Saint-Émilion has deep roots in viticulture. Thought to be the oldest wine-producing appellation in Bordeaux, much of its history is inseparable from its grapevines. Evidence suggests that the Romans made wine here as early as 56 BC. Like much of Bordeaux, the estates of Saint-Émilion are rigorously classified into tiers, although here, they make adjustments to the lists every 10 years, unlike the 1855 classifications of the Left Bank. On labels of Saint-Émilion you will see Premier Cru Classe A, Premier Cru Classe B, Grand Cru Classe and Grand Cru. Premier Cru Classe A is the highest, and that tier currently includes only four estates. Comprised mainly of Merlot (with Cabernet Franc, Cabernet Sauvignon and Malbec permitted as well) the wine has a distinct roundness on the palate. The climate is heavily influenced by the nearby Atlantic Ocean, which helps to define the region’s wine style as a whole. A mosaic of clay-rich and sandy topsoil covering a bedrock of limestone with varying degrees of hardness — creates significant differences in the wines.

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