Red Wine Rioja: Understanding Classifications

Red wine Rioja rests on Tempranillo and a small group of supporting Spanish varieties, and the tiers on the label sit on top of that base. This guide examines the grape varieties commonly used in red wine Rioja. It then explores how other prominent fine wine regions, such as Bordeaux and Burgundy, structure their classification systems. These broader classification principles often incorporate factors like vineyard origin, production volume, and recommended ageing. Understanding them offers valuable context for discerning the quality and style of wines that use similar hierarchical terms. This guide will detail the grapes found in Rioja, including Tempranillo. It also illustrates how classification systems function elsewhere in the wine world. That gives you a framework for your own assessment of fine wines.

What grapes are in red wine Rioja?

Red wine Rioja primarily uses Tempranillo, a grape variety originating from Spain, Rioja (wine). This grape carries many synonyms, including Aragónez, Tinta Roriz, Ull de Llebre, Cencibel, and Tinta del Pais. We give its pedigree as Albillo Mayor × Benedicto. In 2004, 170,000 hectares of Tempranillo were cultivated. You can explore more about the Tempranillo grape and its characteristics.

Other red grape varieties also contribute to red wine Rioja. Graciano, for example, also originates from Spain, Rioja, and had 395 hectares cultivated in Spain. Its synonyms include Bastardo Nero, Bois Dur, and Cagnulari. Garnacha is also known as Grenache. It originates from Spain, with 82,300 hectares cultivated there. Mazuelo, a synonym for Carignan, is another variety found in Spain. Recorded plantings cover 95,700 hectares of it cultivated in the EU in 2006. These grapes, with their diverse characteristics, contribute to the regional wine styles. For a deeper dive into producers from this region, you can view our tracked Rioja producers by ageing tier.

How do other fine wine regions classify wines by quality and ageing?

Classification systems for fine wines vary significantly between regions, often reflecting historical practices, geographical focus, and production philosophies. For instance, Bordeaux classifications are typically producer-driven. Burgundy's system is terroir-oriented and geographically focused, a practice dating back to medieval times.

The Bordeaux Wine Official Classification of 1855 offers one example. It resulted from a request by Emperor Napoleon III for the 1855 Exposition Universelle de Paris. Brokers from the wine industry ranked wines based on a château's reputation and trading price. Those brokers ranked red wines from First to Fifth Growths, primarily from the Médoc region. Château Haut-Brion from Graves was the sole exception. White wines counted for less at the time. They were sweet varieties from Sauternes and Barsac, ranked from Superior First Growth to Second Growth. This classification has seen only two changes since 1855. Cantemerle joined the list as a Fifth Growth in 1856. Château Mouton Rothschild rose from a Second Growth to a First Growth in 1973. Critics have argued this 1855 classification is outdated, as vineyards have expanded, shrunk, and been divided without reclassification.

Alexis Lichine, Robert Parker, Clive Coates, and David Peppercorn are among the critics who have questioned its accuracy.

In contrast, Burgundy's classification system is deeply rooted in terroir. It pays immense attention to the area of origin and the region's 400 types of soil. Burgundy classifications are geographically focused, meaning a specific vineyard or region bears a classification regardless of the producer. This focus is evident on wine labels, where appellations are most prominent. The main levels in Burgundy, in descending order of quality, are Grand Crus, Premier Crus, village appellations, and regional appellations.

Here is a comparison of the Bordeaux and Burgundy classification systems:

Feature	Bordeaux Classification (1855)	Burgundy Classification
Basis of Classification	Château's reputation and trading price	Terroir-oriented, geographically focused
Primary Focus	Individual châteaux	Specific vineyard or region
Red Wine Tiers	First to Fifth Growths	Grand Cru, Premier Cru, Village, Regional
White Wine Tiers	Superior First to Second Growths (sweet wines)	Grand Cru, Premier Cru, Village, Regional
Grand Cru Production	N/A (classification is by château)	2% of production, 35 hl/ha
Premier Cru Production	N/A	12% of production, 45 hl/ha
Village Production	N/A	36% of production, 50 hl/ha
Regional Production	N/A	AOC Bourgogne at 55 hl/ha
Ageing Recommendation (Grand Cru)	N/A	Minimum 5-7 years, best can keep for more than 15 years
Ageing Recommendation (Premier Cru)	N/A	Often 3-5 years, best can keep for much longer
Ageing Recommendation (Village)	N/A	Consumed 2-4 years after release, some longer
Ageing Recommendation (Regional)	N/A	Typically intended for immediate consumption, within three years
Labeling Example (Grand Cru)	Château Lafite Rothschild	Corton or Montrachet, plus the Grand Cru term
Labeling Example (Premier Cru)	N/A	"Volnay 1er Cru Les Caillerets"
Declassification	N/A	Producers are allowed to declassify wine to a lower-ranked AOC

These detailed systems highlight how regions define quality and ageing potential. Understanding these frameworks can help you evaluate wines, whether you are considering a fine wine investment or looking for wines to drink now. For more on how to acquire such wines, consult our guide on how to buy wine at auction. You can also use our landed cost calculator to estimate the total cost of your purchases.

What does "the ageing of wine" mean for labelling?

The OIV International Standard for the Labelling of Wines lists "The ageing of wine" as optional information, according to OIV: international standard for the labelling of wines. It can be provided on a wine label. While optional, this information is often crucial for consumers and collectors. In regions like Burgundy, specific ageing recommendations tie directly to the classification tiers. Grand Cru wines are generally meant for cellaring for a minimum of five to seven years. Regional appellation wines are typically intended for immediate consumption within three years. This practice helps guide decisions on when to open a bottle or how long to hold it in storage. Factors such as wine ullage levels can also influence a wine's condition and potential for ageing.

Assessing the potential of a bottle requires careful consideration of its origin and the producer's intent. You can compare different wines side-by-side to make informed decisions on what to buy, hold, or sell.

Compare wines side-by-side to understand their nuances and make informed decisions for your collection.