Grand cru

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Grand Cru is the highest level of classification of AOC wines from Burgundy or Alsace, those that come from a single vineyard. The same term is used in Saint-Émilion and Champagne, but there it refers to a differing level of classification. Grand cru is one level above premier cru.

In theory, and many times in practice, vineyards are designated "grand cru" (literally, "great growth") when they have shown the highest potential for greatness. It is emphatically not a classification of wine quality per se, but rather the potential of the site. An underachieving winemaker can easily make characterless wine from outstanding terroir, and a conscientious one can make a superior wine from a less-favored site. To help increase the quality of grand cru wines, they typically have the lowest maximum yields, not uncommonly around 25 hl/ha. However, there are no other real restrictions on winemaking.

Especially within Burgundy, some Grand Cru vineyards contain climats or lieux dits within them which are even more specific; Corton and Clos Vougeot, for example. Lieux dits within Corton are Corton Clos de Cortons, owned by the Faively estate, and Corton Grancy, owned by the Louis Latour estate, among others.

[edit] See also

• French wine

[edit] Other meanings

The term can also be used to refer to any item that is of high quality and is hence highly collectible.

In the beer world, Grand Cru is sometimes used as a special designation for the best beer made by a given brewery. The term is usually reserved for Belgian beer of any style. Examples can be found by Hoegaarden, Rodenbach, and many others.