Le Fleurs de Bibian, Listrac-Médoc

Key characteristics:

Le Fleurs de Bibian, Listrac-Médoc is a meticulously crafted red wine, representing a rigorous selection from the younger plots of Château Bibian, one of the oldest estates in the Listrac-Médoc appellation. This wine is designed to be enjoyed in its vibrant youth, showcasing a delightful roundness and abundant fruitiness. Produced by the Meyre family, sixth-generation Médoc winemakers who expertly blend traditional methods with modern techniques, this offering embodies the unique character of its esteemed terroir.

Tasting Notes:

• Variety: 60% Merlot, 40% Cabernet Sauvignon
• Appearance: Dense ruby color.
• Aroma: A fruity wine with remarkable freshness, the nose is subtly woody with inviting aromas of blackcurrant.
• Taste: On the palate, the wine is silky, with supple and velvety tannins. The finish is fresh, hinting at a promising future.
• Region: Listrac-Médoc, a distinguished appellation nestled in the heart of Bordeaux’s Médoc region, is known for its unique terroir. Situated on gravelly hilltops with limestone and marl subsoils, it benefits from excellent natural drainage and is often called the “Roof of the Médoc” due to its higher elevation. This inland location, while further from the Gironde estuary, contributes to the robust and structured character of its red wines.
• Pairing: Veal blanquette, roasted farm chicken with mild garlic, medium aged cheeses.

Overall impression:

This Listrac-Médoc delivers a classic Bordeaux experience with a fresh, fruit-forward profile and a silky, approachable texture. It’s a testament to the appellation’s ability to produce sophisticated wines of remarkable value and character.

Extra notes:

• Château Bibian, the producer of Le Fleurs de Bibian, is classified as a Cru Bourgeois Supérieur, signifying its commitment to quality.
• The Meyre family, who own Château Bibian, are pioneers in wine tourism, being among the first winemakers in the region to open their doors to visitors. They also consult with famous oenologist Michel Rolland.