Bordeaux Claret: A New Old Style Wine

For centuries, Bordeaux Claret was the wine that made Bordeaux famous. Long before the region became known for powerful, oak-aged reds, it was producing lighter, fruitier wines that were shipped across the English Channel and enjoyed throughout Britain.

Over time, that style disappeared as Bordeaux wines became darker, richer and more structured. Now, the Bordeaux AOC has officially approved Bordeaux Claret, reviving this historic light red wine style for a new generation of wine drinkers. The decision reflects not only Bordeaux’s history but also changing consumer tastes and a warming climate.

But what exactly is Bordeaux Claret? Why did it disappear? And why is one of the world’s most famous wine regions bringing it back now?

What Is Bordeaux Claret?

Despite its name, Bordeaux Claret is not a rosé. It is also quite different from the rich Bordeaux reds many of us know today. Instead, it sits somewhere in between.

The wines are made from Bordeaux’s traditional red grape varieties, but with much gentler extraction during winemaking. That means less colour and fewer tannins are taken from the grape skins, creating a bright ruby-red wine that is juicy, soft and fruit-driven while still clearly being a red wine. Think of it as a very light red rather than a dark rosé.

According to the new Bordeaux specifications, Bordeaux Claret should have a supple palate, a fluid texture, and plenty of fresh fruit. It is designed to be approachable, easy to understand, and enjoyable without years of ageing.

The idea is simple: a red wine that fits the way many people enjoy wine today.

Why Is It Called Claret?

The story begins almost 900 years ago. In 1152, Eleanor of Aquitaine married the future King Henry II of England. Because Aquitaine included Bordeaux, the region became closely connected to England, and wine exports increased dramatically. The wines shipped across the Channel were called vin clar, meaning “clear wine.” Compared to the dark reds of the time, these wines were lighter in colour because they spent less time in contact with the grape skins.

Over time, the English changed vin clar into claret, and for centuries the word became almost another name for Bordeaux wine. Even today, many people in Britain still refer to a bottle of Bordeaux simply as “claret.”

Why Did Bordeaux Wines Become Darker?

The transformation happened gradually during the 19th and especially the 20th century. Winemakers began using longer maceration, extracting more colour and tannins from the grape skins. Oak ageing became increasingly popular, adding vanilla, spice and greater structure. At the same time, wine critics and collectors started favouring powerful wines that could age for decades.

Climate change has also played a role. Warmer growing seasons allow grapes to ripen more fully, producing wines with higher alcohol, softer tannins, and greater concentration. Little by little, Bordeaux evolved into the bold style we know now.

Today, however, many consumers are looking for something different. Lighter, fresher wines are becoming increasingly popular, and Bordeaux Claret is the region’s answer to that shift.

Bordeaux Claret vs Bordeaux Clairet: What’s the Difference?

This is probably the most confusing part of the story. If you’ve heard of Bordeaux Clairet, you might think Bordeaux already makes this style of wine.

And you’re right—but they’re not the same:

• Bordeaux Clairet has existed for decades as its own recognised style. It spends longer on the grape skins than a rosé, giving it a deeper raspberry colour, more body and more structure.
• Bordeaux Claret is different. It is the revival of the original medieval style that first made Bordeaux famous in England. It is lighter, lower in tannins, and intended to be enjoyed young and slightly chilled.

Interestingly, both names trace their origins to the Latin words vinum clarum, meaning “clear wine”, but today they represent two distinct wine styles within Bordeaux.

Why Is Bordeaux Bringing Bordeaux Claret Back?

The answer is both simple and complicated: wine drinkers are changing.

Many younger consumers are looking for wines that are easier to enjoy without needing years of cellaring or a special occasion. Fresh fruit, lower tannins and good drinkability are becoming just as important as power and concentration. At the same time, many classic Bordeaux wines have become expensive and are often seen as bottles for collectors rather than everyday drinking.

Bordeaux has also faced declining sales in recent years. Lower demand has contributed to thousands of hectares of vineyards being removed across the region. Rather than creating something completely new, Bordeaux is bringing back a style that was already part of its history.

The producers themselves describe Bordeaux Claret as the meeting point between Bordeaux’s past and future: a historic wine style updated with modern viticulture and winemaking to match today’s lifestyles while staying true to the region’s identity.

