CHATEAU CHEVAL BLANC, 1964
SAINT-EMILION GRAND CRU
CHARACTERISTICS
| CLASSIFICATION | 1st Grand Cru Classé A, Saint-Émilion |
| GRAPE VARIETIES | Cabernet Franc, Merlot |
| AROMAS | Black fruits, dried fruits, spices, oak, vanilla |
| FOOD & WINE PAIRING | seven-hour leg of lamb, porcini mushroom ravioli and foie gras |
| SIZE | 75 cl |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
Couldn't load pickup availability
Wine En Primeur - Delivery beginning of 2024
Wine En Primeur - Delivery beginning of 2025
View full details
M'informer quand ce produit sera disponible
CHATEAU CHEVAL BLANC, 1964
Vineyard Detail
| AGRICULTURE | Organic and transitioning to agroecology |
| GRAPE VARIETIES | Cabernet Franc, Merlot, Cabernet Sauvignon |
| VINEYARD AREA | 39 hectares |
| ANNUAL PRODUCTION | 100,000 bottles |
| HARVEST | Manual |
| TERROIR | Silty-clay gravel resting on sand and blue clay |
History and anecdotes
The Cheval Blanc estate was established in 1832 by Jean-Jacques Ducasse following the acquisition of vineyard land formerly attached to Château Figeac. Recognizing an exceptional terroir, the owners chose a unique grape composition, consisting of half Merlot and half Cabernet Franc. The wine was first awarded a gold medal at the 1878 Paris World Fair.
In 1954, Cheval Blanc was classified as Premier Grand Cru Classé A in the Saint-Émilion classification.
In 1998, Bernard Arnault and Baron Albert Frère became owners of the prestigious château, breathing new life into it. Pierre Lurton then became the President and CEO of Cheval Blanc.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | 1st Grand Cru Classé A, Saint-Émilion |
| GRAPE VARIETIES | Cabernet Franc, Merlot |
| AROMAS | Black fruits, dried fruits, spices, oak, vanilla |
| FOOD & WINE PAIRING | seven-hour leg of lamb, porcini mushroom ravioli and foie gras |
| SIZE | 75 cl |
