AOC Bordeaux Supérieur

The Appellation d'Origine Protégée (AOP) Bordeaux Supérieur represents a distinct category within Bordeaux wines, offering premium red and white wines from carefully selected terroirs. Located in the heart of the Bordeaux wine region, this appellation is distinguished by stricter production criteria and a growing commitment to organic farming. Bordeaux Supérieur wines are renowned for their complexity, aromatic richness and ageing potential.

The Bordeaux Supérieur PDO covers the same geographical area as the Bordeaux PDO, including sub-regions such as Médoc, Graves, Entre-Deux-Mers, Libournais and Blayais-Bourg. However, vines destined to produce Bordeaux Supérieur wines are often located on higher-quality terroirs, with well-drained soils composed of gravel, clay and limestone. The region's temperate oceanic climate, characterized by warm summers and mild winters, favors optimal ripening of the grapes.

The red wines of Bordeaux Supérieur are mainly made from Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec and Carménère grapes. Merlot, often dominant, adds fruity richness and velvety texture, while Cabernet Sauvignon adds structure and tannic complexity. Bordeaux Supérieur red wines are distinguished by their aromas of black fruit (blackcurrant, blackberry), tobacco, cedar and spicy notes. On the palate, they offer fine structure, well-integrated tannins and significant ageing potential.

Although less common, white wines from Bordeaux Supérieur are also produced, mainly from Sauvignon Blanc, Sémillon and Muscadelle grapes. Sauvignon Blanc brings freshness and citrus aromas, while Sémillon adds roundness and richness. Bordeaux Supérieur white wines are known for their liveliness, aromatic complexity and elegance.

The Bordeaux Supérieur PDO covers around 10,000 hectares of vines, representing an annual production of nearly 500,000 hectolitres. Production criteria for this appellation are stricter than those for AOP Bordeaux, with yields limited to 50 hectoliters per hectare for red wines and 55 hectoliters per hectare for white wines. This yield limitation aims to concentrate aromas and enhance wine quality.