Bordeaux has the largest source of quality wines in the world. There are more than 22,000 vineyard properties working in 280,000 acres producing over 71 million cases of Bordeaux wine under 57 different appellations every year. Of the 22,000 properties, no fewer than 10,000 are Chateau and Domains producing wine. Of the 10,000 wines producing properties, some 6,000 make and market wine under their own name (75% of total production) while the remaining 4,000 wine producing properties are members of 53 cooperative wineries, in Bordeaus. 85% of the wine is red, 3% is rosé, and 12% white. 

Most of the wine from Bordeaux has 80%-90% mixture of Cabernet and Merlot. Caberbet Sauvignon is the most complex and distinctive of all black Bordeaux grapes. Also, wines from this grape can have great finesse; their bouquet often possess a "black currant" or Violet's character. When it comes to classifying Bordeaux wines they go off of the 1855 classification.

A little bit of History:

The most significant advance in Bordeaux in the past 20 years was when a decision was made to Harvest grapes according to their tannin**ripeness, instead of their sugar-acidity ripeness. (Tannins in Wine: You can feel the tannins on your tongue, the tannin in wine is a texture sensation, something that is felt). Unripe tannins are hydrolized*, whereas ripe tannins are. With the research the bordelais did they discovered when to pick was actually way later than they had thought. So Bordeaux wine could actually be much riper.

**: some tannins described could be velvety, plush, silky, supple, smooth, soft, grainy, etc.

* : cleavage of chemical bonds by the addition of water