CHATEAU CHEVAL BLANC, 1982

SAINT-EMILION GRAND CRU

GRAPE VARIETIES	40% of merlot, 60% of cabernet franc
AROMAS	Menthol, cedar, spices, plum, black cherry, truffle, crème caramel, candied orange, prune, smoke, coffee, cocoa
FOOD AND WINE PAIRING	Sweetbread and foie gras terrine, spit-roasted hare
MARK	96/100
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.

Product variants

1.702,00 € T.T.C.

Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

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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	Menthol, cedar, spices, plum, black cherry, truffle, crème caramel, candied orange, prune, smoke, coffee, cocoa
FOOD AND WINE PAIRING	Sweetbread and foie gras terrine, spit-roasted hare
MARK	96/100
CLASSIFICATION	1er Grand Cru Classé A, Saint-Emilion
BOTTLE SIZE	75 CL