Château Cheval Blanc 2011

2011 is an ideal vintage in Bordeaux, with optimal climatic conditions. The warm spring allowed a beautiful flowering of the vines, the summer was rather cool but marked by a peak of heat at the end of August which allowed to refine the maturation of the berries. The Merlot grapes were very ripe while the Cabernet Franc grapes were more fresh.

2011 marks the inauguration of the new winery designed by Christian de Portzamparc, whose concept is simple: one tank for one parcel. The tailor-made vinification has thus allowed the full potential of this vintage to be brought out, revealing an exuberance of aromas, a beautiful color and a great texture in the mouth.

Blend of the 2011 vintage: 52% Cabernet Franc, 47% Merlot, 1% Cabernet Sauvignon.

The color is a nice deep dark color, with beautiful purple and tile highlights.

The nose is fine and complex, offering intense notes of black fruits, blackcurrant, eucalyptus and menthol, underlined by a touch of white pepper.

The attack is silky, revealing a dense and deep wine supported by very fine tannins. It offers a velvety sensation in the mouth, characterized by a beautiful aromatic brightness that lasts throughout. It ends in a suave way on a long persistent finish, signing a very great white Cheval.

Food and wine pairing:

Château Cheval Blanc 2011 will pair well with truffled veal mignon cooked with string, beef chuck confit, crispy roast bacon with black truffle, or herb-crusted rack of lamb with oriental flavors.

For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.

For dessert, it will be particularly exquisite with Yann Couvreur's Caribbean dessert, a coffee tiramisu or a Russian.

Ageing potential and tasting:

Château Cheval Blanc 2011 has a remarkable aging potential. Its peak will be reached between 2030 and 2035.

But it can be perfectly appreciated now if properly prepared. To do so, take care to open the bottle the night before, having placed it in the room at room temperature. If not, open it and decant it ideally 6 to 7 hours before tasting.

The bottles should be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.