Bordeaux

This has always been a region of extremes between the haves and have nots, something which shows no sign of changing. While the very top wines continue to demand and achieve top prices those at the bottom of the pecking order are struggling even to sell all they produce of small vintages and are looking for help to sell their wines or to grub up vines.

In between these two extremes there is plenty of good quality, good value wine to be had. There has also been a noticeable change in winemaking styles over the past few years as many of the very late-harvested, heavily extracted and oaked wines are giving way to what we see as more balanced, fresher styles with a more restrained use of oak.

Dry white Bordeaux – made predominantly from Sémillon and Sauvignon Blanc – is somewhat overlooked but in Pessac-Léognan and Graves, there are oak-aged wines of great complexity. The glorious, sweet wines of Sauternes and Barsac are the result of tiny yields, a lot of work in the vineyard and a reliance on nature so it can be very difficult for producers with the declining market for sweet wines. Many are looking at producing increasing amounts of dry whites.