Cru Bourgeois is a classification for eligible estates in the Médoc region of Bordeaux, outside the 1855 Classification of the Médoc and Graves. It identifies wines from châteaux that meet the requirements of the applicable Cru Bourgeois classification system. The classification has been revised over time, so its categories and validity period should be checked against the edition relevant to the vintage.
The modern Cru Bourgeois system has used three levels: Cru Bourgeois, Cru Bourgeois Supérieur and Cru Bourgeois Exceptionnel. The classification assesses estates and their wines under defined criteria, which may include quality, consistency, production practices and tasting evaluation. The exact process and list of qualifying estates can change between editions.
Cru Bourgeois wines come from the Médoc, on Bordeaux’s Left Bank. They are commonly based on Cabernet Sauvignon and Merlot, often with Cabernet Franc and Petit Verdot, depending on the estate and appellation. The style varies with commune, vintage, blend and producer.
Example: a Cru Bourgeois Médoc or Haut-Médoc red may pair well with grilled beef, roast lamb, braised meats and aged hard cheeses.
Cru Bourgeois is a separate Médoc classification and should not be confused with the 1855 Grand Cru Classé ranking. A château’s status must be checked against the relevant classification edition; not every well-known Médoc estate belongs to the same category.
Chef’s tip: consider Cru Bourgeois wines as potential value options for a Bordeaux list, but assess the producer and vintage individually rather than assuming all wines in the category share the same quality or style.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
