Chateau Léoville-Las Cases 1989 - Saint-Julien

Leoville Las Cases Castle

Château Léoville Las Cases is one of the most prestigious estates in the Médoc, classified as a Second Grand Cru in the 1855 classification. Located in Saint-Julien, on the famous Left Bank of Bordeaux, it is often considered one of the closest challengers to the Premiers Grands Crus Classés.

The 98-hectare vineyard benefits from an exceptional terroir composed of deep gravel on clay-limestone subsoils, bordered by the Gironde estuary which regulates the climate. This unique microclimate allows for optimal ripeness of the grapes and promotes the production of wines of remarkable finesse and longevity. Léoville Las Cases is renowned for its complex wines, of remarkable precision and density, both powerful and elegant.

Presentation of the vintage:

Made mainly from Cabernet Sauvignon (around 65%), supplemented by Merlot (25%) and a touch of Cabernet Franc (10%), this 1989 vintage stands out for its concentration and aromatic richness.

After more than 30 years of aging, it offers a complex bouquet where aromas of ripe black fruits (blackcurrant, blackberry), truffle, cedar, leather, and notes of sweet spices mingle. On the palate, its tannic structure, still present but beautifully melted, brings a sensation of silk. The finish is long and persistent, marked by mineral and tobacco nuances.

Presentation of the 1989 vintage

The 1989 vintage is considered one of the greatest of the late 20th century in Bordeaux. A year marked by a warm spring and an early harvest produced wines of exceptional concentration and great aromatic richness.

In Saint-Julien, the 1989 wines stand out for their perfect balance between power and freshness, with ripe tannins and excellent aging potential. Léoville Las Cases 1989, in particular, is now at the peak of its evolution, offering an unforgettable sensory experience for lovers of great wines.

Food and wine pairings

Red meats: Rossini beef fillet, grilled rib steak or veal chop with mushrooms.
Game: roast partridge, venison steak or wild boar with spices.
Dishes in sauce: beef bourguignon, lamb stew or beef cheek stew.
Matured cheeses: aged comté, matured gouda or Saint-Nectaire.

Service tips
Serving temperature: 17-18°C.
Decanting: Allow at least 2 hours of decanting to release all the complexity of the wine.