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 Vintage1947 Label 1 of 27 
TypeRed
ProducerChâteau Cheval Blanc (web)
VarietyRed Bordeaux Blend
Designationn/a
Vineyardn/a
CountryFrance
RegionBordeaux
SubRegionLibournais
AppellationSt. Émilion Grand Cru

Community Tasting History

Community Tasting Notes (average 95.4 pts. and median of 96 pts. in 11 notes)

 Tasted by beezer6 on 8/29/2009 & rated 92 points: Saturday Tasting Group (Knightsbridge Wine Shop (Northbrook, IL)): Second of two half bottles popped and poured. Both bottles were recorked in 1971 - it did not specify, though, whether or not this occured at the chateau.
This bottle showed characteristics of a ruby port. The color was a deep crimson red with hints of dark brown. The aromatics showed stewed dark liquered berries.
Richer and much more lively than the previous bottle, this one showed a light raspberry aand leather note.
Some cotton candy tones coming through in the precious last sip. (1955 views)
 Tasted by beezer6 on 8/29/2009 & rated 90 points: Saturday Tasting Group (Knightsbridge Wine Shop (Northbrook, IL)): First of two half bottles popped and poured. This one had the color and aromatics of a TAWNY PORT. Light brown color and light brown-red and orange fruit on the nose.
We didn't give the aromas justice, but spicy strawberries, light soy sauce, and bacon fat with a touch of light caramel aromatics were singing in the glass.
The palate was super elegant with a tad of chewyness on the finish. More light fruit, marmalade, lightly roasted almonds.
Very nice. Not primo, but a treat for sure. (1968 views)
 Tasted by Samantha on 8/17/2009 & rated 98 points: Merchant bottling - The fill was terrible, pretty much low shoulder, so it was a little more advanced. Really feminine, soft, elegant and burgundian. Very aromatic with some light cedar, delicate spice, very complex and layered. It kept getting better in the glass, really incredibly long finish and beautiful soft mouthfeel. Completely integrated tannins but well structured. (2288 views)
 Tasted by mmyette on 3/12/2009 & rated 99 points: What an extraordinary honor to join the fraternity of those who have had this wine. Drank this with J-Sho whose notes are accurate regarding the provenance and authenticity of the bottle. Opened with an Ah-So. Wine was high shoulder fill. Finely suspended residue was taken out decanting through an unbleached coffee filter. Nose was extraordinary. Crushed flowers, baked fruit-tart and sweet-bread. It was ambrosia-like in its richness. Color was deep red with a notable ring of senescence, suggesting that the bottle was not perfectly stored. No oxidation noted on the palate, which was absolutely different from anything I have ever experienced. The wine was nuanced, and remarkably complex, and longer than anything I have had except perhaps the 2001 d'Yquem. There were layers of fruitcake, brown spices, sweet over-ripe berries. There was not a hint of acid, and I could not detect the volitle acidity either. The wine was like from another planet. I've never tasted a wine with absolutely no acid bite at all, but the pH of this wine must hover around 5.5-6. Really wierd. Finish was long, and lingered with ripe ripe berry fruit and cumin. It was a life-changing wine. (4038 views)
 Tasted by J-Sho on 3/11/2009 & rated 99 points: 750 ml bottle authenticated by Christie's auction house. Upon cork removal, cork was dark and aged. Cork, label, and capsule absolutely authentic. First pour tasted like it may possibly be oxidized. Decided to pour through coffee filter into decanter and re-pour. Wow! Not oxidized. Color was similar to tawny port but with more red notes. Nose was unbelievable with buttered pumpkin bread, fruitcake, slight floral note and a hint of cumin. The nose was so unbelievable, it was hard to stop smelling and begin tasting. Tremendous weight especially on midpalate. Similar to sucking on a spoon full of honey as it just sat on the palate. No acid whatsoever with subtle but tremendous complexity. Could taste the volatile acidity slightly on the hindplalate though my friend did not perceive this as much. Finish was neverending -- 5 minutes or more. This bottle was unlike any other wine. Not classic bordeaux, cali or anything I can think of. It was just tremendously otherworldly and fabulous. Two things stuck out. Absolutely no acid on the palate making it completely mouthcoating and wonderful. The second was the finish. I could still perceive it even after starting a new bottle -- it just kept hanging onto the midpalate in a ethereal sort of way. One other strange thing, well I expected it to fade in the glass, it continued to only improve with time in the glass despite its age. We followed with a 2005 Scarecrow and 1999 Lafite. Both were wonderful but suffered from being tasted after this monumental, ethereal, and transendent bottle of 47 Cheval Blanc.

