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1989
CHÂTEAU SIRAN 1989
Expert's opinions
Tasted at the vertical tasting held at the property, the 1989 Château Siran is a blend of 45% Cabernet Sauvignon, 35% Merlot, 15% Petit Verdot and 5% Cabernet Franc. The 1989 clearly offers more fruit than the 1988 Siran, which is no surprise, quite warm and sensual though not complex. Hints of raspberry coulis and wild strawberry mix with leather and game - a thoroughly pleasurable bouquet in which to immerse yourself. The palate has matured well over the last 20 years. Game, dried blood and ferrous notes intermingle with the red berry fruit. There is good structure here and a keen line of acidity through until the finish, which is solid and persistent. I much prefer this to the 1982 Siran, although I would not leave it for too much longer.
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Chewy and agreeable '89. Good, dark-ruby color, and smoke, berry and cherry aromas. Medium-bodied, with velvety tannins and a medium finish. Still needs time to open.
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.
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Wine information
Vintage
Wine
1989
Classification
Médoc - Cru Bourgeois
Region
Bordeaux
Appellation
Margaux
Colour
Red
Volume
0.75 l
Country
France
Château informations
CHÂTEAU SIRAN, Margaux, vin de Bordeaux. Produced on a sandy gravel, Siran wines are typical of the great vintages of Margaux Appellation. A powerful and purposes, they are always looking for the perfect balance between tannins, fruit and acidity. CHÂTEAU SIRAN, wine for long keeping, time will bring the sweetness on the palate which is so often refer to the silk and velvet. As a wine of Margaux, a blend between subtle Merlot, Cabernet Sauvignon and Petit Verdot, CHÂTEAU SIRAN,generally favored delicacy, femininity, the softness, the sheer power and vitality of certain wines medoc. The high percentage of Petit Verdot, which can reach some years 15% of the final assembly, provides a spicy finish that enhances the uniqueness of the wines of Chateau Siran. Done under the auspices of the great wine expert Denis Dubourdieu, the Château Siran is both charming in his youth, and long keeping. He surprised the fans by the complexity of flavors developed over time. .
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