Saint Emilion

Beef, Lamb, Poultry, Game (deer, venison)

Bud break were early for Merlot (20th of March) and average for Cabernet Franc (2nd of April). The high temperatures in April accelerated vine growth and brought about early flowering: the 21st of May for both Merlot and Cabernet Franc. Véraison (colour change) was also early, occurring on the 22nd of July for Merlot and the 31st of July for Cabernet Franc. The harvest began on the 19th of September and finished on the 6th of October (18 days). The weather in 2007 called for careful attention in the vineyard at all times, as well as green pruning. Mildew was kept under control and despite the major risk of grey rot in late August, fine September weather, with cool nights, stopped the fungus from spreading. That made it possible to wait for the grapes to ripen fully. Summer rainfall was greater than average. This resulted in larger-than-average berries, especially for Merlot. Merlot had low sugar levels, whereas Cabernet Franc was sweeter than usual. Acidity was lower than the ten-year average for both varieties. This reflects a good degree of ripeness, but also a certain amount of dilution in Merlot. Hopes for a fine year were thin at the end of August. However, ideal weather in September saved the vintage. The harvest was long in order for Cabernet Franc to ripen. The grapes were balanced and aromatic. However certain lots of Cabernet Franc displayed herbaceous aromas.

Ageing took place in 100% new oak barrels for 12 months. Traditional fining with egg white was done in order to settle particles in suspension in barrel. Three egg whites were used per barrel. These were later eliminated by filtration.

Maceration varied from 15-26 days. The blend contained 2% of press wine, and 1.5% of the wine was bled off from fermentation vats.

Château Cheval Blanc undeniably asserts itself at the top of its appellation, a hegemony which is largely due to the work of its tireless director Pierre Lurton for more than 20 years, with the technical support of Pierre-Olivier Clouet. The vineyard extends northwest of Saint-Emilion to the edge of Pomerol, over 39 hectares. Cabernet Franc is present in an extremely rare proportion for the appellation (49%), almost equal to that of Merlot (47%), with a complement of Cabernet-Sauvignon. The unique quality of the terroir distinguishes Château Cheval Blanc from neighboring estates: 40% gravel, 40% clay, and sand on clay. The property has a new ecological winery designed by architect Christian de Portzamparc. The wine of Château Cheval Blanc is unlike any other Saint-Emilion. It is unanimously praised for its depth, opulent texture and wonderful aromatic expression. Its ability to age is impressive. The estate produces a second wine called Le Petit Cheval, which offers a perfect introduction to the style of the vintage.