1945 Bordeaux Vintage: What to Do Next with Your Bottles

Deciding the next step for your 1945 Bordeaux vintage bottles involves careful consideration of the wine's condition, its storage history, and current market dynamics. The importance assigned to vintage is varied and disputed. Even so, Roman L. Weil's research found that experienced wine drinkers could distinguish Bordeaux wines of years rated high from those of years rated low in blind tastings. This suggests that the specific vintage year for Bordeaux, unlike other wines tested, can be a significant factor in quality perception. For wines from prestigious producers and regions, superior vintages often command higher prices. This is especially so if they are likely to improve further with some age in the bottle. Understanding these factors, alongside the physical state of your bottles, is crucial for determining whether to hold, sell, or open your 1945 Bordeaux.

What defines a vintage like 1945 Bordeaux?

A vintage wine, such as a 1945 Bordeaux, is one made from grapes grown and harvested in a single specified year. The fruit must all, or primarily, come from that year. The Bordeaux region sits in southwest France around the city of Bordeaux. Its Atlantic climate and geological foundation of limestone lead to a soil structure heavy in calcium. The Gironde estuary and its tributaries, the Garonne and Dordogne rivers, irrigate the land. In Bordeaux, the concept of terroir plays a pivotal role in wine production. Top estates aim to create terroir-driven wines. The region's best vineyards are often found on well-drained gravel soils near the Gironde river.

Red Bordeaux wines, often called "claret" in Britain, are generally made from a blend of grapes. The permitted red grapes include Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec, and Carménère. Merlot is the most planted red grape in Bordeaux, accounting for 62% by area. Cabernet Sauvignon follows at 25% and Cabernet Franc at 12%. Other varieties make up 1% in total. Winemaking in Bordeaux involves sorting and destemming grapes before mechanical crushing. Chaptalization is permitted and common. Fermentation typically occurs in temperature-controlled stainless steel vats. Pressing follows, then transfer to 225-litre oak barriques for aging, commonly for a year. Blending is an integral part of the process. It combines wine from different grape varieties and vineyard parts to achieve the château's preferred style.

Emperor Napoleon III requested the Bordeaux Wine Official Classification of 1855. It ranked Médoc red wines and Sauternes-Barsac sweet wines into categories based on price. The five First Growth red wines are among the most expensive in the world. These include Château Lafite Rothschild, Château Margaux, Château Latour, Château Haut-Brion, and Château Mouton Rothschild. The last of those moved up from Second to First Growth in 1973. There is no official classification for Pomerol. Even so, wines like Château Pétrus and Château Le Pin are often considered equivalent to the 1855 First Growths. They can sell for even higher prices. You can explore the history and characteristics of the 1945 Bordeaux vintage on our dedicated entity page.

How does storage impact the quality of old Bordeaux?

Proper storage is critical for preserving the quality of old Bordeaux, as excessive heat and light can cause significant damage. AWRI Technical Note TN09 states that excessive storage temperatures will have a marked effect on the shelf life of bottled wine. Marais (1986) observed the development of faulty flavors and decreasing overall quality after 12 months of wine storage at 30°C. Temperatures exceeding 40°C can induce visual and sensory changes in a wine within days, according to Ough (1986). Ough (1992) further advises that any storage place where the temperature exceeds 25°C for long periods and 40°C for short periods can affect wine quality. For optimal conditions, Amon and Simpson (1986) recommend storing bottled wine with the cork in contact with the wine in a cool (15-20°C), dry location.

Beyond sensory degradation, exposure to significantly high temperatures can cause physical damage. Wine leakage and cork stopper movement from thermal expansion are two examples. This physical damage does not necessarily imply the wine's quality has suffered. It will certainly impact the appearance and marketability of the wine, as detailed in AWRI Technical Note TN09. Understanding wine ullage levels can help you assess potential heat exposure.

