A grand cru (French for great growth) is a regional wine classification that designates a vineyard known for its favorable reputation in producing wine. It is not a classification of wine quality per se, but rather the potential of the site or terroir. It is the highest level of classification of AOC wines from Burgundy or Alsace. The same term is used in Saint-Émilion and Champagne, but there it refers to a differing level of classification. In Burgundy the level following Grand cru is known as premier cru.[1]
History in Burgundy
- See also: List of Burgundy Grand Crus
Early Burgundian wine history is distinctly marked by the work of the Cistercian monks with the Church being the principal vineyard owner for most of the Middle Ages. Receiving land and vineyards as tithes, endowments and as exchanges for indulgences the monks were able to studiously observe the quality of wines from individual plots and over time began to isolate those areas that would consistently produce wine of similar aroma, body, color and vigor and designate them as crus.[2] Following the success of the 1855 Bordeaux classification, Jules Lavalle developed an informal classification of vineyards of the Côte d'Or in his book History and Statistics of the Côte d'Or. In 1861 Lavalle's classification was formalized by the Beaune Committee of Agriculture.[3] The designation of Grand cru and Premier cru was later developed and expanded on in the 1930s with the creation of the Appellation d'Origine Contrôlée (or AOC) system.[4]
References
- ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 321 Oxford University Press 2006 ISBN 0198609906
- ^ H. Johnson Vintage: The Story of Wine pg 131 Simon and Schuster 1989 ISBN 0671687026
- ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 175 Oxford University Press 2006 ISBN 0198609906
- ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 115 Oxford University Press 2006 ISBN 0198609906
