Wines Saint-Julien Château Cru-Beaucaillou - 1989

Viniou Reviews

Château Cru-Beaucaillou 1989 is a classic example of the remarkable wines produced in the Saint-Julien appellation of Bordeaux’s Left Bank. Crafted predominantly from Cabernet Sauvignon, complemented by Merlot and minor proportions of Petit Verdot and Cabernet Franc, this wine reflects both the estate’s meticulous vinification and the advantages of a splendid vintage. In 1989, ideal weather conditions – a warm spring, hot summer, and a long, benevolent autumn – yielded perfectly ripe grapes. After hand-harvesting, vinification occurred in temperature-controlled stainless steel vats, followed by ageing in French oak barriques, promoting both structure and complexity. Now, more than three decades later, the 1989 vintage reveals a deep garnet hue, an evolved bouquet of blackcurrant, cedar, cigar box, leather, and truffle, and a palate characterised by refined tannins and superb length.

Saint-Julien, nestled between Pauillac and Margaux along the Gironde estuary, enjoys a temperate maritime climate that helps maintain grape freshness while fostering optimal ripeness year after year. The name "Beaucaillou" refers to the beautiful large stones (gravel) that dominate the vineyard soils. These gravels provide excellent drainage and heat retention, benefitting the slow, even maturation of the grapes and lending the wines their distinctive elegance and longevity. Saint-Julien, although one of Bordeaux’s smaller communal appellations, is esteemed for producing wines that balance power with finesse, often showing great ageing potential and harmony.

With its maturity and complexity, this 1989 Saint-Julien pairs beautifully with classic dishes such as roast lamb with garlic and rosemary, wild duck with port and cherry sauce, or a perfectly cooked côte de boeuf. To highlight the regional connection, consider enjoying it with entrecôte à la bordelaise or mushroom duxelles. Mature hard cheeses, such as aged Comté or farmhouse Cheddar, will also complement its tertiary aromatics.

Before serving, allow the bottle to stand upright for several hours, then decant gently to separate any sediment. Serve at 17-18°C to allow the wine’s bouquet and texture to unfold fully. Given its age, savour it soon after opening, appreciating each subtle nuance it reveals with air.