92-95
James Suckling
CHATEAU CHEVAL BLANC, 2008
SAINT-EMILION GRAND CRU
"Offers aromas of blackberry and flowers on the nose, with notes of plum and spices. Full-bodied and fleshy, with touches of vanilla and rose petals. It is muscular and angular for now, but the finish is long and persistent." - James Suckling
CHARACTERISTICS
| CLASSIFICATION | 1st Grand Cru Classé A, Saint-Émilion |
| GRAPE VARIETIES | 55% Merlot, 45% Cabernet Franc |
| AROMAS | Blackberry, flowers, plum, spices, vanilla, rose petals |
| FOOD & WINE PAIRING | Roasted guinea fowl and pan-seared foie gras |
| VINIFICATION | Traditional vinification method in thermo-regulated concrete tanks. Malolactic fermentation is performed. The wines are aged in French oak barrels. |
| FORMAT | 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.
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CHATEAU CHEVAL BLANC, 2008
Vineyard Detail
| AGRICULTURE | Organic and in agroecological transition |
| GRAPE VARIETIES | Cabernet Franc, Merlot, Cabernet Sauvignon |
| VINEYARD AREA | 39 hectares |
| ANNUAL PRODUCTION | 100,000 bottles |
| HARVEST | Manual |
| TERROIR | Silica-clay gravel resting on sand and blue clay |
History and anecdotes
The Cheval Blanc estate was created in 1832 by Jean-Jacques Ducasse following the acquisition of vineyard lands 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 Universal Exhibition in Paris.
In 1954, Cheval Blanc was classified as Premier Grand Cru Classé A in the Saint-Emilion ranking.
In 1998, Bernard Arnault and Baron Albert Frère became the owners of the prestigious château, bringing it renewed vitality. Pierre Lurton then became Chairman and CEO of Cheval Blanc.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | 1st Grand Cru Classé A, Saint-Émilion |
| GRAPE VARIETIES | 55% Merlot, 45% Cabernet Franc |
| AROMAS | Blackberry, flowers, plum, spices, vanilla, rose petals |
| FOOD & WINE PAIRING | Roasted guinea fowl and pan-seared foie gras |
| VINIFICATION | Traditional vinification method in thermo-regulated concrete tanks. Malolactic fermentation is performed. The wines are aged in French oak barrels. |
| FORMAT | 75 CL |
CHATEAU CHEVAL BLANC
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