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Search Flickinger Wine Inventory
Inventory updated: Sat, May 16, 2026 10:12 AM cst
Your search criteria:
Regions: Bordeaux Red
Vintages: Between 1989 and 1989
| Producer |
Vint. |
Wine |
Price |
Qty |
Order |
| | Bordeaux Red |
| Ch. Calon-Segur |
1989 |
St. Estephe  Very Top-Shoulder Fill |
$175 |
1 |
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| WA 88 (1/1998): This property has turned in a very good effort in 1989. It possesses a deep ruby/garnet color, a sweet, chewy, dense texture, full body, plenty of alcohol, and moderately high tannin. Quite precocious, it will have a life span of at least 15 years. It reminded me of a downsized version of the 1982, but slightly more rustic. Anticipated maturity: Now-2010. |
|
| Ch. Clinet |
1989 |
Pomerol |
$694 |
1 |
|
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WA 100 (10/2002): One of the great modern-day Bordeaux, the 1989 Clinet still has a saturated purple color and a sweet nose of creme de cassis intermixed with incense, licorice, smoke, and mineral. As the wine sits in the glass, more blueberry and blackberry notes emerge, intermixed with some toasty oak, earth, and spice. This spectacularly concentrated, full-bodied, multi-dimensional wine is the stuff of dreams. Anticipated maturity: 2005-2025.
MB [*[**]] (9/1998): Three notes. First a double magnum in 1995, very tannic, very oaky but with good nose. Next in 1997 over-extracted and too tannic. Not my favourite syle of wine. More recently, deep, medium intensity, a bit smelly (tannins?0: unusual distinctive flavour, hefty, rich, raw. Its raw tannic finish tamed by spicy beef. |
|
| Ch. Cos d'Estournel |
1989 |
St. Estephe (12x750ML)
ETA 90-120 Days; No cancellations or returns. This item may be subject to tariffs. |
$3,474.97 |
1 |
|
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JS 94 (3/2012): A wonderful depth of fruit with very firm and dense tannins. It has so much character of olives, spices, and berries. It's the wine’s freshness and intensity that won me over the 1990 Cos.
VM 93 (7/2002): Full medium ruby. High-pitched, perfumed aromas of dark berries, minerals and violet; very cabernet. Rich, dense and youthful; broad and beefy, with cassis, black cherry and bitter chocolate flavors. Finishes very sweet and long, with fine tannins spreading out impressively to coat the palate. A great showing. Drink now through 2015. Stephen Tanzer.
WA 88 (2/1997): The 1989 Cos d'Estournel is very good, but uninspiring. The 1989, although good, does not live up to expectations given the terroir and the vintage. Its deep ruby color is followed by a spicy vanillin, curranty nose, medium body, excellent depth, but a monolithic personality. It possesses neither the concentration nor dimension of the exceptional 1990. The 1989 possesses some hard tannin in the finish, but it is well-integrated with the wine's ripe fruit. |
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| Ch. L' Evangile |
1989 |
Pomerol (12x750ML)
ETA 90-120 Days; No cancellations or returns. This item may be subject to tariffs. |
$4,801.97 |
1 |
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| Ch. Gruaud Larose |
1989 |
St. Julien (1.5 L) |
$449 |
1 |
|
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MB [***[*]] (10/2001): A vintage tailor-made for Gruaud. FIve notes, from opaque, packed with fruit in November 1990 to a softer, more mature, ripe-nosed, fleshyu mouthful eight years later and, most recently, though with a rich, now mature appearance and ripe, spicy bouquet, it had a surprising grip and tannin. Drink 2002-2020.
WA 89 (2/1997): In this blind tasting, the 1989 Gruaud-Larose was corked, but a bottle secured through a friend and tasted under non-blind circumstances was excellent, nearly Outstanding. The herbal side of Gruaud-Larose was more noticeable in the 1989. The wine revealed a deep ruby/purple color (but not the opaqueness of the 1990), more obvious tannin, without the mid-palate and sweet inner-core of fruit exhibited by the 1990. It is a big, tannic, spicy wine, with plenty of potential, but not the sweetness and chewy texture of the 1990. The 1989 needs more time to shed its cloak of tannin; give it 5-8 years of cellaring and drink it over the following 20+ years.
