1964 Château Cheval Blanc

Community Tasting Notes (77) Avg Score: 94.7 points

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  1/13/2024 - sdr wrote:

  I didn't notice until after I had decanted it and brought it to the restaurant but this bottle had tiny lettering at the bottom of the label indicating it was recorked and relabeled in 1996 at the château. One thing for sure - it was topped up with more '64 Cheval. The wine was bright red and very tasty indeed but tasted like something from the nineties or even the aughts. Fruit but minor complexity and no soil tones. I avoid recored bottles for exactly this reason but didn't know about this one when I bought it years ago. No rating.

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  11/15/2023 - Jeff Leve wrote: 96 Points

  One of the stars of the vintage starts out strong and keeps on going. Silky, soft, complex, earthy, sweet, fresh, and pure, there is a gorgeous elegance on the palate with its layers of truffled, spicy, floral fruit that is impossible to get enough of. At this point, it is all about the storage, but if you find a well-stored example, you are in for a treat! Though, if you are sitting on any, there is no reason to hold it any longer. Drink from 2023-2029.

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  9/28/2023 - sdr Likes this wine: 92 Points

  Very odd; the label says 1964 but the cork has imprinted both 1964 Cheval Blanc and 1964 Gruaud Larose. My guess is that it was the Gruaud since it had more of a left bank cassis character. Anyway, quite nice and still alive but losing energy.

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  7/30/2023 - wineton.mee wrote: 95 Points

  Versus the perfumed and lifted 86 from a month back, this is a completely different animal. If there is a key takeaway here, that is this stuff is probably immortal. The bouquet shared resemblance to port - wafts of dried plums, dark chocolate, intense cocoa powder and tobacco. The core is so raw and bottomless, and the palate so densely sauvage and rustic.. maybe even a touch medicinal. Stuffing in this is unreal and unquestionably alive.

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  7/30/2023 - pclin wrote: 92 Points

  Almost port like on the nose. I don’t like the pruney note, keep waiting for floral notes to take over but never arrive. Incredibly young though, maybe time will do wonder to this, who knows? Apparently old vines were ripped out in ‘56, so this would have come from 8 years old vines. How did they manage to make such a complex wine with young vines?

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