Château Cheval Blanc
This is an historic vintage of Cheval Blanc because it was the first fermented in temperature-controlled concrete vats.
The growing season was relatively cool and dry – ideal for the slow, complete ripening that Cheval Blanc always seeks. This was a very fine year.
This is an historic vintage of Cheval Blanc because it was the first fermented in temperature-controlled concrete vats.
The growing season was relatively cool and dry – ideal for the slow, complete ripening that Cheval Blanc always seeks. This was a very fine year.
Weather conditions and vine’s growing cycle
Temperatures and rainfall
The growing season was relatively cool and dry – ideal for the slow, complete ripening that Cheval Blanc always seeks. This was a very fine year.
The months of April, May, and June were warm and fairly wet. Beautiful weather set in starting in July and lasted until September. Even though temperatures in July and August were low, rainfall was less than average.
Water balance
Despite the wetter-than-average weather (seen from a year-long perspective), there was actually less rain than usual during the period of vegetative growth. A beneficial water stress set in starting in July. There was also virtually no rain at all during the harvest, which meant that the grapes could be brought in under optimum conditions.
Growing season
The 1966 harvest started on the 22nd of September under a clear blue sky.
| 1966 yield (hl/ha) | Average yield (1946 to 2014) | |
| 20.1 | 33.9 | |
Features of the vintage
Ripening and yields
The crop this year was unfortunately rather small (only 20 hectolitres per hectare, and a total production of 300 barrels), but quantity was good and the wine had 12° alcohol.
| 1966 yield (hl/ha) | Average yield (1946 to 2014) | |
| 20.1 | 33.9 | |
Tasting
The nose is dominated by aromas of fireplace, chimney and cold smoke. It is also gourmand and fruity with notes of blackcurrant and raspberry, and there is a relatively high volatile acidity on this bottle.
The palate, compact, full and rich, is remarkable. This very tannic wine ends on a long final, maybe a little hard and dry.1966 is a very good vintage that has aged remarkably well. It is the first one fermented in new concrete vats.
The nose is attractive and forward. The hot, dry weather in the summer of 1966 produced a wine that starts out very tannic and seems somewhat hard. However, with aeration, it proves to be ripe and very well-balanced.
This intense, concentrated wine always impresses tasters despite its considerable age.The nose is dominated by aromas of fireplace, chimney and cold smoke. It is also gourmand and fruity with notes of blackcurrant and raspberry, and there is a relatively high volatile acidity on this bottle.
The palate, compact, full and rich, is remarkable. This very tannic wine ends on a long final, maybe a little hard and dry.
1966 is a very good vintage that has aged remarkably well. It is the first one fermented in new concrete vats.
The nose is attractive and forward. The hot, dry weather in the summer of 1966 produced a wine that starts out very tannic and seems somewhat hard. However, with aeration, it proves to be ripe and very well-balanced.
This intense, concentrated wine always impresses tasters despite its considerable age.