VM 89 (4/2013): Good medium red with a pale amber rim. Spice and floral notes lift delicate red cherry and redcurrant aromas. Bright and juicy on entry, then sweeter and richer in the middle, with chunky red berry and cherry flavors complicated by spices, underbrush and lemon zest. Lively acidity and a saline touch extend the gentle flavors on the moderately tannic finish, but this wine ultimately comes across as a bit lean. I wonder if the grapes weren't harvested too early. This lighter-style Gruaud is drinking well now, and there appears to be little to be gained by holding onto it much longer. Ian d'Agata. |
|
| Ch. Haut Marbuzet |
1989 |
St. Estephe Base Neck Fill; Heavily Bin-Soiled Label |
$69 |
2 |
|
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| WA 86 (2/1997): In this recent blind tasting, Haut-Marbuzet's 1989 revealed considerable amber to its color, as well as a pronounced nose of cedar, jammy cherry fruit, seaweed, and spice. The wine tasted fully mature, low in acidity, round, and sweet. Based on this bottle, which did not exhibit any evidence of exposure to heat, I would opt for drinking the 1989 Haut-Marbuzet over the next 5-6 years. |
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|
1989 |
St. Estephe Very Heavily Water/Wetness-Stained Label; Very Heavily Tattered Label; Vintage Label destroyed, believed 1989 |
$69 |
1 |
|
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| WA 86 (2/1997): In this recent blind tasting, Haut-Marbuzet's 1989 revealed considerable amber to its color, as well as a pronounced nose of cedar, jammy cherry fruit, seaweed, and spice. The wine tasted fully mature, low in acidity, round, and sweet. Based on this bottle, which did not exhibit any evidence of exposure to heat, I would opt for drinking the 1989 Haut-Marbuzet over the next 5-6 years. |
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| Ch. Haut-Brion |
1989 |
Pessac Leognan (12x750ML)
ETA 90-120 Days; No cancellations or returns. This item may be subject to tariffs. |
$33,907.97 |
1 |
|
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WA 100 (12/2002): This continues to be one of the immortal wines and one of the greatest young Bordeaux wines of the last half-century. Consistently prodigious and almost a sure bet to top the scoring card of any blind tasting of this vintage as well as other years, the 1989 Haut-Brion is a seamless, majestic classic, and a tribute to this phenomenal terroir and its singular characteristics. The wine still has a very thick, viscous-looking ruby/purple color, a spectacular, young but awesome smorgasbord of aromas ranging from scorched earth, liquid minerals, graphite, blackberry and black currant jam to toast, licorice, and spice box. The levels of fruit, extract, and glycerin in this viscous, full-bodied, low-acid wine are awe-inspiring. The brilliant symmetry of the wine, extraordinary purity, and seamlessness are the hallmarks of a modern-day legend. It is still in its pre-adolescent stage of development, and I would not expect it to hit its full plateau of maturity for another 3-5 years, but this should be an Haut-Brion that rivals the greatest ever made at this estate. Life is too short not to drink this wine as many times as possible! A modern day clone of the 1959? Anticipated maturity: 2005-2030.
VM 100 (09/2019): The 1989 Haut-Brion remains one of the outstanding achievements of the decade, and it consistently flirts with perfection. I was fortunate to taste the wine three times over the space of six months, though this tasting note comes from a bottle poured at the château by Jean-Philippe Delmas – the first time I had ever tasted an ex-château bottle. It is a fabulous wine. Showing little maturity in terms of bricking, it has a fabulous bouquet of graphite, clove and tobacco aromas that burst from the glass, perhaps with a little more amplitude than others I have tasted. The palate is perfectly balanced, displaying amazing depth and perfect acidity, and (unsurprisingly, given its provenance) youthful and seemingly with many chapters to go. More floral elements emerge with time: violets on the nose and then later, a taste of eau-de-vie toward the finish. An astonishing wine that will give many more years of pleasure. Tasted from an ex-château bottle at the estate. Neal Martin.
JS 100 (6/2016): This continues to be a perfect wine with a beautiful, dense character of tobacco and sweet fruits. Chocolate, toasted walnuts and flowers here too. It's full-bodied with velvety tannins. Lasts for minutes on the palate. |
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