Michelin unveils first-ever Burgundy wine rankings
The Michelin Guide has revealed its inaugural Burgundy wine selection, awarding its highest three-grape distinction to nine producers as the company expands beyond restaurants and hotels into wine ratings.
The Michelin Guide has published its first-ever wine selection, awarding its highest three-grape distinction to nine Burgundy estates in the inaugural edition of its new wine rating system.
Unveiled at the Palace of the Dukes of Burgundy in Dijon, the 2026 MICHELIN Grape Selection recognises 94 producers across the region. Alongside the nine estates awarded Three MICHELIN Grapes, 20 received Two MICHELIN Grapes, 33 were awarded One MICHELIN Grape and a further 32 were included as Selected producers.
The launch marks Michelin’s first regional wine guide following its announcement last year that it would expand into rating wineries.
Côte de Nuits and Côte de Beaune dominate
The highest distinction was shared between five estates in the Côte de Nuits and four in the Côte de Beaune.
Among those receiving Three MICHELIN Grapes were Domaine de la Romanée-Conti, Domaine Leroy, Domaine d’Auvenay, Cécile Tremblay, Dugat-Py, Roumier, Coche-Dury, Jean-Marc & Thomas Bouley and Hubert Lamy.
Michelin said the top category recognises producers whose wines “can be approached with complete confidence, regardless of the vintage”.
Notably, Lalou Bize-Leroy became the only producer to have two separate estates receive the guide’s highest accolade, with Domaine Leroy in Vosne-Romanée and Domaine d’Auvenay in Saint-Romain.
Excellence beyond famous names
Gwendal Poullennec, international director of the Michelin Guide, said the selection demonstrated that quality extends beyond Burgundy’s most famous appellations.
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“This first MICHELIN Grape Selection reveals a Burgundy that upholds its heritage with unmistakable vitality,” he said.
“While the region remains one of the most highly structured in the world through its hierarchy of terroirs and appellations, our selection demonstrates that excellence is not defined solely by the prestige of a name.”
He added that the guide reflects the diversity of modern Burgundy, recognising both long-established family domaines and newer producers.
Recognition across Burgundy
The Two MICHELIN Grapes category included 20 estates from across the Côte de Nuits, Côte de Beaune and Côte Chalonnaise, among them Dujac, Denis Mortet, Jacques-Frédéric Mugnier, Domaine Leflaive, Domaine des Comtes Lafon, Bonneau du Martray and Dureuil-Janthial.
A further 33 estates received One MICHELIN Grape, including Armand Rousseau, Comte Georges de Vogüé, Domaine des Lambrays, Méo-Camuzet, Henri Boillot, Pierre-Yves Colin-Morey and Louis Jadot.
Thirty-two additional producers were recognised as Selected estates, highlighting what Michelin described as consistently reliable wineries producing high-quality wines.
Expansion of Michelin’s wine ambitions
The Burgundy guide represents the first step in Michelin’s planned global wine rating programme.
As previously reported by the drinks business, Michelin announced in 2025 that it would develop a wine ranking system to sit alongside its restaurant and hotel guides. The move followed the company’s acquisition of The Wine Advocate and forms part of a broader strategy to expand the Michelin Guide beyond its traditional restaurant ratings.
Michelin has published the full Burgundy selection through dedicated wine guides for France, the UK and the United States.
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I’m curious to know how Michelin went about making this determination. Did its tasters assemble wines from all of the region’s producers and then taste them blind? Did they just wake up one morning, look at the sighted tasting notes of its “inspectors” and then arrive at a ranking? Did the guide emulate the courtiers who created the 1855 classification of Bordeaux by using price as the guideline? How many panelists were involved in this determination? What were their competences (were they skilled tasters tasting blind, or statisticians creating spreadsheets of prices)? Unless we know more about the methodology and are able to stress-test it, this latest sally into the ratings game risks diluting the guide’s credibility as an arbiter of restaurants and hotels