Chateau Cheval Blanc 2010
Pre-arrivals – 2 to 4 months delivery
Pre-arrivals wines delivery2 to 4 months
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Guaranteed provenanceAuthenticity & Traceability of origin
Marks and reviews
Parker
J. Suckling
Wine Spectator
R. Gabriel
J. Robinson
The Wine IndependentDescription
Characteristics and tasting advice for Château Cheval Blanc 2010
Tasting
Color
The Cheval Blanc 2010 has a deep garnet color.
Nose
The nose expresses itself with remarkable depth, revealing complex aromas of ripe red fruits, blackcurrant and raspberry, enhanced by touches of bergamot and fresh verbena. Upon aeration, a floral richness unfolds, revealing notes of rosebud and violet.
Palate
In the mouth, the attack of this Saint-Emilion is supple. The fine-grained tannins are already melted into a silky texture. The endless finish is of remarkable freshness. A sign of a very great vintage.
A fresh and beautifully complex Saint-Émilion wine
The property
Known worldwide, Château Cheval Blanc, is part of the legendary properties of the wines from the right bank of the Bordeaux region. The second wine of the property, Petit Cheval, offers a superb introduction to the excellence of the grand wine Cheval Blanc, with refined, powerful wines, on a palate with striking and gourmet fruit. With a new cellar designed by Christian de Portzamparc and inaugurated in June 2011, Château Cheval Blanc continues to write the legend of the greatest wines of Bordeaux.
The vineyard
Château Cheval Blanc benefits from a unique and rare terroir composed of 39 hectares, of which 33.3 hectares are in production, enjoying a particular position on the plateau of Saint-Émilion. While the Saint-Émilion appellation is known for its limestone formations, Château Cheval Blanc is located on the Quaternary alluvium of the Isle, a non-limestone formation with a varied texture, combining gravel and clay soils in roughly equal proportions. This particularity of the soils means that this property benefits from soils similar to those of the greatest wines of Pomerol.
Vinification and ageing
Parcel vinification using selected indigenous yeasts. Gentle extraction followed by a long maceration accompanied by manual pump-overs and a single racking during the 4 weeks of vatting. Malolactic fermentation in vats. Ageing in barrels.
