Château Cheval Blanc 1992

Review of the Estate

Château Cheval Blanc (French for "White Horse Castle"), is a wine producer in Saint-Émilion in the Bordeaux wine region of France. As of 2012, its wine is one of only four to receive the highest rank of Premier Grand Cru Classè (A) status in the Classification of Saint-Émilion wine, along with Château Angèlus, Château Ausone, and Château Pavie.

The estate's second wine is named Le Petit Cheval.

In 1832, Château Figeac sold 15 hectares/37 acres to M. Laussac-Fourcaud, including part of the narrow gravel ridge that runs through Figeac and neighbouring vineyards and reaches Château Pètrus just over the border in Pomerol. This became Château Cheval Blanc which, in the International London and Paris Exhibitions in 1862 and 1867, won medals still prominent on its labels. The château remained in the family until 1998, when it was sold to Bernard Arnault, chairman of luxury goods group LVMH, and Belgian businessman Albert Frère, with Pierre Lurton installed as estate manager, a constellation similar to that of the group's other chief property Château d'Yquem.

Vineyard

Surface area: 100 acres

Grape Varieties: 57% Cabernet Franc, 40% Merlot, 2% Cabernet Sauvignon and 1% Malbec

Average age of vines: 39 years

Density of plantation: 6,000 - 7,00 vines per hectare

Average yields: 35 - 40 hectoliters per hectare

Average cases produced: 6,000 per year

Plateau of maturity: 15 - 50 years

Château Cheval Blanc 1992 Reviews / Tasting Notes

Robert Parker - The Wine Advocate
Point Score: 77
A light-bodied, shallow wine for this great estate, the 1992 Cheval Blanc displays a vanillin-dominated nose with berry, jammy, herb, and coffee notes. There is not much depth, body, or length. Drink it over the next 4-5 years as the hard tannin in the finish suggests that this wine will dry out quickly.

Wine Spectator
Point Score: 80
Slightly underwhelming for this estate, but some beautiful oak complements good berry, meat and fruit character. Light-to-medium bodied, light tannins and crisp finish.-James Suckling, Wine Spectator 1995

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