2016 Bordeaux Vintage: Too Young or Turning Ready?
Updated
The 2016 Bordeaux vintage presents a split opinion on its readiness for drinking. Farr Vintners' drinking-window page states, For Classed Growth Bordeaux, 2022, 2021, 2020 and 2016 are not yet ready to drink. In contrast, Geraint Carter of Bordeaux Index, as quoted by John Stimpfig in Club Oenologique in March 2026, says many 2016 Bordeaux wines are now entering their drinking windows. This divergence stems from the vintage's unique characteristics. Laurence Geny and Axel Marchal of the Institute of Vine and Wine Sciences at Bordeaux University measured total anthocyanin content in 2016 Merlot and Cabernet Sauvignon higher than in 2015 or 2009. Extractability was greater in the Cabernets than in the Merlot. Bill Blatch's harvest report notes that Merlots were around 14 degrees where they had been 15 in 2015, and Cabernets were "mostly around 13.
This combination of high colour, high tannin, moderate alcohol, and retained acidity suggests a vintage built for long aging. A wine of that shape opens slowly. Farr Vintners' own vintage summary confirms this, stating 2016 will benefit from five years more in the cellar at least".
Is 2016 Bordeaux ready to drink in 2026?
Many 2016 Bordeaux wines are ready to drink, particularly those from the Right Bank and second wines. Top Médoc first growths generally require more time.
The leading opinions on the 2016 Bordeaux vintage's readiness reflect its varied nature. Farr Vintners places 2016 in the not yet ready category alongside 2020, 2021, and 2022. Farr Vintners describes it as a great, classic vintage with outstanding, finely poised wines. Conversely, Geraint Carter of Bordeaux Index, in a March 2026 Club Oenologique article, suggests the wines will be at or approaching their peak over the next few years. Jeff Leve of The Wine Cellar Insider offered an early warning. Many 2016 Bordeaux wines are tannic and will not be fun to drink in their youth. They will demand time in the cellar. These perspectives are not contradictory; they highlight the significant differences between wines within the vintage. The gap in maturity between a Cabernet Sauvignon-dominant first growth from the Left Bank and a Merlot-led second wine from the Right Bank is particularly pronounced in 2016. The specific conditions of the growing season largely account for it. You can explore specific drink windows for various appellations and classifications on our Bordeaux 2016 vintage page.
What defines the 2016 Bordeaux growing season?
A wet spring and then a hot, dry summer shaped the 2016 growing season. The grapes carried high anthocyanins and tannins, but moderate alcohol.
Bill Blatch's preliminary 2016 Bordeaux vintage report details the season's progression. A very wet January and February were followed by a wet and cool March, which led to a late bud-break. April was wet and cold, but flowering occurred in perfect conditions between May 28 and June 2, leading to a good fruit set. July and August were hot and very dry, with temperatures above 30°C for 20 days in July and 12 days in August. This dry period caused some stress to vines on shallow soils. Crucially, a general rain on September 13 and 14, followed by perfect weather for the rest of September and October, allowed for optimal ripening.
This weather pattern resulted in specific grape characteristics. Laurence Geny and Axel Marchal of the Institute of Vine and Wine Sciences at Bordeaux University found that total anthocyanin content in 2016 Merlot and Cabernet Sauvignon was higher than in 2015 or 2009. Extractability was greater in the Cabernets than in the Merlot. Bill Blatch noted that Merlots reached around 14 degrees where they had been 15 in 2015. Cabernets were "mostly around 13". This indicates moderate alcohol levels compared to previous years. The combination of high colour, high tannin, and moderate alcohol, coupled with retained acidity from the cooler periods, points to wines with significant aging potential.
| Characteristic | Spring (Jan-Apr) | Summer (Jul-Aug) | Harvest (Sep-Oct) | Grape Impact |
|---|---|---|---|---|
| Rainfall | Very wet | Very dry | General rain Sep 13-14, then dry | Good water reserves, then drought stress, then optimal ripening conditions. |
| Temperature | Cool | Hot (>30°C for 32 days) | Perfect weather | Late bud-break, then accelerated ripening, then slow, even maturation. |
| Grape Composition | Late bud-break | High anthocyanins | Moderate alcohol | High colour and tannin, retained acidity, lower alcohol than 2015 for Merlot. |
How do Left Bank and Right Bank wines differ in 2016?
