First restaurants, then hotels, and now wineries: on Tuesday, December 2, Michelin announced the launch of its new “Grapes” rating system, which will evaluate and rank wine estates worldwide. Results from the first two regions, Bordeaux and Burgundy, will be revealed in 2026.

Like its Restaurant Stars and Hotel Keys, wineries will be awarded one, two, or three Grapes, following the same one, two, three system as Stars and Keys. A dedicated full-time team will evaluate estates based on five criteria, which include the quality of the vineyards, how an estate expresses its identity, and consistency in quality across vintages.

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According to Gwendal Poullennec, international director for the Michelin Guide, wine has always been a part of Michelin, from the mention of wine lists in restaurant reviews to the Michelin Sommelier Guide. Reviews of estates complete the hospitality trifecta.

“I think the Michelin Guide approach, in hotels, restaurants, and now in wine, has this ability to push to help them to discover new places and to go off the beaten tracks with reassurance and trust,” says Poullennec. “The addition of a fully independent professional evaluation will definitely add something to the ecosystem.”

The project has been in the works for ten years, according to PoullennEc. In what might be considered a precursor to this announcement, Michelin recently partnered with Capital One for a Michelin-guided wine and culinary experience in Bordeaux for cardholders. “With that experience, you have the opportunity to see how properties are combining great food experiences and hospitality all around the vineyards,” he says. “I do believe that this new rating will be an additional opportunity to create many experiences that include world-class restaurants, world-class hotels, and world-class wine destinations.”

In 2019, the Michelin Guide acquired Robert Parker’s Wine Advocate, which Poullennec says will remain a separate entity and will continue to review wines using Parker’s 100-point scale.

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Undoubtedly, it’s an interesting time to launch, given the many headwinds facing the wine industry, from tariffs to people drinking less — if at all — to competition from other beverages. When asked for his thoughts, Poullennec believes the Michelin name will offer leverage amid the turmoil. “There is a need for trusted advice, independent recommendations, leading people to experience authentic places,” he says. “People are drinking much less than before, but they care than ever about the quality of what they are drinking. Beyond the quality, they care about the values, they care about the identity that is reflected in the wine experience, and I think the Michelin (name) has something to add.”

Beyond consumers, Poullennec sees an opportunity to affect the industry itself. “If I compare what happened in the restaurant and hospitality industries, the Michelin Guide is really a catalyst. It’s creating a benchmark. It’s pushing the producers to raise the bar, to elevate their game, to rethink their practices. I think it will be a new framework that will help not only talk about the wine and create awareness, but also be a catalyst for the quality.”

Many producers are optimistic about what Michelin’s entry into the wine industry could mean for visibility and consumer engagement. “I think this is an excellent idea,” says Youmna Asseily of Chateau Biac in Cadillac Côtes de Bordeaux. “It will complement the gastronomy side of the Michelin guide in an innovative way. Also, it will definitely help vineyards regain some attractive positive image as the wine world is suffering at the moment.” Asseily’s enthusiasm reflects a broader hope that the Grapes distinction might help counteract some of the industry’s current challenges.

Others welcome the Guide’s emphasis on the estate as a whole rather than solely the wine itself, viewing the approach as reflective of how quality is built over time. “Michelin advocates a holistic view of wine, with the estate taking precedence over the wine itself, without neglecting the impact of the vintage, but focusing on a 360-degree approach — starting from the ground to land in the glass,” says Esther Hermouet of Hermouet family in Fronsac. “This is to me very true and respectful of a winemaker’s long-term work and vision.” For many, that perspective closely aligns with how they want their craft to be understood.

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“For Bordeaux, this new distinction has the potential to shine a fresh spotlight on the diversity and depth of Bordeaux’s terroirs,” says Laure Canu, general director of Château Cantermerle in the Haut-Médoc. “It provides a trusted benchmark that can help consumers appreciate wines shaped by patience, precision, and an unwavering commitment to their origins.”

Still, not everyone is convinced that another rating system is what the industry needs right now. “The market of wine critics and reviewers is quite saturated,” says Erwan Faiveley of Domaine Faiveley in Burgundy. “Is there room for another one? We will see.”

“We have already plenty of wine critics who visit us and taste our wines every year, and we believe that anything that helps consumers navigate the world of wine, discover new producers, and deepen their understanding of our work is, in principle, a positive initiative,” says Matthieu Bordes, general manager of Château Lagrange in Saint-Julien. “A name as renowned as Michelin can certainly bring additional visibility and new opportunities for many estates. The real question is, will it be really fair? Regarding the five criteria, they have to visit every estate, so a few questions naturally arise regarding how this new system will be implemented. For example, do they taste the wines blind to appreciate their own quality? How can they rank the different types of quality of agronomy, judge the technical mastery? Most of the criteria are extremely subjective, to my mind.”

And while some producers are cautiously optimistic, others feel the weight of yet another layer of scrutiny.“To be completely honest, when I read this recent news, I thought to myself: ‘Another distinction again, another judgment, another audit, ratings, paying once for criticism,’” says Sylvie Courselle, proprietor of Château Thieuley in the Entre-Deux-Mers. “We constantly have to justify our work for our certifications. We take part in competitions with scores and medals. We are judged all the time, and it can be mentally exhausting. But to make wines known today, labels and critics have become indispensable. Making good wines at a good price level isn’t enough. I’m a bit afraid that, for now, only estates producing expensive wines will be visited and rated.”

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Courselle’s concern captures the question looming over Michelin’s newest venture: will Grapes elevate the world of wine — or simply add another rung to climb?