1989 Pichon Baron
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Tasting notes
The 1989 Pichon Baron is a brilliant wine for the vintage, and here it passes the 1989 Mouton in terms of quality. It has a riveting nose, spellbinding with pixelated, mineral-rich black fruit, graphite and tobacco, just a hint of tar. Complete class. The palate is supremely well-balanced, with a purity second to none. Fabulous precision and sense of symmetry, the finish sapid and more-ish. This is a fantastic Pichon Baron that has many years ahead.
Critic scores
Average Score
Wine Spectator
Robert Parker
More reviews and scores
Stunning wine, one of the very best 1989s. Rich blackish crimson with a rich nose that is still very sweet and fragrant. But the wine is lovely and refreshing too. Almost minty and aromatic. This stands up well to comparison with the first growths. Bravo! (It was served blind alongside Ch Lynch Bages 1989 which was made by the same man, Daniel Lhose.)
What a nose here, from crushed mulberry to tanned leather to tar. Full-bodied, with big, velvety tannins that are soft and caressing, like cashmere. This is so tight and powerful still. it seems to be holding back. Be patient, because it will open with another five or six years of bottle age. Hard to wait. So why do it?¿'89/'99 Bordeaux blind retrospective (2009). Drink now. 20,000 cases made.James Suckling, Wine Spectator 2010
Both the 1989 and 1990 vintages exhibit opaque, dense purple colors that suggest massive wines of considerable extraction and richness. The dense, full-bodied 1989 is brilliantly made with huge, smoky, chocolatey, cassis aromas intermingled with scents of toasty oak. Well-layered, with a sweet inner-core of fruit, this awesomely endowed, backward, tannic, prodigious 1989 needs another 5-6 years of cellaring; it should last for three decades or more. It is unquestionably a great Pichon-Longueville-Baron. Feb 1997, www.robertparker.com
About the producer

Pauillac’s Ch. Pichon Baron, formerly known as Ch. Pichon-Longueville Baron, is ranked as one of the 15 Second Growths from the 1855 Classification and is considered one of the "Super Seconds".