1989 Chasse-Spleen, Moulis

SKU #950168 92 points Vinous

 The 1989 Chasse-Spleen offers chestnut and black truffle on the nose, with a touch of dried blood, comfortably revealing in its secondary aromas. The palate is wonderfully balanced, the dusty black fruit laced with cedar and charcoal, a hint of soy on the “old school” finish. The 1989 has held up wonderfully and, though maybe not quite as charming or as voluminous as the 1990, it is not far off. Tasted from a bottle bought on release and tasted at “Brat” restaurant in London. (NM)  (8/2018)

91 points Robert Parker's Wine Advocate

 Make no mistake about it, the 1989 Chasse-Spleen is the finest wine this property has produced since their great 1949. This is a spectacularly rich, powerful, authoritative example of the vintage that can compete with and even surpass many of the most famous names. Layer upon layer of concentrated, sweet, expansive, blackcurrant fruit is wrapped in a frame of toasty new oak and decent acidity. An awesome wine! (RP)  (2/1993)

91 points Wine Spectator

 Big and chewy. Impressive. Dark ruby-colored, with cocoa, coffee and chocolate aromas covered by ripe fruit. Full-bodied and very rich, showing lots of chewy tannins and a long, roasted coffee and berry aftertaste.--1989 Bordeaux horizontal. (JS)  (5/1999)


 Deep ruby; rich succulent nose, quite mineral Cabernet character; soft, rich, dense, plenty of ripe tannin, fine depth and potential; good length.  (6/1994)

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Price: $89.99
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By: Jeff Garneau | K&L Staff Member | Review Date: 9/28/2013 | Send Email
A few years back when we traveled to Bordeaux to taste the 2009 vintage out of barrel, we were served the 1989 Chasse Spleen at lunch at the Chateau. Given the opportunity to taste it again, I jumped at the chance. At nearly 25 years of age the wine is near its peak. The nose speaks of a mature Bordeaux - cedar and tobacco, leather and prunes. On the palate the ripeness of the '89 vintage shines through - loads of dark fruit - tart blackcurrant and fig jam. Tannins are quite fine with a bit of firmness remaining. Delicious last night with a grilled ribeye steak, roasted fingerling potatoes and brussel sprouts.

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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.