Graves rouge
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The region Graves is named for the pebbles carried out by the Garonne River, which retain the sun's heat and help ripen the region's grapes.
With the exception of Chateau Haut Brion, no Graves producers were included in the 1855 Classification of Bordeaux First Growths. Graves did not receive its own official classification until 1959.
Many historians believe Graves to be the area where the Romans first planted grapes to produce wine in Bordeaux, approximately 2,000 years ago.
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Léger
Puissant
Doux
Acide
Souple
Tannique
Sec
Moelleux
- chêne
- vanille
- tabac
- chocolat
- cèdre
- café
- chocolat noir
- clou de girofle
- beurre
- boîte à cigares
- caramel
- cigare
0 mentions de notes boisé
- cuir
- Terreux
- fumée
- minéraux
- champignon
- graphite
- sol forestier
- noyau
- cacao
- miel
- copeaux de crayon
- goudron
0 mentions de notes Terreux
- mûre
- prune
- cassis
- fruit noir
- fruit noir
- cassis
- cerise noire
- myrtille
- confiture
- prune noire
- mûre sauvage
- olive noire
0 mentions de notes fruit noir
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Though Graves produces both red and white wines, it is mostly known for its elegant Cabernet Sauvignon-based blends, which are typically redolent of dark cherries with savory spice, chocolate and a distinctive minerality.
Wines here tend to be lighter in body and mature more quickly than those from the Haut-Médoc, yet still have fantastic aging potential.
Located on Bordeaux's left bank, Graves is known for its gravel soils, which retain the sun's heat and help ripen grapes.
In 1987, Pessac-Leognan was separated out from the wider Graves appellation, taking with it the all of the region's Classed Growths.