
1989
฿฿฿฿
The vineyard origins of Domaine de la Romanée-Conti trace to a 1232 monastic grant from the Abbey of Saint-Vivant — a fact that frames every bottle as the continuation of an 800-year argument that this specific ground is unlike any other. The 1989 vintage, not listed among the estate's documented modern benchmarks, arrives from a decade widely regarded as generous in the Côte de Nuits, drawing on vines rooted in iron-rich limestone over marl and rock at approximately 240 m on east- and south-east-facing mid-slope positions — drainage conditions that concentrate rather than dilute, and that suppress vigour to yields averaging 25 hl/ha, well below the 35 hl/ha Grand Cru ceiling.
Vinification followed the house's uncompromising protocol: native yeast fermentation in open-top oak vats, whole-cluster or near-whole-cluster inclusion for structural lift and aromatic complexity, triple sorting from winter pruning through a pre-harvest passage de nettoyage, and 16–20 months in 100% new French oak from François Frères (Tronçais forest), with the stated objective — Aubert de Villaine's own words — of wood totally invisible in flavour and aroma. Bottled unfined and unfiltered, individually numbered.
What separates this from any peer is structural: no bottle of Romanée-Conti can be purchased in isolation — allocation demands buying across the full range, meaning this 1989 reached its owner through a multi-year importer relationship, not an open market. At 35+ years, the wine is deep into its secondary arc — truffle, dried rose, forest floor, and the estate's signature mineral depth now fully integrated.
Details
- Country
- France
- Region
- Burgundy
- Subregion
- Vosne-Romanée
- Variety
- Pinot Noir
- Vintage
- 1989
- Bottle size
- 750 ml
Taste profile
- Body
- Medium-Full
- Acidity
- Medium-High
- Tannin
- Medium
Pairs well with
- Roast poultry & chicken
- Soft & creamy cheese
- Game meats
- Cured meats & charcuterie
- Hard & aged cheese
Sommelier’s pick: Roasted Bresse pigeon with black truffle jus · Venison loin with wild mushroom and juniper reduction · Slow-braised short rib with bone marrow and Périgueux sauce
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