Viniou Reviews
Château La Grave 1989 from Pomerol is a distinguished Bordeaux red crafted predominantly from Merlot, often complemented by touches of Cabernet Franc and occasionally Cabernet Sauvignon. The 1989 vintage is celebrated as one of the great years for Bordeaux, marked by generous warmth that delivered opulent, ripe fruit and tannins perfectly suited for graceful ageing. Château La Grave’s winemaking respects the terroir, using traditional fermentation in temperature-controlled vats and maturation in oak barrels, which allows the depth of the fruit to merge seamlessly with subtle oak notes. With decades of bottle age, expect a wine revealing aromas of dried plum, truffle, earth, tobacco, and hints of spice, with a palate that is round, silky, and yet persistent.
The appellation of Pomerol, situated on Bordeaux’s Right Bank and part of the Libournais subregion, has a unique identity in the wine world. The soils, rich in a mosaic of gravel, clay, and iron deposits known locally as “crasse de fer,” are especially suited to Merlot, encouraging both intensity and softness in the grape. The microclimate benefits from the protection of surrounding forests and gentle river influences, promoting both concentration and elegance in the wines. Unlike other prestigious Bordeaux appellations, Pomerol boasts no formal classification, yet its history is studded with legendary châteaux that have, over generations, prioritised quality above all.
For pairings, a mature Pomerol such as Château La Grave 1989 calls for refined yet flavourful dishes. Traditional matches include roast duck or lamb, especially if slow-cooked to bring out subtle textures that echo the wine's evolved qualities. Mushroom risotto or truffle-infused dishes, classic to the region, will harmonise beautifully with the wine's earthy notes. You might also serve it with a well-aged Comté or a mild, nutty cheese for a simple but delightful experience.
Serve Château La Grave 1989 slightly below room temperature, ideally at 17-18°C. Decant gently before serving to separate any sediment and allow the mature bouquet to unfold, and savour its complexity in large Bordeaux glasses to best express its aroma and texture.