Light exposure also poses a significant threat to wine quality. Wines can develop "lightstruck" flavors (goûts de lumière), which Maujean and Seguin (1983) attributed to the formation of volatile sulfur compounds. Riboflavin (vitamin B2), present in wine, undergoes photo-activation when exposed to light at wavelengths of 370 nm and 440 nm. That reaction drives the oxidation of sulfur-containing amino acids and the subsequent formation of these off-flavor compounds. Dozon and Noble (1989) exposed still and sparkling white wines to fluorescent lamps. Bottles in green glass developed lightstruck flavor after 31.1 hours and 18 hours, respectively. The same wines in clear glass developed this flavor significantly faster, after only 3.3 hours and 3.4 hours. Sensory assessments revealed a decrease in 'citrus' aromas and an increase in 'cooked cabbage', 'corn', 'wet wool/wet dog', and 'soy/marmite' aromas.

Direct sunlight is considerably more damaging than electric lighting. Gordon Watson (pers. comm. in AWRI Technical Note TN09) noted that direct sunlight provides 4286 times the UV-A radiation of a 36W fluorescent lamp. Therefore, exposure to sunlight, such as in retail window displays, is likely more deleterious to wine quality than exposure to electric lighting systems. Light can also exacerbate copper instability in susceptible white wines, leading to haze. The Institute recommends protection from light if copper concentration exceeds approximately 0.5 mg/L.

Ideal storage conditions for bottled wine involve insulated and/or temperature-controlled environments. Those environments minimize fluctuations in both temperature and humidity. The use of miniature temperature logging devices is suggested for monitoring temperature fluctuations during storage and transport. The careful selection of glass color can also help prevent light-related problems. Rankine (1989) indicates that amber glass is most effective in excluding wavelengths below about 450 nm. For comprehensive advice, consult our guide on how to store wine.

How do you assess the market value of a 1945 Bordeaux?

Assessing the market value of a 1945 Bordeaux involves evaluating its specific condition and provenance against market trends for similar wines. Wines of superior vintages from prestigious producers and regions often command much higher prices than those from average vintages. This is especially true if they are likely to improve further with age in the bottle. Bordeaux wines tend to be the most common at wine auctions. Longevity, fairly large production, and established reputation explain that.

The 1855 classification includes First Growths like Château Lafite Rothschild, Château Margaux, Château Latour, Château Haut-Brion, and Château Mouton Rothschild. It identifies wines that are "among the most expensive wines in the world,". There is no official classification for Pomerol. Wines such as Château Pétrus and Château Le Pin are often considered equivalent to the 1855 First Growths. They frequently sell for even higher prices.

Market reports released in February 2009 showed that the market had increased in buying power by 128%. Prices had been lowered for the very best Bordeaux wines, according to Ghatineh. However, recent trends indicate reduced demand for Bordeaux, influenced by the wider availability of other wines and generational differences in alcohol consumption. For example, the area under vine in Bordeaux fell from 103,000 hectares to 95,000 hectares in 2024. Global alcohol consumption per capita reduced from 5.7 litres in 2010 to 5.5 litres in 2019.

To understand the current market for your 1945 Bordeaux, you would typically look at recent auction results for bottles of the same vintage and producer. Factors like fill level, label condition, and provenance all weigh on the result. You can track the overall performance of fine wine with our live fine wine market index. When considering selling, our guide on how to sell fine wine provides further insights into the process. Similarly, if you are looking to acquire more, our guide on how to buy wine at auction can be a valuable resource.

What are the options for your 1945 Bordeaux?

Your options for a 1945 Bordeaux include holding for further aging, opening to consume, or selling at auction. Each depends on the wine's condition and your objectives.

Holding: If your 1945 Bordeaux is from a prestigious producer and has been stored under ideal conditions, holding it for further aging might be a viable option. Wines of superior vintages from prestigious producers and regions often command much higher prices. That is especially so when they are likely to improve further with some age in the bottle. This strategy aligns with the long-term perspective often associated with fine wine investment.

Opening: The decision to open a 1945 Bordeaux depends on its current drink window and your personal preference. Specific drink windows vary by producer and bottle condition. If the wine is within its optimal drinking period and you wish to experience its matured characteristics, opening it is a rewarding choice.

Selling: If you are considering monetizing your 1945 Bordeaux, the auction market is a primary channel. As a common Bordelais saying goes, "The best vintage is the vintage we have to sell,". Given the longevity and established reputation of top Bordeaux wines, they are frequently found at wine auctions. The market for older vintages can be dynamic. Provenance, fill level, and overall condition all influence it.

To make informed decisions about your 1945 Bordeaux, explore our per-vintage price history feature. It offers detailed insights into how specific vintages have performed over time.