Saint-Émilion

Vines probably arrived with the Romans; the rules point to the villa site of Le Palat, near Château Ausone, as the most likely home of the poet Ausonius. The town takes its name from Émilion, a hermit of the eighth century. In 1199 the Charter of Falaise gave the town its privileges, the port of Libourne was founded in 1269, and in 1289 Edward I extended the rights of the Jurade of Saint-Émilion to the neighbouring parishes. English and Dutch demand doubled the vineyard in the first third of the eighteenth century. The specification calls the union founded in 1884 the first winegrowers' union in France, and in 1931 the first cooperative of the Bordelais opened here. The AOC of 1936 followed the old limits of the Jurade, the decree of 7 October 1954 created the Grand Cru tiers, and the first classification came in 1955. UNESCO listed the former jurisdiction in 1999.

The area lies east of Libourne. A limestone plateau overlooks the Dordogne to the south and is bounded by the Barbanne stream to the north. Along the river rises a line of steep slopes cut into amphitheatre-shaped combes; the walled town was built in one facing south, and the corniche reaches 100 m. The plateau is a Tertiary limestone full of fossil starfish (calcaire à astéries): soils are thin and light west of the town, clay-limestone to the east and thicker silty clay in the centre. Fronsadais molasse appears on the slopes, sand runs north-west towards Pomerol with gravel rises at Figeac, and gravel, sand and silt fill the Dordogne valley. Quarrying left about 100 km of galleries, used as cellars at a steady 12–16 °C. The climate is oceanic but more continental, warmer, with holm oaks as a sign of Mediterranean nuances.

Merlot, the dominant grape, gives deep red colour, alcoholic richness, red and black fruit, suppleness and silky tannins. Cabernet Franc, locally called bouchet, adds lightly spiced finesse, freshness and firmer tannin, and Cabernet Sauvignon adds spice and tannin for long keeping. The specification ties each to soil: Merlot to cool, moist clay, Cabernet Franc to limestone or warmer sands and gravels, and the late-ripening Cabernet Sauvignon to warm, dry gravel-sand or well-exposed clay-limestone. Saint-Émilion Grand Cru, aged longer and often in barrel, is described as intense, aromatic, concentrated and rich, for long keeping.

Both appellations make only red wine, led by Merlot with Cabernet Franc. They share the same 5,400 ha area of nine communes. Saint-Émilion Grand Cru has stricter rules: a base yield of 46 hl/ha against 53 hl/ha, ageing until at least 1 February of the second year after the harvest, and bottling where the wine was made. Both require organic or approved environmental certification.

The 1954 decree set four tiers on the same ground; since 1984 only Saint-Émilion and Saint-Émilion Grand Cru remain, and the words "Grand Cru Classé" and "Premier Grand Cru Classé" are reserved for estates in the official classification, first drawn up in 1955 and revised about every ten years. The 2022 classification, approved by the INAO on 8 September 2022, named 14 Premiers Grands Crus Classés and 71 Grands Crus Classés. Châteaux Figeac and Pavie were the two with the rank "A".