Langton's Classification

First published in 1990 to elevate awareness and value for the Australian fine wine market, Langton’s Classification of Australian Wine is a guide to Australia’s best performing and most prized wines.

The inaugural Classification, in 1990, included just 34 wines. Classifications II, III and IV followed at approximately five-year intervals, tracking the leading wines, and documenting the dramatic growth and increasing maturity of the Australian fine wine scene.

Parker Coonawarra Estate's 'First Growth' Cabernet has been recognised as Excellent since the release of Classification V in 2010.

Almost three decades on from its inception, the Classification's authority is firmly entrenched around the world.

What are the Classification tiers?

Exceptional

The most highly prized of all Australian fine wines. Representing generations of effort and character of place.

Outstanding

The best of Australian winemaking practices, vineyard provenance and regional voice.

Excellent

Australian wines of consistent merit. Steadfast, popular and expressive.

How many Classifications have there been?

Seven; Langton’s Classification of Australian Wine has been released approximately once every five years since 1991.

Parker Coonawarra Estate's 'First Growth' Cabernet has been classified as Excellent since Classification V, 2010.

1991 Classification (I) – 34 Wines

1996 Classification (II) - 64 Wines

2000 Classification (III) – 89 Wines

2005 Classification (IV) – 101 Wines

2010 Classification (V) – 123 Wines

2014 Classification (VI) – 139 Wines

2018 Classification (VII) – 136 Wines

Why does Langton’s release a Classification?

Langton’s Classification was first released as a form guide for its clients. It has become increasingly recognised by the world of fine wine as an ‘unofficial honour roll’ of fine Australian wine. Langton's continue to publish it because the information and analysis remains of genuine interest to the Australian and international fine wine market.

What are the criteria for inclusion in the Classification?

The Classification works on the essential elements of track record and reputation, both of which are measured through market presence, consistency, volume of demand and price realisations. A wine must have 10 vintages made to be considered for the Classification. This principle is designed to allow a wine to build up a track record and reputation.