Graves Château Maillard 1989
The 1989 Château Maillard is a dry white wine from the Appellation Graves Contrôlée in France. Produced by winegrower and harvester Nicole Lassus-David, the wine was bottled directly at the estate. The 1989 vintage in this area achieved a score of 96 points and is described as full-bodied and concentrated. This particular release was also recognized with a Gold Medal at the 1990 Bordeaux Concours Régional des Vins d'Aquitaine.
The wine originates from Graves, a significant appellation located on the left bank of the Garonne river, south of Bordeaux city. Widely considered the cradle of Bordeaux wine culture, the area was officially granted AOC status in 1937. Graves is named after its characteristic gravel beds, which were deposited by the river over time. These soils are highly regarded in viticulture, as they provide excellent natural drainage and effective heat retention for the vines.
Situated near the Atlantic coast, the broader Bordeaux region has been exporting wine since the Middle Ages and remains one of the most famous wine-producing areas in the world. While the region is celebrated for its historic classifications, the dry white wines of Graves are traditionally produced using classic local grape varieties such as Sauvignon Blanc, Sémillon, and Muscadelle, which thrive in the unique gravel terroir of the left bank.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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