I get the feeling this was not a perfect bottle of 47 Cheval as most accounts have the wine with a darker, more intense color but it was still a 99 point wine. It just had something wonderful about it that came through despite any faults in the storage or bottle. It was awesome and would likely be even better from a magnum. (4059 views)
 Tasted by nvandyk on 2/8/2008 & rated 100 points: Chateau bottled. Without question the finest bottle of wine I've ever experienced. Decanted an hour and consumed over the following two with a filet at Stonehill Tavern in Laguna. Hard to tell the color with precision in the dark light but struck me as a dark, murky purple with no hint of bricking. Fruit, earth and violets on the nose. In the mouth, this was utterly extraordinary...incredibly thick and syrupy, fruit and earth perfectly knitted and a 90-second finish. I can't believe how good this wine was...everything else I've ever had pales in comparison. The 1961 Latour I had recently was nothing compared to this. The 1994 Harlan I had the following night (it was a good weekend!) tasted like a plain old tannic California Cab. I can't imagine ever enjoying wine more than this. (7480 views)
 Tasted by Anonymous on 2/4/2007 & rated 92 points: Masa's Cheval dinner. Well this one was better than the first bottle of the two. Much more stuffing and the typical minty like aromas you are accustomed to with Cheval. Was a little murky though and not so fresh. The 49 showed much better than this wine. (8643 views)
 Tasted by Anonymous on 1/15/2007 & rated 89 points: Beaune Wine Bar dinner. Well this was a huge disappointment for me. I had this wine twice in 2006 and it was magnificent, but not this night. See Brad's notes below. I will echo them totally. (8739 views)
 Tasted by BradE on 1/13/2007: Tampa Part II: 47 Cheval, 47 Petrus, 20/26 Haut Brion, 28 P Clement, 26 GL, 59/82 Lafite, 53 Latour, more...: This was a Vandermulen bottling. An interesting, if modestly subpar showing for this bottle. The nose was fine, but less robust than usual. As we first tasted it, the wine had little zest and not a lot of life. Nothing was off, just very light. The finish was short. As an aside, the bottle had been decanted for three hours. As we were tasting the other wines, we finished pouring the rest of the Cheval, and let it sit for a while. It did come around more and thickened up, but didn't rise to the heights its capable of. We debated if it had needed more decanting - my opinion was no, it simply was a tough bottle. In fact, generally I would not decant wine this old for more than a half hour prior to poring it into the glass. (8893 views)
 Tasted by Joe Belmaati on 10/3/2003 & rated 95 points: (Van der Meulen bottling) Dark red colour with clearly visible brown edge. Seriously weird on the nose. This put off a lot of tasters, and the wine was very controversial. I managed to pick out a camphor scent and notes of pine needles. All the weirdness disappeared in the superb taste of this wine. Harmonious and delicious mouth feel, silky smooth texture and youthful in delivery. Chocolaty sweet and seductive and very long on the finish. If it hadn't been for the weird nose.. (8800 views)
 Tasted by Joe Belmaati on 10/3/2003 & rated 100 points: Lights, camera: Action. A pristine bottle. Expectations were huge, but everyone was determined to be as objective as possible. The cork came out almost in one piece, with just a tiny bit of crumbling. Upon first smell it was clear that this bottle was SINGING. This was to be a surreal out-of-body-like experience. Like I was hovering in the air somewhere staring at myself, while consuming this wine. This is nectar extra-ordinaire. The wine in the glass was nearly black. Scents of raisins prunes and mustard emerged. I can only concur with Parker’s description of this wine. It is port-like. Furthermore there were notes of Christmas spices. I could keep picking out new nuances. In the mouth the wine was large bodied, hugely concentrated, yet oh so light on its feet, elegant and defined, structured and symmetrical, smooth and silky, complex and multi dimensional - basically everything you could ask for and a whole lot more. The finish just went on. As if the taste just didn’t want to go away. They say that 1 is a feeling. Well, this was it. (10691 views)

