|Organic and in agroecological transition
|Cabernet franc, merlot, cabernet sauvignon
|VINEYARD SURFACE AREA
|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.
|40% of merlot, 60% of cabernet franc
|Cedar, smoke, kirsch, honey, fresh date, menthol, spices, cloves, liquorice
|FOOD AND WINE PAIRING
|Duck breast fillet with blueberries, roasted capon a la bordelaise
|1er Grand Cru Classé A, Saint-Emilion