Château Cheval Blanc 2011
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TASTING NOTES:
Complex and opulent
A deep red.
Intriguing floral sensations develop into aromas of red fruit, raspberry and black cherry – this wine displays freshness and precision on the nose.
A full, rich and voluptuous vintage. Fresh fruit flavours are perfectly complemented by smooth, elegant tannins and a long finish.
Estate Director, Château Cheval Blanc
HOW TO ENJOY:
Château Cheval Blanc 2011
- Service temperature - 14-16°C
- When to drink - Drink now through 2045+
- Alcohol by volume - 14.0 % Vol.
- Storage advice - Store horizontally in a cool (10-15°C), dark place away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - Dry
BLEND AND ORIGIN:
Château Cheval Blanc 2011
Conditions in Bordeaux in 2011 were dry but not excessively so – ideal for the development of concentrated fruits.
Warm spring weather led to early flowering, but cool weather in July, periods of rain in August and fine weather in September allowed the grapes to ripen slowly.
This blend of 52% cabernet franc, 47% merlot, 1% cabernet sauvignon is a classic and elegant vintage.
Expert reviews
The 2011 Cheval Blanc is one of the more plump, opulent and sexy Cheval Blancs made over recent vintages, and its forwardness, lusciousness and complexity seemingly suggest this wine is on a fast evolutionary track. The wine exhibits a dense ruby/purple/plum color, a medium to full-bodied opulence, a sumptuous mid-palate (atypical for the vintage), and a lush, heady finish. It is a super, complex, evolved Cheval Blanc that can be drunk now or cellared for 15+ years. Bravo!
Wine Advocate
95/100
FOOD PAIRING:
Classic dishes for a classic vintage
Begin with a mushroom mille-feuilles, as its earthy flavours are a natural match.
Roasted pigeon flavoured with marjoram, beetroot and truffles will pair well, as will a decadent dish of tournedos Rossini – again, featuring truffles.
This vintage is well suited to a variety of desserts made with dark – at least 70% cocoa – chocolate.
FOOD PAIRING:
Classic dishes for a classic vintage
Begin with a mushroom mille-feuilles, as its earthy flavours are a natural match.
Roasted pigeon flavoured with marjoram, beetroot and truffles will pair well, as will a decadent dish of tournedos Rossini – again, featuring truffles.
This vintage is well suited to a variety of desserts made with dark – at least 70% cocoa – chocolate.