89
Robert Parker
CHATEAU CHEVAL BLANC, 1978
SAINT-EMILION GRAND CRU
| GRAPE VARIETIES | 40% of merlot, 60% of cabernet franc |
| AROMAS | Blackcurrant, aromatic herbs, roasted nuts, truffle, mint leaf |
| FOOD AND WINE PAIRING | Roasted capon a la bordelaise |
| MARK | 89/100 |
| CLASSIFICATION | 1er Grand Cru Classé A, Saint-Emilion |
| BOTTLE 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.
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CHATEAU CHEVAL BLANC, 1978
Vineyard Detail
| AGRICULTURE | Organic and in agroecological transition |
| GRAPE VARIETIES | Cabernet franc, merlot, cabernet sauvignon |
| VINEYARD SURFACE AREA | 39 hectares |
| ANNUAL PRODUCTION | 100,000 bottles |
| HARVEST | Manual |
| SOIL | Siliceous-clayey gravels lying on sand and blue clay |
History and anecdotes
The Cheval Blanc estate was founded by Jean-Jacques Ducasse in 1832 after he acquired the vineyards which were previously related to Château Figeac. Perceiving an exceptional soil, the owners opted for singular grape varieties, half-composed of Merlot and Cabernet Franc. The wine was first rewarded with a gold medal during the 1878 universal exhibition in Paris.
In 1954, Cheval Blanc was classified “A” as Premier Grand Cru in the Saint-Emilion classification.
In 1998, Bernard Arnault and Baron Albert Frère became the owners of this prestigious château and instilled a new vitality to it. Pierre Lurton became the Chief Executive Officer of Cheval Blanc.
Caracteristics
| GRAPE VARIETIES | 40% of merlot, 60% of cabernet franc |
| AROMAS | Blackcurrant, aromatic herbs, roasted nuts, truffle, mint leaf |
| FOOD AND WINE PAIRING | Roasted capon a la bordelaise |
| MARK | 89/100 |
| CLASSIFICATION | 1er Grand Cru Classé A, Saint-Emilion |
| BOTTLE SIZE | 75 CL |