Professional 'Channels'
By John Kapon
Vintage Tastings, Hong Kong Diaries (10/4/2009)
(Cheval Blanc) Unfortunately, a Jean Nony Negociant bottling of 1947 Cheval Blanc was corked (DQ).  DQ points
By John Kapon
Vintage Tastings, Happy Birthday Hans Jorg (10/7/2008)
(Cheval Blanc) The obligatory magnum of 1947 Cheval Blanc followed. Oh, if you insist. The nose was coffee city; rich, concentrated and saucy. It, too, had excellent acidity and was very hearty, spicy and long. 1947 was a Right Bank year, after all. It became classically port-like with a little air time. Flavors of caramel, chocolate and motor oil were all there, and there was no doubting the quality of its intense grit, spice and spine. Walter, aka ‘Mr. Cheval Blanc,’ blessed the wine, so we knew we were good :) . The Ausone and Cheval were practically a dead heat, but in the end I preferred the Ausone. Walter then got up and proceeded to give a warm, heartfelt speech. Too bad it was in German lol (96+M).  96+M points
By John Kapon
Vintage Tastings, Bipin Cheval Weekend (12/7/2007)
(Cheval Blanc) The 1947 that I had during afternoon’s session was unfortunately a touch oxidized, with this burnt brown sugar quality to the nose, port like in its personality. Thick, long, spicy and rusty, this affected bottle was still drinkable and still excellent. The other bottle of ‘47 served that afternoon had much more rust and life, but I only got a small swallow, and the bottle that I was officially served was  94 points
By John Kapon
Vintage Tastings, Too Good and True (11/18/2007)
(Cheval Blanc) The last wine on this already legendary night was one that I brought, albeit unintentionally. As I mentioned previously, it was a Bipin Cheval weekend. He had acquired a few select bottles from me, one of them being a 1947 Cheval Blanc. He had three bottles at the event and needed to open two. When I arrived for Saturday’s lunch, he quickly ushered me to the side and was very anxious about the bottle. The fill was too good (very top shoulder), the cork was depressed, he reasoned, although he quickly pointed out that this was what was said to him by a few observers. Like I said, everyone is now an expert. I told him, ‘look, if you are unsure, don’t open it, open the other two. No big deal.’ There were fifty people there, it was already very busy, so I didn’t even bother looking at the bottle. I knew that bottle was a great one, but that touch of paranoia had gotten the better of me on the spot, so I told him forget it rather than go look at the bottle with him again and reconfirm what I already knew. I had a taste of both bottles that were opened at the event, and they were both bordering on outstanding, in that 94-96 point zone, although one was a touch oxidized, just a touch. Unfortunately, the capsule on my bottle was already removed, so I could not return it, and I decided since Rudy has been the most generous person that I ever met, on this night I would return some of that generosity to him and open this third bottle of 1947. It was by far the best bottle of the three, and everything it was supposed to be and then some. Rusty ecstasy was the first descriptor that came to mind. It had incredible t ‘n a in its nose, and Gil observed, ‘black tea and port. This is what it’s supposed to be.’ Gil was also there at lunch and had both bottles. The signature motor oil, as well as pot pourri, was also in the nose. Gil went on to say that he thought it was ‘definitely fortified; it’s 5% port, that’s a fact.’ Hey now! He said it, not me J. Allspice rounded out the nose. The palate was thick, rich and port-like ecstasy, and its finish was so rusty and so spicy with that typical volatile acidity kick. Gil admired its concentration again, calling it almost Australian yet so amazing given the fact that it was sixty years old. This was as good a bottle as one could hope to have, so fresh, yet again so mature. Brown sugar flavors simmered in butter, and black currant spice abounded. I think that six to eight years ago the wine was still that 99/99+ points (New Year’s Eve 1999 never forgotten Craig and Corrine!), but now (98) is about as high as it gets. Old age catches up with us all. Rust, earth, motor oil, caramel, chocolate, Twix…I think that covers the rest of this incredible bottle…oh yeah, one more thing, it came from the ‘Golden Cellar.’  98 points
By John Kapon
Vintage Tastings, 1947 Bordeaux (6/13/2007)
(Cheval Blanc) The 1947 Cheval Blanc was rich and meaty with signature wintergreen, game and motor oil. It separated itself from the Pomerols and never looked back. Nut, mint, did I say wintergreen? Port-like, rich and superb, the Cheval was a great bottle of this wine  97 points
NOTE: Scores and reviews are the property of Vintage Tastings. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)
Producer website

Their second wine is Le Petit Cheval.

