94
Robert Parker
96
Wine Spectator
CHATEAU CHEVAL BLANC, 1983
SAINT-EMILION GRAND CRU
| GRAPE VARIETIES | 40% of merlot, 60% of cabernet franc |
| AROMAS | Jammy plum, blackcurrant, coffee, underbrush, acacia flower, beeswax, aniseed |
| FOOD AND WINE PAIRING | Stuffed ceps a la bordelaise, wild duck bigarade |
| MARK | 96/100 |
| CLASSIFICATION | 1er Grand Cru Classé A, Saint-Emilion |
| BOTTLE SIZE | 75 CL |
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CHATEAU CHEVAL BLANC, 1983
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 | Jammy plum, blackcurrant, coffee, underbrush, acacia flower, beeswax, aniseed |
| FOOD AND WINE PAIRING | Stuffed ceps a la bordelaise, wild duck bigarade |
| MARK | 96/100 |
| CLASSIFICATION | 1er Grand Cru Classé A, Saint-Emilion |
| BOTTLE SIZE | 75 CL |
CHATEAU CHEVAL BLANC
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