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CHATEAU CHEVAL BLANC, 1986

SAINT-EMILION GRAND CRU

GRAPE VARIETIES 40% of merlot, 60% of cabernet franc
AROMAS Plum, fig, cherry, minerals, mint leaves, cedar, blackberry, morello cherries jam
FOOD AND WINE PAIRING Bordeaux ceps pan fry, beef fillet with duck foie gras
MARK 93/100
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.

Regular price 610,00 € T.T.C.
Regular price Sale price 610,00 € 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.

CHATEAU CHEVAL BLANC

Caracteristics

GRAPE VARIETIES 40% of merlot, 60% of cabernet franc
AROMAS Plum, fig, cherry, minerals, mint leaves, cedar, blackberry, morello cherries jam
FOOD AND WINE PAIRING Bordeaux ceps pan fry, beef fillet with duck foie gras
MARK 93/100
CLASSIFICATION 1er Grand Cru Classé A, Saint-Emilion
BOTTLE SIZE 75 CL