Wines Saint-Émilion Grand Cru Château Ausone - 1989

Château Ausone 1989 is an exceptional wine from the celebrated Saint-Émilion Grand Cru AOC in Bordeaux. Produced from a blend typically dominated by Merlot with a significant proportion of Cabernet Franc, the 1989 vintage showcases the profound depth and nuance characteristic of Ausone. The ancient limestone terraces upon which the vines are grown impart a distinct minerality and complexity. In a classic winemaking tradition, meticulous hand harvesting and careful sorting precede fermentation in temperature-controlled oak vats. The wine is then aged in a high proportion of new French oak barrels, adding further structure and aromatic complexity. 1989 was an outstanding vintage in Bordeaux, marked by ideal weather conditions that resulted in wines of richness, ripe tannin, and excellent ageing potential.

Saint-Émilion, situated on the Right Bank of Bordeaux, enjoys a temperate oceanic climate, moderated by proximity to the Dordogne River. The region’s hallmark is its unique soil profile, especially the limestone plateau, which is particularly prominent at Château Ausone. These soils contribute elegance and freshness, enabling wines with great ageing capacity. The history of Saint-Émilion traces back to the Romans, and the town is now a UNESCO World Heritage Site, underscoring its enduring significance in the world of wine. Château Ausone itself is a legendary estate, consistently recognised for the finesse and longevity of its wines.

Pairing such a mature, prestigious Bordeaux warrants thoughtful menu choices. Classic options include roast lamb with garlic and rosemary, entrecôte bordelaise, or game such as venison. Regional dishes from Aquitaine, like duck confit or truffle-infused cuisine, harmonise beautifully with the earthy, tertiary notes emerging in a wine of this age. Mature cheeses, particularly aged Comté or Salers, also make an exquisite match.

For optimal enjoyment, decant Château Ausone 1989 about one to two hours before serving to allow the bouquet to open fully. Serve at a temperature between 16-18°C to best appreciate its aromatic complexity and supple texture.