Château Cheval Blanc 1984

Château Cheval Blanc 1984

Saint-Emilion - First Grand Cru Rated

 TERROIR

 Located in the commune of Saint-Emilion, but bordering on the territory of Pomerol, the estate covers 39 hectares divided into forty-five parcels which are all small vineyards with their own unique identity, made up of a particular soil, grape variety and age of planting, this specificity shapes the complexity of Cheval Blanc wine. Three main soil types coexist: fine, coarser, clay and gravel. This natural mosaic is complemented by an original grape variety, made up of 52% Cabernet Franc, 43% Merlot and 5% Cabernet Sauvignon. 

 SERVICE

 Once you have chosen your bottle, you will surely ask yourself the question of the ideal conditions of service. Ideally, the serving temperature is between 15 and 17 degrees. However, this rule should not be inviolable. Indeed, the ambient conditions sometimes have an impact on the service of the wine. So don't be afraid to take the bottle out of the cellar at the last minute, or to serve it slightly chilled. In any case, the temperature will rise quickly in the glass. 

If the bottle is less than ten years old, it is advisable to decant it for an hour.

Apart from this particular case, it is customary to decant as little as possible in order to preserve all the facets of the wine, to observe its evolution during tasting, to appreciate its aromatic bouquet and to capture the delicacy of the first nose.

FOOD AND WINE PAIRING

 Château Cheval Blanc is best served with food, and can be paired with an entire meal, from starter to dessert. However, French gastronomy varies with the seasons, as does our Cheval Blanc. It is therefore difficult to give suggestions at the risk of being disappointed during the tasting.

On the other hand, Cheval Blanc goes remarkably well with a fish dish (monkfish, cod, turbot, St. Pierre, etc.), especially if there is an element in the dish that links it to the land (mushrooms, for example). For more detailed advice on food and wine pairing, we suggest you contact a sommelier.

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