| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 1989 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Saint-Émilion Grand Cru |
| Estate | Château Canon |
| Current phase |
Decline
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £369.60 |
|---|
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|
Youth
1989 - 1993
|
Maturity
1994 - 2003
|
Peak
2004 - 2018
|
Decline
2019 - 2028+
|
| Grape variety | Percentage |
|---|---|
| Merlot | 78 % |
| Cabernet Franc | 22 % |
Château Canon 1989 is an exemplary Saint-Émilion Grand Cru, crafted predominantly from Merlot, with a supporting proportion of Cabernet Franc. The 1989 vintage is renowned in Bordeaux for its opulence and structure, with mature wines distinguished by remarkable complexity and harmony. The terroir of Château Canon is one of its greatest assets. The vineyards rest atop the famed limestone plateau of Saint-Émilion, with clay-limestone soils conferring a natural freshness and gifting the wines with both aromatic purity and impressive longevity. Vinification at Château Canon is traditional yet meticulous, favouring hand-harvesting, gentle extraction, and ageing in French oak barrels to enhance the texture and aromatic breadth.
Saint-Émilion itself is steeped in viticultural heritage, recognised as a UNESCO World Heritage Site for its landscape and medieval architecture. The temperate climate, influenced by the proximity to the Dordogne River, allows grapes to ripen fully while retaining vital acidity. The limestone soils of the plateau and côtes yield wines of finesse, structure, and depth, characteristics which Château Canon expresses with particular grace.
Château Canon 1989, now well-aged, offers a complex bouquet of truffle, dried plum, tobacco, cedar, and underlying minerality, underpinned by velvety tannins and persistent freshness. This patina of age suits it to refined food pairings such as roasted duck breast with wild mushrooms, venison with red wine jus, or a traditional French "boeuf en croûte". Classic regional dishes like confit de canard or a rich truffled poultry also harmonise beautifully with the wine’s earthiness and mature character.
For optimal enjoyment, decant the wine gently to separate it from sediment and to allow its evolved aromas to unfurl. Serve at a temperature of 17-18°C, and enjoy in a large Bordeaux glass to fully appreciate its complexity and lingering finish.
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