Le retrait d'Ausone et Cheval Blanc du classement des crus

Their reason for not submitting their dossiers is because of the expanded criteria used for assessment. When I was in Bordeaux I had a first-hand look at the inch-thick questionnaire causing sleepless night for several proprietors, stressed about filing their applications by the end of that month. The reason that the application is so detailed is because of additional questions that go beyond factors that determine the intrinsic quality of wine: terroir, vineyard practices and vinification technique. More than half relate to critics’ scores, market prices, consultants, distribution of the wine, presence in top restaurants, environmental policies, certifications, marketing strategy, social media presence and so forth. One or two Saint-Émilion winemakers described it as “intrusive”.

It is easy to scorn these questions. What have they got to do with the quality of wine, which is surely what a classification should reflect? Does the number of Likes on Instagram change the taste or its quality? Of course not. Though I believe Cheval Blanc and Ausone have made a very fair point, I try to see it from the INAO’s point of view as well. Firstly, they need to gather as much information about the châteaux as possible. The more information you have at hand, the more accurate your decision should be. Fathoming out the presence of a wine beyond négociants’ warehouses is valid. I, for one, have consistently argued that genuine sales are not between châteaux and négociants where cases can potentially gather dust, but to final consumers. An assessment based upon ex-château prices implies that châteaux could simply charge as high a price as possible to gain promotion, whereas a realistic measure of price is what consumers are willing to pay, which is essentially the information the INAO tried to glean via the expanded dossier and more probing questions.

Michel Larouche a écrit:EN parlant de Saint-Emillion, j'ignorais qu'on y retrouvait des vignes non greffées chez un producteur...Je croyais que c'etait exclusif a Bollinger en champagne...

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Alexander Smith a écrit:

J'aime l'idée d'évaluer la liste tous les 10 ans, mais uniquement sur la base de la qualité. Comment déterminez-vous cette qualité ? C'est la question la plus difficile. Et comment déterminer le potentiel réel de ces baby vins jusqu'à au moins 8-10 ans ? Excellent sujet