Wine Spectator | Rating: 94A big, brutish wine with lots of everything. Rich aromas of cooked strawberries, earth and tobacco. Full-bodied and chewy, providing masses of tannins, yet it's smooth with ripe fruit and lots of character on the finish. Give it time.--1989 Bordeaux horizontal.Author: James Suckling
Wine Advocate | Rating: 94Tasted at the Brane-Cantenac vertical at the chateau, the 1989 Brane-Cantenac has for many years been one of my favorite vintages in recent years. |We began the picking for one day and then stopped for two weeks in 1989,| proprietor Henri Lurton told me. |The tannins were just not there.| That decision to wait paid off. Noticeably deeper in color, more youthful than the 1990, it has a really quite enthralling, beautifully defined bouquet with ample red berries, cold tea, sous-bois, tobacco and mint - perhaps more energy here than the next decade combined! The palate is medium-bodied with rounded tannin, a fine seam of acidity, grainy in texture but complex with thyme and wild fennel on the finish. This is probably at its peak now, but it has the substance to last another 15-20 years. This is the Brane-Cantenac to go for - a great wine. Tasted March 2016.Author: Neal Martin
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 36 bottles owned
- 14 collectors