Graves

Gravel Soils and Bordeaux Classics

The appellation's name comes directly from its soil type—gravel (French: graves). This stony ground absorbs the sun's heat during the day and radiates it back to the vines at night, while also providing perfect drainage. The red wine produced in Graves (primarily from Cabernet Sauvignon and Merlot) is characterized by elegance, notes of smoke and redcurrants, and a silky texture. The region is also highly esteemed for its oak-aged white wine made from Sauvignon Blanc and Sémillon, delighting the palate with crispness alongside aromas of honey and toasted nuts.

The Perfect Choice for Meat and Fish

Thanks to these two distinct wine styles, Graves is a highly versatile region. The red wines are a classic wine for meat, pairing exceptionally well with roast beef, lamb, duck breast, and game. Meanwhile, an oak-aged Graves white wine creates a flawless harmony with butter-roasted fish, scallops, veal in a cream sauce, and aged cheeses.

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How long can wines from the Graves region be cellared?
Red Graves wines boast excellent longevity—they can evolve in the cellar for 10 to 15 years or more. High-quality white wines also age beautifully for 5 to 10 years, gaining a richer, creamier texture.

How does Graves differ from the Pessac-Léognan appellation?
Pessac-Léognan is the northern, most prestigious part of the historic Graves region, which was granted its own AOC status in 1987. Basic Graves AOC wines are generally more accessible, mature slightly faster, but retain the same distinctive gravel terroir character.

Do these wines need to be decanted?
It is recommended to decant red Graves wines, especially those younger than 7–8 years, for at least 1 hour. This softens the tannins and helps the smoky and tobacco notes unfold. A short aeration can also benefit high-quality, oak-aged white wines.