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1966 Cheval Blanc, St-Emilion (375ml) (paper adhered to labels) (low neck) (Previously $469)

SKU #950920 94 points John Gilman

 I had only tasted the ’66 Cheval on one previous occasion, and that bottle was a stylish, complex and gentle middleweight. This bottle was several notches up from the previous one, offering terrific mid-palate depth and great length and grip on the complex finish. The bouquet is classic, mature Cheval, with a level of intensity and depth that is not far off the 1964. Scents of roasted chestnuts, black cherries, hints of bell pepper, tobacco, a bit of menthol and coffee tones soar from the glass. On the palate the wine is full-bodied (rather a shock after the more middling bottle I tasted a few years back), with a great core of fruit, layers of flavors, excellent structure and focus, and a long, complex and powerful finish. This is not a vintage of Cheval that has a strong reputation, but this bottle was absolutely dynamite. Great juice. (Drink between 2002-2025)  (5/2008)

94 points Robert Parker's Wine Advocate

 Following from a delicious half-bottle in February, the Château Cheval Blanc 1966 put in another impressive performance just a few months later. Served blind, it has a typical bouquet for the vintage: tobacco and cigar box, the fruit in the background, tertiary and classic in style. The palate is very well balanced and errs more towards the Left Bank than the Right Bank: structured, firm, aloof but compelling. This is a sublime expression of Cheval Blanc and it deserves to be drunk over the next 8-10 years. Tasted September 2014. (NM)  (7/2016)

K&L Notes

Tasting notes from the estate, updated July 2015: "This is an historic vintage of Cheval Blanc because it was the first fermented in temperature-controlled concrete vats. The growing season was relatively cool and dry – ideal for the slow, complete ripening that Cheval Blanc always seeks. This was a very fine year. The nose is dominated by aromas of fireplace, chimney and cold smoke. It is also gourmand and fruity with notes of blackcurrant and raspberry, and there is a relatively high volatile acidity on this bottle. The palate, compact, full and rich, is remarkable. This very tannic wine ends on a long final, maybe a little hard and dry."

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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


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Specific Appellation:

Saint Emilion