Bordeaux innovation

A History of innovation There’s a long history of innovation in Bordeaux; introducing topping up and sulphur to produce the ‘New French Claret’ in the 17th century, solving Mildew with the Bordeaux mixture in 1878 to the introduction of stainless steel in the 1960’s, when Château Haut Brion was accused by its peers for producing wine made in a dairy!

Let's face it: Bordeaux is struggling. A recurring theme during my latest visit was producers lamenting declining sales, despite their wines tasting rather delicious. In January, the Gironde Chamber of Agriculture reported that more than 1,320 winegrowers were facing financial challenges – a situation that prompted the agriculture ministry to allocate €57 million to support the uprooting of nearly 10,000 hectares of vines in the region.