 cours Vauban – BP 122 33391 Blaye Cedex Tél. +33 (0)5 57 42 91 19 www.vin-blaye.com

......

......

ODG CÔTES DE BORDEAUX SAINT-MACAIRE

SYNDICAT VITICOLE DE PESSAC-LEOGNAN

BP 80231 – 33212 Langon Cedex Tel.: +33 (0)6.02.27.70.48 cotesdebordeauxsaintmacaire.com

1 cours du XXX Juillet 33000 BORDEAUX Tél. +33 (0)5 56 00 21 91 www.pessac-leognan.com

follow us on…

......

UNION DES CÔTES DE BORDEAUX 1 cours du XXX Juillet 33000 BORDEAUX Tél. +33 (0)5 56 00 21 99 www.bordeaux-cotes.com

......

55

BORDEAUX WINE COUNCIL (C.I.V.B.) 2019 • • PRESS KIT

PRESS CONTACTS C.I.V.B. FRANCE SARA BRIOT-LESAGE sara.briot-lesage@vins-bordeaux.fr Tel.: 00 33 (0)6 20 84 25 03 INTERNATIONAL CÉCILE HA cecile.ha@vins-bordeaux.fr Tel.: 00 33 (0)6 48 52 59 09

www.bordeaux.com Bordeaux Wine Council (C.I.V.B) 1 cours du 30 juillet 33000 Bordeaux France