Jancis Robinson | Rating: 18Bricky garnet and quite a broad bricky rim. Highly aromatic, fragrantly leafy and lightly floral but with a more savoury note of liquorice too. Tannins are still dense though fully rounded. This has a firm texture and an impressive savoury finish yet retains that fragrance right across the palate. Later: stronger liquorice notes but still so scented and elegant on the mid palate.Author: Julia Harding MW
Wine Spectator | Rating: 91Good color. Tanned leather, earth and ripe fruit. Medium- to full-bodied, with herbs and berries. Slight dilution in the center palate.Outstanding, but not a classic Cheval.--Bordeaux retrospective. Drink now.Author: James Suckling
Wine Advocate | Rating: 89Since its bottling, the 1989 has frequently been disappointing. In this tasting, it showed better than it has over the last several years. The 1989 is not a great effort for this chateau. The color is already revealing an amber edge, and the lead pencil, cedar, spicy, black fruit, and vanillin-scented nose is more reminiscent of a young Lafite, than the exotic style associated with Cheval Blanc in a hot, dry, ripe year. This medium weight, lightly tannic wine is very approachable. I have rated the 1989 Cheval Blanc consistently between 87 and 89, which is indicative of an excellent wine, but given the vintage terroir, this is not one of the star's of the 1989 vintage. It should continue to drink well for 10-15+ years, as there is moderate tannin in the wine's elegant framework, but readers should not expect any miracles.Author: Robert Parker
Self | Rating: 92Author: rsfj
Self | Rating: 92Consistent notes. Lovely nose; rich, concentrated fruit; tannins have softened and are fully integrated now; very classy & elegant wine; long complex finish; An excellent Bordeaux - needs a bit more grip to be truly great, but very, very good. Ready but will hold.Drink Dates: 2001-2018Author: Anthony D526
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 1016 bottles owned
- 175 collectors
- Average collector rating: 92
(Out of 175 collectors)