2016 Bibian, Haut -Médoc

SKU #1400699 92 points Vinous

 The 2016 Bibian has a tightly-wound bouquet that demands more coaxing than its peers, eventually revealing pure blackberries, raspberry, cedar and light mint aromas. The oak here is nicely integrated. The palate is medium-bodied with fine tannin, very pure and polished with some classy new oak assiduously blended. This is a classy offering and one of the best Cru Bourgeois that I have tasted this vintage. Tasted at the Cru Bourgeois tasting in London. (NM)  (10/2018)

91 points James Suckling

 Full, ripe plums, a touch of earth and a slug of velvety tannins make a bold statement. Good length and some good aging potential. Drink or hold.  (2/2019)

K&L Notes

In 1857, Pierre Bibian brought together the vineyard that he inherited from his father. In 1932, Château Bibian was classified Cru Bourgeois Supérieur and changed hands in 1999. It was then taken over by Alain Meyre, winegrower in Listrac and owner of Château Cap Léon Veyrin. Thanks to the help of his two children, he has breathed new life into the property and has produced wines typical to Haut-Médoc that have strength, elegance, harmony, and a touch of modernism. 60% Merlot and 25% Cabernet Sauvignon.

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Price: $14.99
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By: Jacques Moreira | K&L Staff Member | Review Date: 5/20/2019 | Send Email
This mostly Merlot wine, offers quite a bit of spices and complexity. I would suggest decanting - as I did before tasting - to coax all the goodness out of this wine. Mocha, cedar, berries and spicy oak. Quite a deal.

By: Alex Schroeder | K&L Staff Member | Review Date: 5/15/2019 | Send Email
This Cru Bourgeois Superieur has made vast improvements since being purchased by the Meyre family in 1999. The 2016 shows strength, elegance and a touch of modernity—quite impressive for under $15. The nose explodes with red fruit like wild cherries and raspberries with some toasty oak, mellow vanilla and spice that add complexity on the palate. The ripe tannins complement the sweet fruit for a rich, balanced, utterly drinkable red.

By: Gary Norton | K&L Staff Member | Review Date: 4/8/2019 | Send Email
Finding a fifteen dollar bottle of top-vintage, age-worthy Bordeaux is no simple feat, yet the 2016 Bibian is precisely that. Aromas of dark red fruit, cedar, and baking spices immediately emanate from the glass and taper into a full-bodied palate chock with similar notes. Lush raspberry, dark plum, and mocha flavors are framed by polished tannins and harmonious acidity. While the wine is plenty approachable today, it could use a year or two in a cold cellar and will cruise for another 10+.

By: James Bradshaw | K&L Staff Member | Review Date: 4/8/2019 | Send Email
There's plenty to love in this excellent 2016 Haut-Médoc red. The nose is a tad shy at first but quickly opens to reveal subtle floral tones, red fruits, and wet slate. On the palate, it explodes with flavors of wild cherry raspberry, and a host of other red fruits. The fruit is followed in short order with equally compelling flavors of Chantilly cream, mint, and cedar. Plush and sumptuous, it is a delight to drink now, but there's enough volume to warrant many more years of aging—that is if you can resist pulling the cork now! This is a great opportunity to enjoy a great bottle of Bordeaux for a very humble price.

By: Ryan Moses | K&L Staff Member | Review Date: 4/8/2019 | Send Email
One of the more remarkable finds in value Bordeaux - considering the praise and the stature of the vintage, it doesn't get much better than Bibian's 2016. Generous aromas of deep red fruits including cherry and plum lead the way. The palate is fresh, with a good mix of fine texture, mouthwatering acidity, and gentle fine grain tannins that all highlight a cornucopia of red and black fruits. It shows the brightness and purity of the vintage. At this price, and drinking this well, it will be very hard to resist at this stage. But it will coast easily for the next decade and be fascinating to follow over that time.

Additional Information:


Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.