1996 Bordeaux Vintage: Your Next Steps

Understanding the specific characteristics of your 1996 Bordeaux vintage is key to deciding whether to drink, hold, or sell it. A vintage wine, by definition, is one made from grapes grown and harvested in a single specified year. The fruit must be all, or primarily, from that year. Bordeaux sits at the colder climatic limits of wine production. For such regions the vintage can be very important, because seasons vary in warmth and ripeness. Some wines are made to be drunk young. Many Bordeaux wines are produced to improve with age in the bottle. To make an informed decision for your particular 1996 Bordeaux, you need its specific drinking window. You also need its current market value. Our platform provides detailed insights into the optimal consumption periods and market performance for individual wines from the Bordeaux 1996 vintage.

What does "vintage" mean for your Bordeaux?

A vintage wine is one made from grapes grown and harvested in a single specified year. All, or most, of that fruit must come from the year on the label. The importance of vintage is both varied and disputed. For wine produced in regions at the colder climatic limits of wine production, vintage can be very important. Some seasons will be much warmer and produce riper grapes and better wine. Conversely, a poor growing season can lead to grapes failing to reach optimal ripeness. The result is grape juice higher in acid and lower in sugar. That affects the quality of the resulting wine.

Wines from superior vintages, especially from prestigious producers and regions, will often command much higher prices than those from average vintages. That holds particularly if they are likely to improve further with age in the bottle. However, the importance of vintage may sometimes be exaggerated. Roman Weil is co-chairman of the Oenonomy Society of the US and a professor at the University of Chicago. He tested the hypothesis that experienced wine drinkers "cannot distinguish in blind tastings the wine of years rated high from those of years rated low, or, if they can, they do not agree with the vintage chart's preferences,". Weil found that tasters could not distinguish between wines of good and bad vintages. The exception was Bordeaux wines. Sometimes a distinction could be made. Even then, the match between tasters' assessments and vintage charts' rankings was little better than tossing a coin. Weil suggests using a vintage chart to help "find good buys in wine,". Wines from years considered below average may be priced far below their actual quality.

How do Bordeaux wines vary by region and blend?

Bordeaux, located in southwest France, is the second largest wine-growing area in France behind the Languedoc-Rousillon. Its total vineyard area is 110,800 hectares. Average vintages produce over 700 million bottles of wine. These range from daily table wine to some of the world's most expensive and prestigious wines. The vast majority of wine produced in Bordeaux is red, sometimes called "claret" in Britain. Over 5,660 producers or châteaux make wine across 65 appellations.

The region's rivers, the Garonne and Dordogne, and the Gironde estuary, define its main geographical subdivisions. These are the "right bank" (north of the Dordogne, around Libourne), Entre-Deux-Mers (between the Dordogne and Garonne), and the "left bank" (west and south of the Garonne, around Bordeaux).

Red Bordeaux is generally made from a blend of grapes. Permitted varieties include Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec, and Carménère. As a broad generalization, Cabernet Sauvignon dominates blends in red wines produced in the Médoc. It does the same across the rest of the left bank of the Gironde estuary. Merlot tends to predominate in Saint-Émilion, Pomerol, and other right bank appellations.

Bordeaux wines are subject to several classifications:

Classification	Region(s) Covered	Update Frequency	Key Details
1855 Official Classification	Red wines of Médoc; sweet wines of Sauternes-Barsac	Fixed	Ranked wines into five categories according to price; includes the five First Growths.
1955 Official Classification of St.-Émilion	St.-Émilion AOC	Approximately every ten years	Classified into three categories, with Premier Grand Cru Classé A as the highest.
1959 Official Classification of Graves	Graves	Revised in 1959	Initially classified in 1953.
Cru Bourgeois Classification	Médoc	Yearly reappraisal (as of 2010)	Began as unofficial, gained official status, annulled in 2007, revived as unofficial recognition of quality.
Cru Artisan Classification	Various	Every 10 years	Recognized by the European Union in June 1994, initial list of 44 extended to 50 in 2012.
The five First Growths of the 1855 classification are Château Lafite Rothschild, Château Margaux, Château Latour, Château Haut-Brion, and Château Mouton Rothschild. The last of those was promoted in 1973. Pomerol has no official classification. Some of its wines, such as Château Pétrus, are often considered equivalent to the 1855 First Growths. They can sell for even higher prices. For more on the geography of the region, explore our Bordeaux map.

