Château Cheval Blanc
The weather in 1957 was satisfactory. However, the vines had not fully recovered from the frost of 1956 and were propagated with layering. Wine quality was honourable, especially considering the challenging effect of the previous year’s frost.
The weather in 1957 was satisfactory. However, the vines had not fully recovered from the frost of 1956 and were propagated with layering. Wine quality was honourable, especially considering the challenging effect of the previous year’s frost.
Weather conditions and vine’s growing cycle
Temperatures and rainfall
April was dry and mild, while May was somewhat cooler. Summer temperatures were close to seasonal averages. June and July were rainy. The beginning of ripening took place during dry weather that lasted until September, with just about average rainfall.
Water balance
As the water balance shows, the drought conditions in August brought about a slight water stress – a major factor in producing quality grapes.
Growing season
The harvest started on the 3rd of October. Yields were a miserable 8 hectolitres per hectare due to the effect of the 1956 frost.
Degree of alcohol: 12°.
| Begin | End | |
| 1957 harvest dates | October, 3rd | October, 11th |
| Average harvest dates: 1946-2014 | September, 24th | October, 8th |
Features of the vintage
Ripening and yields
| 1957 yield (hl/ha) | Average yield: 1946 to 2014 | |
| 8.4 | 33.9 | |
Tasting
On this bottle, aromas of plants and cooked vegetables appear at the opening. The evolution is sensible and volatile acidity quite high. After aeration, the aromatic range shifts towards prune and fruit brandy.
The mouth reveals a certain lack of structure and a relatively high acidity.One year after the terrible frost of 1956, this “vintage of convalescence” is creditable despite the difficult circumstances and tiny crop.
The bouquet has a delicious whiff of cinnamon. The wine is rich and tannic on the palate, but is also very soft. It has a beautiful long blackcurrant aftertaste with a salty touch.On this bottle, aromas of plants and cooked vegetables appear at the opening. The evolution is sensible and volatile acidity quite high. After aeration, the aromatic range shifts towards prune and fruit brandy.
The mouth reveals a certain lack of structure and a relatively high acidity.
One year after the terrible frost of 1956, this “vintage of convalescence” is creditable despite the difficult circumstances and tiny crop.
The bouquet has a delicious whiff of cinnamon. The wine is rich and tannic on the palate, but is also very soft. It has a beautiful long blackcurrant aftertaste with a salty touch.