About red wine
The variety Red Bordeaux Blend on CellarTracker implies any blend using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. As such, this is used worldwide, whether for wines from Bordeaux, Meritages from California and Canada, some Super-Tuscan wines etc.
Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux) | Simple Bordeaux primer

Libournais (Conseil Interprofessionnel du Vin de Bordeaux)

Saint Emilion Grat Classified Growth, Classified Growths, Grands Crus Classes, GCC

In 1954, while the "Graves" growths had just published their own classification, the wine syndicate of Saint-Emilion, composed by wine growers, brokers and wine traders with the approval of the INAO - Institut National des Appellations d'Origine (A.O.C), decided to work on a classification for the wines of Saint Emilion. Initially, four grades were defined. These were reduced to two - First Great Classified Growth (A and B) and Great Classified Growth - in 1984.

As of Medoc's 1855 historical grading, the Saint-Emilion Great Classified Growth classification is not only based on qualitative criteria by tasting the wines on a ten years period previous to the assessment, but also on commercial considerations such as: - sales price levels - national and international commercial distribution - the estate's reputation on the market

Properties who don't manage to join the club of about sixty Classified Growths are given the denomination of Great Growth ("Grand Cru"), while the remaining wineries of the A.O.C are simply reported as "Saint-Emilion". It is to be noted that the owners must officially apply to appear in the official classification. Thus for example the famous Chateau Tertre-Roteboeuf, whose quality and reputation would easily justify to be listed among the First Great Classified Growths, does not appear here by the will of its owner, François Mitjaville.

The Saint-Emilion Great Growth classification was revised in 1969, 1985, 1996 and 2006. The only two guaranteed vintage (A.O.C) who can apply to the classification are the "Saint-Emilion Grand Cru" and "Saint-Emilion" areas.

By grading 61 properties, the 2006 revision confirmed many growths from the former classification, but also caused a number of surprises and a few inevitable disappointments. Many observers thought that the impressive progression of Perse's Chateau Pavie since 1998 would be rewarded by an upgrade into the First Great Classified Growths (A) category, but finally such was not the case.

Among the estates promoted to the First Great Classified Growths category are Chateau Troplong-Mondot and Pavie-Macquin, whose efforts made since the Nineties fully justify their new grade. It should be noted that no First Great Classified Growth was relegated to the lower Great Classified Growth class.

Promoted growths from the status of Great Growth ("Grand Cru") to Great Classified Growth ("Grand Cru Classe") are: Chateaux Bellefont-Belcier, Destieux, Fleur Cardinale, Grand Corbin, Grand Corbin-Despagne and Monbousquet.

The demoted growths from the status of Great Classified Growth to Great Growth are: Chateaux Bellevue, Cadet Bon, Faurie de Souchard, Guadet Saint-Julien, La Tour du Pin-Figeac (Belivier), La Tour du Pin-Figeac (Moueix), Lamarzelle, Petite Faurie de Soutard, Tertre Daugay, Villemaurine and Yon-Figeac. If the recent samples of some of the above mentioned properties may justify their current downgrade, there are great chances that estates like Bellevue, Tertre Daugay or Yon-Figeac will be upgraded to their previous rankings by the next revision in 2016 as the progresses noted after 2000, but not entering in the range of vintages (1993 - 2002) appointed for the criteria of selection for the 2006 classification, are noticable.

The two following estates have completely disappeared from the Saint-Emilion Grand Cru Classification: Curé-Bon-la-Madeleine (integrated meanwhile to Chateau Canon) and La Clusière (integrated meanwhile to Chateau Pavie).

Finally, no estate considered as "garagiste" has integrated the classification. Valandraud, Mondotte, Le Dome, Bellevue-Mondotte or Magrez-Fombrauge have, for the least, the potential to be ranked as Great Classified Growths. In sight of the very fine quality reached by the above mentioned estates in recent vintages as well as all the innovative wine making methods used by the "garagistes", it remains to be seen whether the authorities will dare to cross the line in 2016..?
Les Vins de St. Émilion (Syndicate Vitocole de Saint-Emilion)

 
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