Overview
The term Premier Cru, meaning “First Growth,” is a wine classification used in several French wine regions to denote vineyards or wines of high quality, ranking just below Grand Cru. Its origins are most closely associated with Burgundy, where the classification formally recognised superior vineyard sites following the work of 19th-century scholars and local traditions identifying the best parcels.
In Burgundy, the Premier Cru designation was codified with the creation of the Appellation d'Origine Contrôlée (AOC) system in the 1930s. Vineyards granted Premier Cru status were distinguished by their ability to consistently produce wines of notable character, influenced by factors such as soil, exposure, and microclimate. Wines from these vineyards are labeled with both the village name and the vineyard name.
The term is also used in regions like Champagne, where villages rather than individual vineyards are ranked as Premier Cru or Grand Cru. While criteria and application vary by region, the classification serves as a marker of recognised quality within a hierarchy, linking wine identity closely to its place of origin and specific terroir.