The 2016 vintage accentuates the typical differences between Left Bank and Right Bank Bordeaux wines. Cabernet Sauvignon-dominant Left Bank wines need more time because of their structure. Merlot-dominant Right Bank wines show earlier approachability.
The Garonne and Dordogne rivers and the Gironde estuary broadly divide the Bordeaux wine regions. The Left Bank, which includes Médoc and Graves, typically produces red wines dominated by Cabernet Sauvignon, often blended with Merlot and Cabernet Franc. The Right Bank, around Libourne, includes Saint-Émilion and Pomerol. There Merlot is the predominant grape, blended with Cabernet Franc and less Cabernet Sauvignon.
Given the 2016 vintage's characteristics of high tannin and moderate alcohol, these regional differences are particularly significant. Cabernet Sauvignon, known for its firm tannic structure, benefits from extended aging. Château Montrose 2016, for example, is a Cabernet Sauvignon-led blend. Left Bank wines of that make-up will likely require more time to soften and integrate their tannins. Farr Vintners' collected critic scores for Château Montrose 2016, for example, show a drinking window extending well into the future. These "concentrated, tannic, long-lived" Left Bank wines are "most of them meant to be cellared before drinking".
In contrast, Merlot-dominant Right Bank wines carry typically softer tannins. They are more likely to be among those entering their drinking windows as noted by Bordeaux Index. The moderate alcohol levels of the 2016 vintage also contribute to a balanced profile that can be enjoyed sooner in these wines. Understanding these regional distinctions is key when considering when to open your bottles, and you can locate these regions on our Bordeaux producer atlas.
What are the ideal storage conditions for 2016 Bordeaux?
To ensure your 2016 Bordeaux develops optimally, store it in a cool (15-20°C), dry location with minimal temperature and humidity fluctuations, protected from light.
AWRI Technical Note TN09 states that excessive storage temperatures significantly affect the shelf life of bottled wine. Marais (1986) observed the development of faulty flavours and decreasing overall quality after 12 months of wine storage at 30°C. Temperatures above 40°C can induce visual and sensory changes in wine within days (Ough 1986). Amon and Simpson (1986) recommend storing bottled wine with the cork in contact with the wine in a "cool (15-20°C), dry location". In general, any storage place where the temperature exceeds 25°C for long periods or 40°C for short periods can affect wine quality (Ough 1992).
Light exposure also poses a risk. Wines can develop "lightstruck" flavour, which is due to the formation of volatile sulfur compounds (Maujean and Seguin 1983). This flavour can be detected in still white wines in green glass after 31.1 hours of fluorescent light exposure. In clear glass it takes only 3.3 hours (Dozon and Noble 1989). Direct sunlight does considerably more damage. Gordon Watson found that it provides 4286 times the amount of UV-A radiation as fluorescent lamps. For more detailed guidance on protecting your collection, consult our guide on how to store wine.
How does the 2016 Bordeaux vintage compare to others?
The 2016 Bordeaux vintage stands out with higher anthocyanin content than 2015 or 2009, and notably lower Merlot alcohol levels than 2015.
Comparisons to other vintages are possible when specific data is provided. Laurence Geny and Axel Marchal of the Institute of Vine and Wine Sciences at Bordeaux University measured total anthocyanin content in 2016 Merlot and Cabernet Sauvignon that was higher than in 2015 or 2009. This indicates a vintage with potentially deeper colour and more phenolic structure.
Furthermore, Bill Blatch's harvest report offers a direct comparison regarding alcohol levels. He notes that 2016 Merlots were around 14 degrees where they had been 15 in 2015. Similarly, 2016 Cabernets were mostly around 13 degrees. These figures suggest that the 2016 vintage, while rich in colour and tannin, generally has a more moderate alcohol profile compared to the 2015 vintage. This combination of characteristics contributes to the 2016 vintage's reputation as a classic vintage that will benefit from extended cellaring. For insights into the broader fine wine market, you can review our live market index.
Ensure you never miss the optimal moment to enjoy your wines. Get drink-window alerts on your watchlist to know exactly when your 2016 Bordeaux is ready.