Organic wine Bordeaux, Medoc, Saint Emilion, Pomerol, Côtes de Bourg

Biowein [pur] was the first German importer of organic wine from Bordeaux in 1983.

The name Bordeaux derives from its location “on the edge of the waters” of the Gironde estuary, (in French) “au bord des eaux”.

The history of the Bordeaux wine region has always forced wineries and winemakers to take new paths and find solutions to necessary changes. Today, organic viticulture in Bordeaux could be an appropriate solution to reduce the environmental impact of conventional viticulture. The transition from conventional viticulture to organic viticulture is in full swing. For a long time, it was only the winemakers in the so-called satellite appellation who had been producing organic Bordeaux wine for 50 years. Now finally, or for several years now, the large and famous Cru Classée wineries have also taken this step.

In this respect, the Bordeaux wine industry is changing. Environmental pollution in the relatively densely populated region, as well as global warming, is forcing wineries to react.

While earlier clever minds came up with the idea of preserving wine by sulphurizing it for transport to England, or switching from the main production of white wine to red wine.

The phylloxera imported from America could only be successfully combated with the first biological plant protection measure. By grafting European grape varieties onto phylloxera-resistant American vine roots, it was possible to save viticulture in the Bordeaux region.

In the middle of the 20th century, the excessive use of fungicides, herbicides, insecticides and artificial fertilizers in the vineyards that were harmful to health and the environment followed. These reduced the risk and workload of the winegrowers, they not only led to higher harvest quantities, but also to increased cases of illness among the vineyard workers and, unfortunately, not to better wine.

Today (2024) the aim io reds tuce the overproduction of wine in the Bordeaux area by planting 9,500 hectares of vines. This campaign is to be subsidized by the state with 57 million euros. The decision is about to be made to clear another 2,000 hectares of vineyards. It doesn't fit that, on the one hand, the harvests are increased with intensive fertilization and chemical plant protection measures and, on the other hand, the vineyard areas are reduced with subsidized clearing.

The solution to this problem could be organic wine production in Bordeaux, which would reduce surplus production with lower harvest quantities and at the same time reduce environmental impact.

In addition to this imbalance caused by the Bordeaux wine industry itself, the effects of climate change with frost in spring, long dry and hot periods punctuated by violent storms are not only costly but also worrying. High temperatures change the characteristics of Bordeaux wines, including organic Bordeaux wines, which have alcohol levels of more than 14% vol. and thus lose their usual elegance and class. This problem should be countered with the following grape varieties, which tolerate more sun, produce less sugar and can be added to the cuvées in small proportions:

• Arinamoa, red, a new breed from Tannat and Cabernet Sauvignon. Tolerates high temperatures better.
• Castets, red, an indigenous grape variety of the Gironde that is resistant to downy mildew.
• Marselan, red, was bred in 1991 from Cabernet Sauvignon and Grenache and has good heat resistance.
• Touriga Nacional, red, a Portuguese heat-tolerant variety.
• Alvarinho, white, is known from Galicia and the Vinho Verde area in northern Portugal. Tolerates humid climates and high temperatures.
• Liliorila, white, cross between Baroque and Chardonnay in 1956 with high heat tolerance.

Out of around 3,000 Château, this is what wineries in Bordeaux are called, around 100 are classified Château (Cru Classé) in the Médoc, whose wines today average prices of several hundred  €/bottle.

After all, among the 3,000 Château in Bordeaux there are already around 600 Château which produce Bordeaux organic wine or are farming to HVE rules (Haute Valeur Environnementale), which is seen by many wineries as precursor to organic winemaking.

Bordeaux organic wine comes from all different growing zones such as Mèdoc, Saint Emilon, Lalande de Pomerol , Pomerol, Côtes de Bourg, Côtes de Blaye, Castillon Côtes de Bordeaux , Graves and Bordeaux Superieure and Bordeaux. These Bordeaux organic wines differ from each other due to the geological and climatic conditions, as well as the use of different grape varieties and their weighting.

Bordeaux is changing in many ways. More and more châteaus are switching to organic wine production . Their vineyards will become more environmentally friendly by planting shade-providing hedges, bushes and trees, thereby losing their monotonous character. Bordeaux organic wines in the price segment up to €15 rarely mature in barriques and the type of winemaking no longer requires them to be stored for many years until they are ready to drink. You can enjoy it relatively young, although 2-3 years of aging in the bottle would do them good. You can find relevant information in the descriptions of our Bordeaux organic wines.

Grape varieties for red Bordeaux wines, including organic wines

AOP (Appellation d'Origine Protégée) formerly AOC (Appellation d'Origine Contrôlée) in German, quality wine with controlled designation of origin):

• Merlot (main grape variety, obligatory)
• Cabernet Sauvignon (main grape variety, obligatory)
• Cabernet Franc (main variety, obligatory)
• Petit Verdot (secondary grape variety)
• Malbec (secondary grape variety)
• Carménère (secondary variety)

Grape varieties for white Bordeaux wines, including organic wines

• Sémilion (main grape variety, obligatory)
• Sauvignon Blanc (main grape variety, obligatory)
• Muscatelle (main variety, obligatory)
• Colombard (secondary grape variety)
• Merlot Blanc (secondary grape variety)
• Sauvignon Gris (secondary grape variety)
• Ugni Blanc (secondary grape variety)

All Bordeaux wines and all Bordeaux organic wines consist of a cuvée with at least two grape varieties that ideally complement and harmonize each other.

It is questionable whether these grape varieties, which have adapted to the cooler climate in the region around Bordeaux for many decades, can be retained. Because it is to be feared that as temperatures continue to rise, the typical elegant character of Bordeaux wines could be lost and their alcohol content could rise sharply. Higher temperatures and more intense solar radiation cause an increasing CO2 content in the atmosphere, which leads to stronger growth of the vines. Not only is more organic material formed (stronger vines, increased leaf growth, higher yields), which is positive from an economic point of view. However, the shorter growth and ripening phases caused by the improved photosynthesis, which leads to higher sugar levels and lower acidity in the grapes, are undesirable. As a result, the desired and important balance between sugar and acidity is lost. It could lead to heavy, clumsy and high-alcohol organic Bordeaux wine that might be indistinguishable from wines made from sunnier wine-growing regions. Tests are already underway in Bordeaux with alternative grape varieties that produce less sugar, including new breeds vines are already underway. Some organic wine estates are already planting fruit trees in the vineyards and on the edges, as well as hedges and shrubs to provide shade and temperature control.