1964 Chateau Cheval Blanc

1964 is one of the finest vintages of the 1960s, after the superb 1961. The warm, dry weather conditions from May to October provided the background for a very great year. There was relatively marked water stress, an essential factor in quality. The 1964 harvest was early. Yields were average (38 hectolitres per hectare).

1964 was the last vintage of Cheval Blanc to be entirely fermented in oak vats. Since it was such a hot year, great attention had to be paid to temperature control during fermentation. Faces with these fairly challenging conditions, the Fourcaud-Laussac family (owners at the time) called on the famous Professor Emile Peynaud – referred to as the “father of modern oenology” – to offer winemaking advice. This was the beginning of a long relationship. Both malolactic fermentation and ageing of this outstanding vintage took place entirely in new oak.

1964 is a great vintage for Cheval Blanc in an atypical year for Bordeaux. The wine has a fine red colour with amber highlights. The bouquet displays a host of straightforward intense aromas, including tertiary ones of leather, forest floor, and Virginia tobacco, with a hint of ripe cherry. The wine is astonishingly young and, despite its richness, remains elegant and fresh. The tannin is beautifully silky. Rich and wonderfully complex, 1964 Cheval Blanc is a very refined, soft wine. The finish is unbelievably long. The 1964 Cheval Blanc is altogether classic, distinguished, and delicate. Superb. 12th January 2015.