100

Robert Parker

98

Wine Spectator

1 1

CHATEAU CHEVAL BLANC, 1998

SAINT-EMILION GRAND CRU

GRAPE VARIETIES 56% of merlot, 44% of cabernet franc
AROMAS Black fruits, truffle, cedar, cocoa, almonds, eucalyptus, bay leaf
FOOD AND WINE PAIRING Truffles mousseline, beef fillet with duck foie gras
MARK 100/100
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.

1.942,00 € T.T.C.
1.942,00 € T.T.C.
Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

View full details
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 56% of merlot, 44% of cabernet franc
AROMAS Black fruits, truffle, cedar, cocoa, almonds, eucalyptus, bay leaf
FOOD AND WINE PAIRING Truffles mousseline, beef fillet with duck foie gras
MARK 100/100
CLASSIFICATION 1er Grand Cru Classé A, Saint-Emilion
BOTTLE SIZE 75 CL