What are the ideal storage conditions for your 1996 Bordeaux?

Proper storage is crucial for preserving the quality of your 1996 Bordeaux. Excessive storage temperatures will have a marked effect on the shelf life of bottled wine, according to AWRI Technical Note TN09. Temperatures exceeding 40°C will induce visual and sensory changes to a wine in only a matter of days. Ough (1986) observed this, as cited in AWRI Technical Note TN09. In general, any storage place where the temperature exceeds 25°C for long periods and 40°C for short periods can affect wine quality, Ough (1992) states in AWRI Technical Note TN09. Amon and Simpson (1986) recommend keeping the cork in contact with the wine. They advise a cool (15-20°C), dry location, as cited in AWRI Technical Note TN09. Leakage of wine or movement of cork stoppers due to thermal expansion may result from exposure to significantly greater than ambient temperatures. That damage affects appearance and marketability, AWRI Technical Note TN09 explains.

Light exposure also poses a risk. Research has shown that wines may develop off-flavors upon exposure to light, according to AWRI Technical Note TN09. Maujean and Seguin (1983) demonstrated that this "lightstruck" flavor (goûts de lumière) is due to the formation of volatile sulfur compounds. AWRI Technical Note TN09 cites their work. Those compounds are believed to derive from sulfur-containing amino acids. Dozon and Noble (1989) exposed still and sparkling white wines in green glass to fluorescent lamps. Those wines developed a statistically significant lightstruck flavor after 31.1 hours and 18 hours, respectively. Those in clear glass developed it after only 3.3 hours and 3.4 hours, AWRI Technical Note TN09 reports. Sensory assessment indicated a decrease in 'citrus' aromas. It also showed an increase in 'cooked cabbage', 'corn', 'wet wool/wet dog', and 'soy/marmite' aromas, AWRI Technical Note TN09 adds. Direct sunlight provides 4286 times the amount of UV-A radiation as fluorescent lamps. Exposure of bottled wine to sunlight is therefore likely to be more deleterious to wine quality than exposure to electric lighting systems. AWRI Technical Note TN09 notes this, citing Gordon Watson. Rankine (1989) indicates that amber glass is most effective in excluding wavelengths below about 450 nm. AWRI Technical Note TN09 records that finding. For comprehensive advice on protecting your collection, consult our guide to storing wine.

When should you consider selling or drinking your 1996 Bordeaux?

The decision to drink or sell your 1996 Bordeaux depends on its current maturity and market value. Many Bordeaux wines are concentrated, tannic, and long-lived. They are meant to be cellared before drinking, particularly the "Left Bank" wines. The longevity, fairly large production, and established reputation of Bordeaux wines make them common at wine auctions. This makes them a strong candidate for sale if the market conditions are favorable.

Market reports released in February 2009 showed that the market had increased in buying power by 128%. Prices had been lowered for the very best Bordeaux wines, citing WineInvestment.org. Understanding these market dynamics is crucial for maximizing your return if you choose to sell. You can monitor the broader market trends with our live fine wine market index.

To determine the optimal time for your specific 1996 Bordeaux, you need to consult its individual drinking window. For example, a Château Lafite Rothschild 1996 will have a different trajectory than other wines from the same vintage.

If you are considering selling, understanding the all-in costs and potential net proceeds is vital. Our all-in cost calculator can help you estimate potential returns.

Unlock the full potential of your cellar with our drink-window data for your cellar.