Chateau Cheval Blanc 1966

Tasting Note Chateau Cheval Blanc 1966

After 60 years, the 1966 Château Cheval Blanc shows the tertiary complexity that only serious bottle aging can bring. The nose opens with dried rose and cedar overlaid with notes of tobacco and forest floor. On the palate, the original Cabernet Franc structure softens and takes on a silky elegance, while the Merlot adds notes of fig and leather. However, wines with this aging vary greatly from bottle to bottle. Some bottles show more vibrant colors than others, depending on how they have been stored over the decades.

Grape Varieties

What makes Château Cheval Blanc unusual on the Right Bank is the high percentage of Cabernet Franc. The blend usually includes

• 57% Cabernet Franc
• 40% Merlot
• 3% Cabernet Sauvignon

But why use so much Cabernet Franc when most Saint-Emilion farmers rely on Merlot? The answer lies in Cheval Blanc's unique gravelly sandy soils, which are well-drained enough to ensure that the Cabernet Franc ripens reliably. The high percentage of Cabernet Franc gives the wine a complexity and structure not found in pure Merlot. This is one of the most characteristic approaches to blending in Bordeaux.

Cellaring Potential

The 60-year-old 1966 Château Cheval Blanc is well past its peak age. We find wines of this age ideal for immediate drinking. The structure that once promised decades of aging has largely dissolved, and any further aging risks losing any remaining fruitiness. Proper storage is still important: a stable temperature of about 55°F and minimal exposure to light. These mature Bordeaux may surprise with their firmness, but they won't get better over time.

About Chateau Cheval Blanc

Most of Saint-Émilion is planted with Merlot. This is not the case for Château Cheval Blanc. Cabernet Franc accounts for 55% of the cultivated area, Merlot accounts for 40%, and Cabernet Sauvignon accounts for the remainder. This vineyard is located on the outskirts of the commune and borders Pomerol, where clay and gravel are distributed in nearly equal proportions. The owners view this as the result of historical coincidence rather than intentional design. It consists of a total of 42 hectares divided into 56 parcels, with the number of vines precisely counted down to the very last one at 244,989. Each parcel is cultivated, harvested, and fermented separately, then processed in one of 67 concrete tanks, available in 14 different sizes ranging from 12 to 113 hectoliters, with blending taking place only at the very final stage. Since Saint-Émilion first received its classification in 1954, Cheval Blanc has maintained its Premier Grand Cru Classé A status. Starting with the 2022 vintage, only the Saint-Émilion Grand Cru appellation will appear on the label. Ownership is currently held by the families of Bernard Arnault of LVMH and Frère.

Terroir & Climate

Although Chateau Cheval Blanc lies within the Saint-Emilion area, it is situated directly on the boundary with Pomerol. Clay, gravel, and sand are present in roughly equal proportions across its 42 hectares and 56 plots, a rarity for the Right Bank region. The clay-rich plots lend the tannins a velvety smoothness, while the gravel adds a rich, refreshing quality. A total of 55 plots covering 39.5 hectares are used for the production of Grand Vin.

Winemaking

Each plot is assigned its own dedicated storage tank. This is the very essence of this wine cellar, designed by Christian de Portzamparc and opened in 2011 at June: There are 67 concrete tanks in 14 different sizes, ranging from 12 to 113 hectoliters in capacity, ensuring that small plots do not have to share capacity with larger ones. Blending takes place at the very end of the process, after each lot has fully expressed its individual characteristics. At Chateau Cheval Blanc, there is absolutely no standardization of any kind during the initial stages.

Food Pairing

Characterized by refined tannins rather than raw power, this wine pairs better with lighter meat dishes than with heavy stews.

• Rabbit and mustard: Tender meat harmonizes with the wine's aroma
• Côte de boeuf: Simple grilled beef served with shallots
• Porcini risotto, The earthy notes bring out the dish's piquant flavor
• Roast duck breast, The fat rounds out the tannins