Médoc AOC

Mm-hmm.

Uh, producing a beautiful Merlot, Cabernet Sauvignon, or, uh, on the, on the terroir of Fronsac, of Médoc, of Saint-Émilion, of course, at good price, fair price.

It's still the case nowadays.

We still have amazing-

... value.

Um, I don't have the, the real price in mind in the US, but in Bordeaux, when you, when you go to a cellar, below 20 euro, you will find amazing wines, amazing value, and sometimes it's even more interesting.

Wines which are age, you can purchase, like, some '05 vintage, '04, '02 vintage from a simple winery on the plateau of Saint-Émilion or in the Médoc side, which is still very nice to drink, to appreciate nowadays.

Below 20 euro.

So as such, a bunch of other parts of Bordeaux start to look into doing similar things.

In 1932, we get what's called Cru Bourgeoisie, which is formed for all wineries in the Médoc, which is basically the entirety of the left bank there.

It starts off quite informal and becomes more formalized over time, but sort of is more focused on consistency and quality and environmental sustainability, at least in its modern incarnation.

You get like Graves, which is sort of the main white wine making area.

So let's talk a little bit about the Cru Bourgeois Bourgeois and why that's so different to the 1855 classification.

Yeah.

So as I mentioned before, Cru Bourgeois Z or Cru Bourgeois encompasses all the wines of the Médoc.

So it's the largest classification in terms of like having the most wineries attributed to it.

Here is your next limerick.

In Médoc, as we run past some cloisters, our snacks leave us clammy and moister.

The way we refuel is borderline cruel.

The pit stops serve red wine and...

Yes, oysters.

[clapping]

Like every marathon, the Marathon de Châteaux de Médoc in France has hydration stations every mile or so.

But theirs, instead of Gatorade, features nearly 20 different local wines.

I ordered a glass of local red, a Bordeaux superior and some charcuterie.

The bartender, a young man with a beard, recommended a bottle from a small producer in the Médoc who is currently busy with the vendange.

He said the vines were stressed by the dry summer, which meant concentrated flavors in the grapes.

I tasted it.