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CHATEAU CHEVAL BLANC 2014 SAINT EMILION
Country: France, Bordeaux, Saint Emilion
Grape Varieties: Cabernet Sauvignon Blend
Grape Varieties: Cabernet Sauvignon Blend
AWARDS
Robert Parke: 96/100
Tasting Notes: Lovely, deep ruby-red colour. The rich and elegant bouquet reflects an impressive intensity, evolving into a cedar-wood bouquet. The black- and red-berry fruits presents an harmonious blend of blackberries, blackcurrants, cherries and raspberries. It also had heady, fruity and floral overtones, reminiscent of roses. The key descriptors for the bouquet of this vintage are its aromatic brilliance and precision. The initial impression on the palate is clean and powerful – even opulent. The mid-palate is bursting with fruit and has an unctuous texture, with a richness that perfectly envelops the density and tightness of the lovely, ripe tannins. The fresh and elegant aftertaste is remarkably long.
Food Pairing: Beef and Venison
The 2014 Cheval Blanc is a blend of 45% Cabernet Franc and 55% Merlot, picked from 19 September until 8 October. It has a very succinct, almost understated bouquet, here a mixture of red and black fruit, cold limestone and crushed rose petals (the latter observed when the wine was in barrel). It is not a set of aromatics that go out and grab your attention, rather the sophistication creeps up on you. The palate is medium-bodied with crisp tannin. Unlike the Deuxième Vin, there is real structure and backbone here, a gentle but insistent grip in the mouth. It errs towards black instead of red fruit, intermingling with sage and cumin, then segueing into a precise finish with a long, lingering ferrous finish (à la Pomerol!), finally a hint of oyster shell on the aftertaste. It is one of the most subtle Cheval Blancs that I have tasted in a long time, although it will doubtlessly be deceptively long lived. This is a serious Cheval Blanc for serious oenophiles.
Robert Parker Wine Advocate 3/2017
Robert Parke: 96/100
Tasting Notes: Lovely, deep ruby-red colour. The rich and elegant bouquet reflects an impressive intensity, evolving into a cedar-wood bouquet. The black- and red-berry fruits presents an harmonious blend of blackberries, blackcurrants, cherries and raspberries. It also had heady, fruity and floral overtones, reminiscent of roses. The key descriptors for the bouquet of this vintage are its aromatic brilliance and precision. The initial impression on the palate is clean and powerful – even opulent. The mid-palate is bursting with fruit and has an unctuous texture, with a richness that perfectly envelops the density and tightness of the lovely, ripe tannins. The fresh and elegant aftertaste is remarkably long.
Food Pairing: Beef and Venison
The 2014 Cheval Blanc is a blend of 45% Cabernet Franc and 55% Merlot, picked from 19 September until 8 October. It has a very succinct, almost understated bouquet, here a mixture of red and black fruit, cold limestone and crushed rose petals (the latter observed when the wine was in barrel). It is not a set of aromatics that go out and grab your attention, rather the sophistication creeps up on you. The palate is medium-bodied with crisp tannin. Unlike the Deuxième Vin, there is real structure and backbone here, a gentle but insistent grip in the mouth. It errs towards black instead of red fruit, intermingling with sage and cumin, then segueing into a precise finish with a long, lingering ferrous finish (à la Pomerol!), finally a hint of oyster shell on the aftertaste. It is one of the most subtle Cheval Blancs that I have tasted in a long time, although it will doubtlessly be deceptively long lived. This is a serious Cheval Blanc for serious oenophiles.
Robert Parker Wine Advocate 3/2017
Product Id: 0533
For orders €100,00 and above we deliver free to your place
For orders below €100,00 delivery charge €10,00 within city limits
For orders below €100,00 delivery charge €10,00 within city limits
Cab.Sauvignon Blend
Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.
In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.
In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and Australia.
In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.
In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and Australia.