How Is Bordeaux Claret Made?

One of the interesting things about Bordeaux Claret is that there isn’t just one recipe. The official specifications define the style rather than a single production method. Winemakers can choose different techniques as long as the final wine remains fresh, fruity, and low in tannins.

Among the methods already used for the first 2025 vintage are:

• Short skin maceration
• Cold pre-fermentation maceration
• Carbonic maceration
• In some cases, avoiding malolactic fermentation to preserve freshness

According to Bordeaux, Merlot is currently the most widely used grape for the style because of its naturally generous fruit and soft tannins.

How Climate Change Is Changing Bordeaux Wines

Climate change is often discussed in terms of drought, heatwaves and earlier harvests. But it is also changing the kinds of wines people want to drink.

As summers become warmer, many consumers are choosing lighter wines that can be enjoyed slightly chilled. Winemakers are responding by harvesting earlier, experimenting with different grape varieties and rediscovering older wine styles that naturally suit today’s conditions.

Bordeaux Claret is a good example of this trend.

What’s particularly interesting is that Bordeaux doesn’t present Claret as a compromise forced by climate change. Instead, it sees the wine as a natural evolution—one that combines centuries of tradition with modern winemaking to produce a style that feels both familiar and contemporary.

We’ve already seen similar revivals elsewhere. Pétillant Naturel, better known as Pet-Nat, has returned to popularity after decades of being forgotten. Amphora fermentation has made a comeback in many wine regions. Sometimes innovation doesn’t mean inventing something new—it means rediscovering something old.

How Should You Serve Bordeaux Claret?

One of the biggest surprises is the serving temperature. Unlike classic Bordeaux, which is usually served around 16–18°C, Bordeaux Claret is meant to be enjoyed chilled at around 10–12°C. Bordeaux producers recommend taking the bottle out of the fridge about fifteen minutes before serving.

Another important difference is that Bordeaux Claret is not designed for long ageing. It is best enjoyed young, ideally within two years of production, when its bright fruit and freshness are at their best.

Its fresh style also makes it surprisingly versatile at the table. It pairs particularly well with: charcuterie, grilled chicken, burgers, pizza, tuna, roast vegetables, and summer barbecues.

It’s the kind of red wine you can happily open on a warm evening without overthinking it.

Bordeaux Claret at a Glance

The new production rules define several key characteristics of the style:

• Made from authorised Bordeaux red grape varieties
• Minimum alcohol: 11% ABV
• Lower tannin levels than classic Bordeaux
• Bright ruby colour with moderate colour intensity
• May contain a small amount of residual sugar (up to 7 g/L depending on acidity)
• Best served at 10–12°C
• Intended to be enjoyed within two years of the vintage

The First Bordeaux Claret Vintage

Although the style has only just been officially approved, producers have been quick to embrace it. Around 40 winemakers have already committed to producing Bordeaux Claret from the 2025 vintage, representing just over 16,000 hectolitres of wine.

The Bordeaux & Bordeaux Supérieur Union expects more than two million bottles to reach the market during the first two years. For a brand-new official category, that’s a remarkably strong start.

Why Bordeaux Claret Matters for Wine Lovers

Bordeaux Claret is much more than another new label on a bottle. It reflects something bigger happening across the wine world. For years, many regions focused on making bigger, richer and more powerful wines. Today, many producers are moving in the opposite direction. Freshness, balance and drinkability are becoming just as important as concentration and ageing potential.

Bordeaux Claret perfectly captures this shift.

At the same time, it reminds us that wine doesn’t always move forward by inventing something new. Sometimes the best ideas have been there all along, simply waiting to be rediscovered.

Whether Bordeaux Claret becomes a lasting success remains to be seen, but it already tells us something important about the future of wine. Consumers are looking for fresher, more approachable styles, and Bordeaux has responded not by abandoning its history, but by embracing it.

If you’ve never tried a light Bordeaux red wine before, Bordeaux Claret might be one of the most interesting bottles to watch over the next few vintages. It offers a chance to taste Bordeaux much as people first experienced it centuries ago—lighter, brighter and made to be enjoyed with good food and good company.

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