Bordeaux 1855 First Growths: What They Are, Why They Matter, and How to Enjoy Them

Bordeaux’s Classification of 1855 is one of wine’s most enduring signposts. More than a list, it’s a snapshot of quality and reputation that has guided collectors and drinkers for over a century and a half. This guide breaks down what the classification is, how it came to be, what First Growth status means in the glass and in the market, and how to approach these wines with confidence.

What Is the Bordeaux Classification of 1855?

In 1855, for the Exposition Universelle in Paris, Napoleon III asked Bordeaux’s wine brokers to rank the region’s top châteaux based on quality and market price. The result was a five-tier list of crus classés (classified growths) for the Left Bank—primarily the Médoc, with one historic outlier from Graves:

• First Growths (Premier Cru): the highest tier
  
  
• Second through Fifth Growths: still elite, but ranked below
  
  

A few key points:

• It’s a Left Bank list rooted in the Médoc. (Right Bank wines like Saint-Émilion and Pomerol aren’t included; they use different quality tier systems.)
  
  
• The list has changed only once at the top: Château Mouton Rothschild was elevated from Second Growth to First Growth in 1973.
  
  
• Today, the five First Growths remain Bordeaux’s most recognized names.
  
  

Who Are the First Growths?

• Château Lafite Rothschild (Pauillac)
  
  
• Château Latour (Pauillac)
  
  
• Château Margaux (Margaux)
  
  
• Château Haut-Brion (Pessac-Léognan, Graves)
  
  
• Château Mouton Rothschild (Pauillac) — elevated in 1973

What that often means in the glass

While vintage and winemaking matter, each estate has a typical signature:

• Lafite: filigreed structure, graphite, cassis, remarkable perfume and finesse
  
  
• Latour: power and depth; densely knit tannins; extraordinary longevity
  
  
• Margaux: aromatic lift and texture; floral elegance with satin tannins
  
  
• Haut-Brion: smoky/mineral complexity; cedar, earth, and velvety breadth
  
  
• Mouton: opulent fruit, exotic spice, luxurious mid-palate, showstopping presence
  
  

How the 1855 Classification Was Built (and why it stuck)

The brokers ranked estates by price as a proxy for quality—a practical choice given decades of trade records. Because top châteaux consistently invested in vineyards and élevage, the ranking proved self-reinforcing: reputation attracted demand; demand funded quality; quality sustained reputation. That feedback loop is why the list, rightly or wrongly, still shapes expectations today.

Quick timeline

• 1855: List created for the World’s Fair; Médoc + Haut-Brion from Graves
  
  
• 1955–present: Separate, periodically revised classification emerges in Saint-Émilion (Right Bank)
  
  
• 1973: Mouton Rothschild promoted to First Growth
  
  
• Today: The 1855 list remains a reference point for Left Bank Bordeaux
  
  

What First Growth Status Means in Practice

Quality & Style
First Growths are built for both complexity and longevity. Expect fine-grained tannins, layered aromatics (cassis, cedar, graphite, spice), and finishes that seem to lengthen with every sip.

Cellaring

• Typical peak windows extend 20–40+ years in strong vintages
  
  
• Store at ~55°F (13°C), about 70% humidity, dark and vibration-free
  
  
• Bottles on their sides; favor consistency over perfection in temperature
  
  

Service

• Young (≤15 years): decant 1–3 hours to open structure
  
  
• Mature (20+ years): 30–60 minutes, gently—preserve delicate aromatics
  
  
• Pair with dry-aged steak, roast lamb, wild mushrooms, and aged firm cheeses
  
  

Market reality
First Growths are allocation-driven and price-sensitive to vintage. Provenance (documented storage, original cases, clean fills/labels) materially affects value and buyer confidence. While wine is first and foremost for drinking, these bottles often function as blue-chip anchors in serious cellars.

First Growths vs. Other Bordeaux Classifications

• 1855 (Left Bank): Historic, largely fixed; Médoc + Haut-Brion
  
  
• Graves (Pessac-Léognan): Separate classification (includes reds & whites)
  
  
• Saint-Émilion (Right Bank): Revised periodically (since 1955), ranking estates as Grand Cru Classé and Premier Grand Cru Classé
  
  
• Pomerol: No official classification, yet home to legends (e.g., Pétrus)
  
  

Takeaway: the 1855 list is one lens—famous and useful—but not the only measure of greatness in Bordeaux.

How to Approach First Growths as a Collector (Beginner to Pro)

• Set intent: celebration bottles vs. long-term anchors
  
  
• Buy smart: reputable merchants, documented storage, sensible pricing for vintage quality
  
  
• Start small: one bottle from an estate you love; consider “second wines” for earlier drinking
  
  
• Track & taste: open at milestones (10, 15, 20 years) and keep notes—your palate will tell you when the magic happens
  
  

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FAQ: Bordeaux 1855 First Growths

What is the Bordeaux Classification of 1855 First Growth?
It’s the top tier of a historic Left Bank ranking created for the 1855 World’s Fair. The five First Growths are Lafite, Latour, Margaux, Haut-Brion, and (since 1973) Mouton Rothschild.

Why were these châteaux selected as First Growths?
They commanded the highest market prices at the time—reflecting sustained quality, reputation, and demand—criteria that, in broad strokes, still hold.

When should I open a First Growth Bordeaux, and how should I serve it?
Great vintages often peak 20–40+ years from harvest. Decant 1–3 hours when young; 30–60 minutes when mature. Serve around 60–65°F (16–18°C) in large tulip-shaped glasses.

How does vintage variation affect First Growth wines?
Warmer years tend to offer earlier opulence; classic cooler years can require more time but age superbly. Vintage drives both flavor profile and market price.

Do First Growths make “second wines,” and are they worth buying?
Yes—most estates bottle a second wine (e.g., Les Forts de Latour). They’re crafted for earlier drinking and offer a more accessible look at the château’s style.

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